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If you’re in the mood for a simple yet delicious cookie, these Butter Cookies are the perfect choice. They’re made with a few basic ingredients and are wonderfully soft and buttery. Let’s take a look at what you’ll need to make this classic treat.
Ingredients
- Unsalted butter: 1 cup (2 sticks), softened to room temperature, forms the rich, buttery base of the cookies.
- Granulated sugar: 1 cup for sweetness, plus more for rolling the dough if desired.
- Egg: 1 large egg, to help bind the ingredients and add richness.
- Pure vanilla extract: 2 teaspoons for flavor, giving the cookies a warm, comforting aroma.
- All-purpose flour: 2 1/2 cups, providing structure to the cookies.
- Salt: 1/2 teaspoon to balance the sweetness and enhance the flavors.
- Additional granulated sugar (optional): For rolling the logs of dough before slicing, which gives the cookies a sweet and crunchy exterior.
Instructions
- Step 1:
- In a mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Step 2:
- Add the large egg and 2 teaspoons of pure vanilla extract to the butter-sugar mixture. Beat until the egg and vanilla are fully incorporated, making sure to scrape down the sides of the bowl as needed.
- Step 3:
- In a separate bowl, whisk together the 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix, as this can affect the texture of the cookies.
- Step 4:
- Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap the dough logs in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm and easier to slice.
- Step 5:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If desired, roll the chilled dough logs in additional granulated sugar to coat them before slicing.
- Step 6:
- Slice the dough logs into 1/4-inch thick rounds and place them on the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 7:
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Step 8:
- Once the Butter Cookies are completely cool, store them in an airtight container. These cookies will stay fresh for up to 1 week.
Serving and Storage Tips
- Butter Cookies are best enjoyed with a cup of tea or coffee for a simple, delightful snack.
- For a festive touch, you can dip half of each cookie in melted chocolate and sprinkle with chopped nuts or sprinkles.
- If you’d like, you can freeze the dough logs for up to 2 months. Simply wrap them tightly in plastic wrap and aluminum foil before freezing. When ready to bake, thaw in the refrigerator overnight and proceed with slicing and baking.
- The baked cookies can be stored in an airtight container at room temperature for up to 1 week.
Helpful Notes
- Be sure to chill the dough for at least 1 hour before baking to ensure the cookies hold their shape during baking.
- If you prefer a softer cookie, reduce the baking time slightly and remove the cookies from the oven when they’re just set in the center.
- Feel free to experiment with flavors! You can add a pinch of cinnamon or nutmeg for a warm spice or swap out the vanilla extract for almond extract for a different twist.
Tips from well-known chefs
- Chef Ina Garten recommends always using good-quality butter for the best flavor in butter-based cookies.
- Chef Mary Berry advises not to overmix the dough after adding the flour to ensure a tender, melt-in-your-mouth cookie.
- Chef Jacques Pépin suggests using European-style butter for a richer and more flavorful cookie.