Mix softened butter with coconut flour, vanilla and the powdered sugar.
Mix until combined. Taste and add more sugar if required.
Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
You can either shape the cookie dough as a log before chilling or as a ball of dough.
After 30 minutes, unwrap the dough and cut about 6-8 mm thickness. Don't make it too thin. Cut out cookies using a cookie cutter and lay on a baking tray in a single layer. or we can also use cookie scoop to make cookies.
If you chilled the cookie dough as a log, you can slice the cookies and lay them on a baking tray lined with parchment paper.
Preheat the oven to 180 degrees C.
Bake the cookies for 12-14 minutes or until golden brown on the edges.
Cool on a wire rack and store in an airtight box at room temperature.
Notes
I have used powdered sugar. For sugar free option we can also use any liquid sweetener works really well in this recipe. I love to use either maple syrup or sugar-free monk fruit sweetener to make them keto-friendly and sugar-free.