Vanilla sugar and star sprinkles for garnish on top.
Take the butter and the egg out of the fridge 30 minutes before making the cookies, we want them to be at room temperature.
Preheat the oven to 350°F with the heat on top and bottom.
In a bowl put the room temperature butter and mix it with the sugar with the electric mixer, until a soft cream is achieved. It will become lighter in color and fluffier.
Add the egg, salt, and vanilla extract and mix until well combined.
Add the flour gradually sieving it through the fine mesh colander to avoid any flour lumps.
Every time you add a part of the flour, mix it with the spatula, making sure to scrape the sides of the bowl and combine it well with the wet ingredients.
Mix all the flour until well combined. The resulting cookie dough should be soft and sticky.
Scoop the dough into your piping bag endowed with the star tip.
Prepare the baking tray with oven paper. To prevent it from moving around while you are pipping the cookies, take a tiny amount of the cookie batter and put it in the corners of the baking tray, and then lay the oven paper on top. This will stick the oven paper to the baking tray.
Pipe the cookies into circles, rosettes, and/or rectangles.
Pipe all of them more or less the same size, so they cook evenly. Mine are around 2 inches.
Sprinkle your cookies with vanilla sugar or sprinkles.
Bake for 12 minutes until the edges are light golden brown.