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Add 1 cup (227 g) of unsalted butter that’s softened to room temperature to the bowl of a stand mixer. Blend the butter on medium-low speed for 10 to 20 seconds to cream it. You can also mix the cookie dough with a handheld electric mixer. Add 1 cup (200 g) of sugar and 1 teaspoon (5 ml) of vanilla extract to the butter. Mix the ingredients in on medium-low until they’re fully combined. Reduce the mixer’s speed to low. Slowly pour 1 ¾ cup (219 g) of all-purpose flour that’s been sifted into the bowl, and blend until it is just combined and a stiff dough forms. This dough doesn’t need to be refrigerated before rolling it out. However, if you aren’t going to bake the cookies right away, you should store it in the fridge. Take it out about 5 minutes before you plan to make the cookies to soften it slightly.
Beat the butter. Blend in the sugar and vanilla. Gradually mix the flour in.