Prepare the Butter: Take 1 cup of unsalted butter out of the fridge and let it come to room temperature for about 30 minutes until soft but not melted.

Cream the Ingredients: In a large mixing bowl, combine the softened butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat on medium speed for 5-8 minutes until light, fluffy, and pale.

Incorporate the Flour: Gradually sift in 2 cups of flour, gently folding it into the butter mixture until fully incorporated.

Shape and Chill the Dough: Transfer the dough onto plastic wrap, shape it into a log, wrap it tightly, and refrigerate for at least 30 minutes.

Preheat and Prepare Baking Sheets: Preheat your oven to 300°F (150°C) and line baking sheets with silicone mats or parchment paper.

Pipe the Cookies: Cut off a piece of dough, use a piping bag fitted with a star tip to pipe the dough onto prepared baking sheets, spacing them 2 inches apart.

Add Finishing Touches: Optionally, sprinkle granulated sugar lightly over the top of each piped cookie before baking.

Bake the Cookies: Bake for 15 minutes or until edges turn golden brown. Remove from the oven.

Cool and Store: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to an airtight container.