Cup of Yum
1. In a large mixing bowl, add in the butter and sugar. Mix the butter and sugar just until incorporated. Just as the butter and sugar come together, stop mixing. (The more the sugar and butter is creamed the fluffier the cookie will be.) Scrape down the sides.
2. Add the egg and vanilla. Turn the mixer on medium and mix until the egg is completely incorporated.
3. Lastly, add all the flour. Mix on low until the flour will no longer make a flour shower (almost completely incorporated.) Once the flour is mixed in some, go ahead and turn the mixer on medium and let it mix until the flour is combined with the creamed mixture.

There are two ways to do the next step!

1. First Way
2. Cut the dough in half. Flatten each piece of dough out until it's an inch and half thick. Cover with plastic wrap and refrigerate for 2 hours.
3. Second Way
4. Cut the dough in half and roll one half between two pieces of parchment paper. Take the top piece of parchment paper off and cut the cookies with preferred cutters.
5. Place on cookie tray with either a silicon mat or parchment paper. (I cut all my cookies out and stacked them on the cookie sheet. I used parchment paper to separate the cookies)
6. Place in the freezer for at least an hour.
7. Preheat your oven 350 and bake 10-12 minutes or until it's done. The bottoms of the cookie and sides will start to brown. That's a sure sign they're done.
8. Let the cookies cool and frost.