3-Ingredient Butter Cookies

In a large mixing bowl, add butter and sugar. Cream at highest speed for about 5 minutes or until light and fluffy. The mixture should turn from yellow to white and look like whipped cream when you are done. If you are using a stand mixer, make sure to stop and scrape the sides of your bowl a few times with a spatula so that all the butter gets creamed. I used the wire whisk attachment with the stand mixer.

Add in the flour. Mix in at low speed and then gradually increase speed once flour is incorporated. The mixture will be crumbly at first but then should form a thick, soft dough, almost like a thick paste. You can stop mixing once the dough comes together.

Add dough to a piping bag. Using a large open star tip (I used one with a 1/2 inch opening), pipe swirls or whatever design you prefer. Space cookies 1 inch apart. Place piped cookies into fridge for 30 minutes so the dough is chilled. This will prevent the cookies from spreading too much when they bake.