Salted Butter Light Brown Sugar All-Purpose Flour Sprinkles (optional)
Mix cold butter slices and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, at least 3 minutes
Add only 3 1/2 cups of the flour and mix on medium-low speed just until combined; do not over-mix.
Transfer dough to a floured board. Knead by hand for 5 min. Add only enough flour to keep from sticking. Separate into 3 disks, wrap tightly with cling wrap and chill.
Roll out each disk and cut with cookie cutters. Place 2 inches apart on the baking sheet. Add sprinkles. Bake 15-20 minutes, or until edges are golden brown.
- Light brown sugar is the secret to a wonderfully caramelized flavor. - Place unbaked cookies in the fridge to keep cold until it’s their turn to bake. - Unbaked cookies can be frozen for up to 2 months.