Cream the butter and powdered sugar together until light and fluffy. Use an electric mixer and beat for at least 3-5 minutes, scraping down the sides of the bowl occasionally.
Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tougher cookies.
Chill the dough for at least 30 minutes (or even longer).
Use a cookie scoop to ensure that all your cookies are uniform in size.
Bake at a low temperature (325°F/160°C) helps the cookies retain their delicate texture and prevents them from browning too quickly.
Don’t Overbake. These cookies should be pale and slightly puffed up when they’re done. They will continue to firm up as they cool.
Dust Generously with Powdered Sugar while they’re still slightly warm so the sugar adheres better.
