Measure out 1 cup of softened butter and place it in a mixing bowl.

Use an electric beater or stand mixer to beat the butter for 1-2 minutes.

Use a spatula to scrape the butter from the sides of the bowl and gather it into the center of the bowl as needed.

While beating, continue moving the bowl in a circular motion to ensure that the butter is evenly mixed.

Add ½ cup of powdered sugar into the bowl.

Use the beater to beat the butter and sugar for 5 minutes until the mixture becomes light and fluffy.

Measure out 2 cups of all-purpose flour.

Grab a strainer and place it on top of the mixing bowl. Gradually pass the flour through the strainer one cup at a time.

Mix flour with the sugar and butter mixture using the beater. Beat gently while scraping from the sides of the bowl to the center until the ingredients are just combined.

Sprinkle some flour onto a flat surface.

Take the butter cookie dough that you just prepared and place it on the floured surface.

Dust some more flour on top of the dough and roll it lightly to smooth out its exterior.

Take a piece of plastic wrap and place it onto the surface.

Put the dough on top of the plastic wrap and close both ends of the wrapper by twisting to seal the dough.

Roll the dough while sealing it to ensure the wrapper is nice and even.

Refrigerate the dough for 1 hour or freeze it for 30 minutes.

Once chilled, open the plastic wrapper and cut the dough into ½-inch slices.

Preheat the oven to prepare the cookies for baking.

Line a baking sheet with parchment paper and place the dough slices on top of it, ensuring there is enough gap between each slice.

Bake the cookies for 12-15 minutes at 350 Degrees Fahrenheit or 180 Degrees Celcius in the preheated oven.

Once baked, let the cookies cool down to room temperature, take a delicious bite and enjoy!