In a large bowl, beat butter, egg and sugar together for about 1 minute. Mix until creamy, but do not overbeat — too much air can make cookies puff up.

Add vanilla or almond extract if using. Mix until fully combined.

Add Dry Ingredients

Add flour and salt. Mix on low speed just until a soft dough forms. Avoid overmixing — this keeps the cookies crisp and flat.

Divide the dough into two discs. Wrap them in plastic wrap and refrigerate for 30–45 minutes.

Chilling is essential: it prevents spreading and keeps the edges sharp.

Preheat oven to 350°F (175°C).

Roll chilled dough to ¼ inch (6 mm) thickness for classic crispy cookies.

Cut out shapes with cookie cutters and place them onto a parchment-lined baking sheet.

If the cookie dough feels too soft and sticky, you can place the shaped cookies together with the baking pan in the refrigerator for a few minutes.

Bake for 9–12 minutes, or until the edges begin turning light golden.

For extra crisp cookies, bake 1–2 minutes longer, watching closely.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

As they cool, they will become even more crisp.

Even better when enjoyed with cold milk and Christmas music.