• Beat softened butter and sugar together on medium speed for about 2-3 minutes, or until light, fluffy, and pale in color. You want the sugar to be dissolved into the butter so that you don’t have gritty cookies.
• Mix in the egg and vanilla extract until fully combined and smooth.
• Stir in the flour and salt on low speed or my hand until a soft dough forms. Or you can do this step by hand.
• Transfer the dough to a piping bag with a wide coupler and tip. Pipe the cookies 1-2” apart onto 2 parchment lined baking sheets.
• Sprinkle the piped dough generously with a coarse sugar like turbinado sugar.
• Chill for 20-30 minutes to help the cookies hold their shape.
• Bake at 350°F (175°C) for about 12-14 minutes, or until the edges are just turning golden.
• Allow cookies to cool for 15-20 minutes before transferring to a wire rack to cool completely to decorate..

Optional: To dip in chocolate and add sprinkles:

• Place chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 10–15 second intervals, stirring between each burst until the chocolate is completely melted and smooth.
• Once the cookies are fully cooled, dip one half of each cookie into the melted chocolate. Let the excess chocolate drip back into the bowl so the coating stays neat and even.
• Transfer the dipped cookie to a parchment-lined baking sheet. While the chocolate is still wet, sprinkle on decorations, such as sprinkles, colored sugar, crushed nuts, or peppermint pieces.
• Allow the cookies to sit at room temperature until the chocolate hardens. For a faster set, place the cookie sheet in the refrigerator for 10–15 minutes.