I kick off by preheating the oven to 375°F—lining two baking sheets with parchment gets me ready. In a medium bowl, I whisk 2 ½ cups all-purpose flour and 1 tsp. kosher salt—my dry mix is set. It’s quick, and I’m already excited.

In another bowl, I beat 1 cup unsalted butter and ⅔ cup granulated sugar with a hand mixer—4 to 5 minutes until it’s light and fluffy, my favorite creamy moment. I add 1 large egg and 1 tsp. vanilla extract if I’m using it—beat until smooth, then slowly mix in the flour blend, my dough comes together. I split it in half—easy to handle now.

I beat 1 egg yolk with 2 teaspoons water in a small bowl—my golden wash is ready. On a floured surface, I roll each half to ¼” thick, punch out 2″ rounds with a cutter, and place them 1″ apart on the sheets—press a fork for that crosshatch look and brush with the yolk mix, my cookies shine. I bake 10-12 minutes—golden edges mean they’re done, cooling brings pure joy.

Each batch is a treat that makes me smile—simple steps, big reward. This process fills me with pride every time. They’re ready to savor!