• Set the oven to preheat at 180 C for 10 minutes.
• In a bowl add 1 cup all-purpose flour (maida) and a pinch of salt(approximately, 1/4 tsp) and mix well with a whisk. Set aside.

Using an Electric Mixer or Hand Whisk

• In a separate large bowl add 100 gms of unsalted dairy butter(soft at room temperature). Whisk the butter on medium-low speed for 2-3 minutes till it becomes light and becomes lighter in color.
• Add 1/4 cup of powdered sugar. Whisk for a few seconds till the sugar has combined well with the butter.
• Add 1/2 tsp of pure vanilla extract and gently fold it in using a silicone spatula.
• Now add the dry ingredients (flour mixture) in small batches gently cutting and folding through the butter. Do not over mix as it can cause all the trapped air to escape and make the dough dense.

Using Stand Mixer

• Add 100 gms of softened unsalted butter to the bowl of a stand mixer and whisk it using the paddle attachment for 2 minutes or until it turns pale white on medium speed.
• Then add 1/4 cup of powdered sugar and beat for another minute on medium speed.
• Add 1/2 tsp of pure vanilla extract and beat for a few seconds.
• Now, add the dry ingredients in small batches while mixing on a medium speed. Scrape the sides of the bowl in between for an even mix of ingredients.

SHAPE

Using a Piping Bag

• Attach your favorite piping nozzle to a piping bag(I have used a medium-sized open star tip/nozzle). Transfer the cookie dough into a piping bag. Check the notes above for tips on how to transfer a dough or batter into a piping bag.
• Line a baking tray with parchment paper. Pipe the cookie dough onto the baking sheet keeping a distance of 1 inch between each cookie.

Shaping with hands or a cookie-cutter

• You can easily use your hands or a cookie cutter to shape this butter cookie dough.
• After mixing all the ingredients and the dough is ready, place the cookie dough in the refrigerator to chill for at least half an hour. The dough can be left for longer if you want to bake them later.

To roll with hands:

• Take the chilled dough out of the fridge and scoop 1 tbsp of the dough with a cookie scoop or measuring spoon.
• Roll the dough gently with the palm of your hands and then lightly press with your fingers to slightly flatten the dough.

To use a cookie cutter:

• Divide the dough into 3 portions.
• Take one portion and roll the dough with the palm of your hand.
• Then using a rolling pin, roll the dough flat on a cold flat surface or baking sheet.
• Cut the cookies into your desired shape.
• Repeat for the rest of the dough.

BAKE

• Place the shaped cookies on a baking tray leaving at least 1 inch space between each cookie.
• Bake the cookies at 180 C for 12-15 minutes or until golden brown.
• Remove the baked cookies from the oven and place them carefully on a wire cooling rack to cool down.
• Once completely cool, transfer them into an airtight container and enjoy them with tea or as a snack.