Rich, Crisp, and Irresistible
There’s something timeless about butter Cookies. They’re crisp, buttery, and melt-in-your-mouth good. Whether you’re baking for the holidays or indulging in a weekday treat, this recipe delivers cookies so good you’ll keep coming back for more.
Why You’ll Love This Recipe
These butter cookies are light, delicately sweet, and easy to make. The dough can be prepared well in advance, so you’ll always have cookies ready on demand. Plus, they’re versatile enough for cut-out shapes or just simple, elegant slices.
Ingredients You’ll Need
- Dry Ingredients:
- All-purpose flour (accurately measured)
- Sugar (fine granulated or sanding sugar for rolling)
- Salt
- Wet Ingredients:
- Unsalted butter (room temperature)
- Egg yolks
- Vanilla extract (use the good stuff!)
Step-by-Step Instructions
1. Soften the Butter:
Forgot to leave the butter out? No worries! Try one of these quick tricks:
- Microwave: Use 50% power for 10-second bursts, flipping the butter until softened.
- Hot Glass Method: Fill a glass with hot water, dump the water, and place the glass over the butter. It’ll soften in about 15 minutes.
2. Measure the Flour Correctly:
Accurate measurement is key to perfect cookies. Use a scale if possible. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
3. Make the Dough:
- Cream Butter and Sugar: Combine room-temperature butter and sugar in a stand mixer. Beat until the mixture is light and fluffy.
- Add Yolks: Mix in the egg yolks until fully incorporated.
- Incorporate Flour: Gradually add flour, mixing until just combined. Don’t overmix; you’re aiming for a tender crumb.
4. Shape and Chill:
- Roll the dough into a log and wrap it tightly in parchment paper or plastic wrap. Chill for at least an hour. (Pro Tip: You can freeze the dough for up to two months. Thaw in the fridge before baking.)
5. Slice and Bake:
- Preheat the oven to 350°F (175°C).
- Roll the chilled dough in sanding sugar if desired. Slice the log into even rounds and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the edges just start to turn golden.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Store in an airtight container to keep them crisp and fresh.
Pro Tips for Butter Cookie Perfection
- Sanding Sugar for Texture: Rolling the dough in sanding sugar adds a delightful crunch. Don’t have it? Granulated sugar works too.
- For Crispier Cookies: Leave the baking sheet in the oven (door cracked open) after turning it off to further dehydrate the cookies.
- Cut-Out Cookies Option: Flatten the dough into a disk, wrap, and chill. Roll it out to ¼-inch thickness, cut into shapes, and bake.
- Chill the Dough: Chilling enhances the flavor and prevents excess spreading in the oven.
FAQs
What’s the Best Butter to Use?
Always opt for unsalted butter so you can control the salt content. High-quality butter, especially from grass-fed cows, enhances the flavor, but any good-quality butter works.
Why Is Chilling Important?
Chilling the dough solidifies the fats, reducing spreading in the oven. It also intensifies flavors and improves the cookies’ texture.
These butter cookies are perfect for any occasion. Make them ahead, share them with friends, or keep them all to yourself—we won’t judge! Let us know how your cookies turn out!
Read more: The Best Chocolate Cake Recipe