Crisp Classic Butter Cookies (Print version)
Crisp classic butter cookies made with 6 ingredients, ready in under 30 minutes, with a melt-in-your-mouth texture.
# Ingredients:
For the dough
01 -
1 cup (226 g) unsalted butter, softened
02 -
3/4 cup (90 g) powdered sugar, sifted
03 -
1 large egg yolk, room temperature
04 -
1 1/2 tsp pure vanilla extract
05 -
2 cups (250 g) all-purpose flour
06 -
2 tbsp (16 g) cornstarch
07 -
1/4 tsp fine sea salt
08 -
2 tbsp coarse sanding sugar (optional, for rolling)
# Instructions:
01 -
In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the bowl once or twice.
02 -
Add the egg yolk and vanilla extract. Mix on low speed until just combined.
03 -
In a separate bowl, whisk together the flour, cornstarch, and salt. Add to the butter mixture and mix on low until a soft dough forms with no dry streaks.
04 -
Shape the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
05 -
Pipe rosettes onto parchment-lined baking sheets using a large open star tip, leaving 1 inch between cookies. Alternatively, roll the dough into a log, coat in sanding sugar if desired, and slice into 1/4-inch rounds.
06 -
Bake at 325°F (165°C) for 12-14 minutes, until the edges are just barely golden. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
# Good to know:
01 -
For crispier cookies, leave them in the turned-off oven with the door cracked for 10 minutes after baking.
02 -
Dough can be frozen for up to 2 months; thaw overnight in the refrigerator before using.