Butter Cookies Recipe

Introduction

Butter cookies are a timeless treat known for their tender, melt-in-your-mouth texture and rich buttery flavor. This simple recipe yields perfectly crisp edges with a soft center, making them an ideal snack or gift for any occasion.

Ingredients

• 2 cups all-purpose flour (240g)
• 1 cup unsalted butter, softened (227g)
• ½ teaspoon salt
• ½ cup granulated sugar (100g)
• 2 large egg yolks
• 2 teaspoons vanilla extract
• ⅓ cup sanding sugar or coarse sugar (66g)

Instructions

1. Step 1: In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt together until light and fluffy, about 2 to 3 minutes.
2. Step 2: Add the egg yolks and vanilla extract, and mix until just combined. Stop to scrape down the sides of the bowl as needed.
3. Step 3: Gradually add the flour and mix on low speed just until incorporated. Turn the dough out onto a lightly floured surface. Knead gently a few times until it forms a solid ball. Shape it into a log about 12 inches long.
4. Step 4: Wrap the dough tightly in parchment paper or plastic wrap and seal the ends. Chill in the refrigerator for at least 1 hour or up to 72 hours. For best shape retention, place the wrapped dough inside an empty cardboard paper towel roll.
5. Step 5: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
6. Step 6: Spread sanding sugar on a clean surface or on the edge of a baking sheet. Unwrap the chilled dough and roll it over the sugar while pressing down gently so the sugar adheres to the surface.
7. Step 7: Use a sharp knife to slice the dough into ¾-inch thick rounds. Arrange the cookies about 1 inch apart on the prepared baking sheets.
8. Step 8: Bake for 10 to 12 minutes, or until the edges just begin to turn golden brown. Allow the cookies to cool completely on the baking sheets before serving.

Tips & Variations

• For a hint of citrus, add 1 teaspoon of finely grated lemon or orange zest to the dough.
• Swap vanilla extract for almond extract for a nutty twist.
• If you don’t have sanding sugar, use granulated sugar but handle the dough gently to maintain texture.
• To keep dough from flattening when chilling, place it into an empty paper towel roll for support.

Storage

Store cooled butter cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm cookies in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to prevent the cookies from becoming too salty.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough thoroughly before slicing and baking helps maintain the cookies’ shape and texture.

Butter Cookies Recipe

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★★★★★

4.4 from 98 reviews

• Author: Harry
• Total Time: 1 hour 27 minutes (including chilling)
• Yield: About 24 cookies 1x

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Description

Classic buttery cookies that are crisp on the edges and tender in the center. Made with simple ingredients like flour, butter, sugar, and vanilla, these butter cookies are perfect for tea time or festive occasions. The dough is chilled to enhance flavor and texture, then rolled in sanding sugar for a delightful crunch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (240g)
• ½ teaspoon salt
• ⅓ cup sanding sugar or coarse sugar (66g)

Wet Ingredients

• 1 cup unsalted butter, softened (227g)
• ½ cup granulated sugar (100g)
• 2 large egg yolks
• 2 teaspoons vanilla extract

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Instructions

1. Beat butter, sugar, and salt: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and salt together until the mixture becomes light and fluffy, about 2 to 3 minutes.
2. Add egg yolks and vanilla: Add the egg yolks and vanilla extract to the butter mixture. Mix until well combined, stopping occasionally to scrape down the sides of the bowl to ensure everything is even.
3. Incorporate flour: Gradually add the all-purpose flour to the mixture and mix on low speed just until the dough comes together. The dough will be soft.
4. Knead the dough: Dump the dough onto a floured surface. Flour your hands as needed and knead the dough a few times until it forms a single, solid ball. Shape the dough into a long log about 12 inches in length.
5. Chill the dough: Wrap the dough log tightly in parchment paper or plastic wrap, twisting the ends to seal. Chill the dough in the refrigerator for at least 1 hour or up to 72 hours to firm it up.
6. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
7. Coat dough in sanding sugar: Sprinkle sanding sugar on a clean surface or on the edge of a baking sheet. Unwrap the chilled dough and roll it onto the sanding sugar, pressing down gently to ensure the sugar sticks and coats the entire surface.
8. Slice cookies: Using a sharp knife, cut the sugar-coated dough into slices about ¾-inch thick. Place the slices on the prepared baking sheets, arranging them about one inch apart.
9. Bake the cookies: Bake the cookies for 10 to 12 minutes, or until the edges just begin to turn golden brown.
10. Cool the cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheets before serving or storing.

Notes

• Chilling the dough is essential for texture and ease of slicing.
• Use sanding sugar for coating to add a crunchy texture and sparkle.
• Ensure the butter is softened for easier mixing but not melted.
• Slice the cookies evenly for uniform baking.
• Store cooled cookies in an airtight container to maintain crispness.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: butter cookies, classic cookies, buttery cookies, homemade cookies, baking, dessert