Begin by adding the softened butter to a mixing bowl fitted with the paddle attachment. These cookies can be mixed up by hand, but the dough will get thick once you add the flour.
Mix until the butter is smooth and creamy.
Carefully pour in the sugar and mix on low for 2 minutes into the sugar is well incorporated.
Pour in the vanilla and mix for 30 seconds.
Turn off the mixer and using a flat spatula, scrape down the edges of the bowl.
Add the flour. You can add it one cup at a time if you want. However, it is totally fine to dump in all 3 cups at once. Just make sure to start your mixer up on low or your will have flour on every surface of your kitchen!
Mix just until the dough comes together. Allow the dough to chill in an airtight container in the refrigerator for an hour up to 7 days.
When you’re ready to bake, preheat the oven to 350 degrees. Using a small cookie scoop, place the dough balls evenly apart onto a lightly greased cookie sheet. Since the dough is cold, it should not spread out too much when cooking.
If you have children helping like I did, the cookies will turn out to be all sorts of shapes and sizes. Thankfully the look doesn’t effect the taste!
If you want to add sprinkles this is the time! Learn from our mistake and do not use candy corn. I repeat – do not bake candy corn. Total disaster. Lightly press the decorations into the dough so they will stick.
Bake for 10-12 minutes. Pull the tray out of the oven when the middle is still soft and before the edges start to brown.
Remove the cookies to cool on a wire rack and enjoy!