German Butter Cookies (Butterplätzchen) with Sprinkles

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the flour and salt, mixing until just combined. Do not overmix.

Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to chill and firm up.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness.

Use cookie cutters to cut out desired shapes. Re-roll scraps as needed.

Place the cookies on the prepared baking sheets, leaving a little space between them.

Bake for 8-12 minutes, or until the edges are lightly golden brown. The exact baking time will depend on your oven and the size of the cookies.

Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

While the cookies are still slightly warm, decorate with sprinkles or other desired toppings. If using icing, wait until the cookies are completely cool before icing.

Store the cookies in an airtight container at room temperature.