2 sticks unsalted butter (227 g), room temperature

½ cup granulated sugar (100 g)

2 ¼ cups all-purpose flour (270 g)

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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
In a large bowl, beat the room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Gradually add the all-purpose flour, mixing until just combined. Be careful not to overwork the dough.
Turn the dough onto a lightly floured surface and roll it out to about ¼-inch thickness.
Use a heart-shaped cookie cutter to cut out your cookies. Place them on the prepared baking sheet.
Bake the cookies for 10-12 minutes, or until the edges are slightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Store the cooled cookies in an airtight container at room temperature for up to 1 week.

These cookies freeze well for up to 3 months if stored in a freezer-safe bag or container.

If desired, gently reheat the cookies in the microwave for a few seconds, or warm them in a 300°F (150°C) oven for about 5 minutes to soften them.