Button Sugar Cookies
- 2 sticks unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 1/3 cups all-purpose flour, plus more for parchment paper and cutters
- 1/2 teaspoon salt
1. In a large bowl, using an electric mixer on high, beat butter and sugar together until light and fluffy. Reduce mixer to medium, and beat in eggs, 1 at a time. Beat in vanilla. Reduce mixer to low, and beat in flour and salt until soft dough forms. Divide dough into 4 equal pieces and pat each into a disk. Wrap each disk tightly with plastic wrap and refrigerate overnight.
2. Roll out each disk between 2 sheets of well-floured parchment to 1/8-inch thickness. Transfer to a baking pan, wrap tightly with plastic wrap, and refrigerate, 30 to 60 minutes.
3. Remove and unwrap 2 dough disks. Use a well-floured 3-inch round cutter to cut out 12 cookies. Transfer to a parchment-lined baking pan, spacing cookies about 1 inch apart. To make each resemble a button: Using the blunt side of a 2 3/4-inch round cutter, indent a circle on the cookie’s surface. Then, using a straw, poke 2 holes near the center of each cookie. Repeat with 2 remaining dough disks.
4. Preheat oven to 400 degrees F. Meanwhile, refrigerate pans with cookies until chilled, about 15 minutes. Bake until cookies are golden around edges and firm, about 5 minutes. (If necessary, use a skewer to reopen buttonholes.) Transfer to a wire rack to cool.