• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
• Cream the butter and sugar: In a large mixing bowl, beat softened butter and powdered sugar together using a hand or stand mixer until the mixture is pale, light, and fluffy (about 2–3 minutes).
• Add the flour: Gradually add flour and mix just until a smooth dough forms. If the dough feels too soft or sticky, add 2–3 tablespoons of flour until it’s easier to handle.

Shape the cookies (2 methods):

• Cut-out cookies: Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 1 hour. Roll out to ¼-inch (½ cm) thickness and cut into shapes using cookie cutters.
• Slice-and-bake cookies: Roll dough into a log, wrap in plastic wrap, and freeze for 30 minutes. Slice into ¼-inch (½ cm) rounds.
• Bake: Arrange cookies on the prepared baking sheet and bake for 12–15 minutes, or until the edges are lightly golden.
• Cool: Let cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.