Butter cookies recipe

Listen to me! Most people treat a Butter cookies recipe like an afterthought, and that is a bloody disgrace. We are looking for perfection: a crumb that melts on your tongue and a flavor that screams quality. Stop buying those dry, dusty biscuits from a tin and get into the kitchen. If you have mastered my earl grey cookies, you already know that temperature and timing are everything. This Butter cookies recipe is about the purity of the ingredients. Use the best butter you can find, or don't bother starting. It is simple, elegant, and absolutely stunning if you do it right. Let’s go!

Ingredients for Butter cookies recipe

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

Instructions to prepare Butter cookies recipe

1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale. Do not rush this; we want aeration!
2. Add Wet Ingredients: Add the egg yolks and vanilla extract to the butter mixture. Beat until fully combined, scraping down the sides of the bowl to ensure every bit is incorporated.
3. Mix in Dry Ingredients: Add the flour and salt. Mix on low speed until the flour is just incorporated. Stop! Do not overmix, or you will ruin the texture.
4. Shape and Chill: Turn the dough onto a clean surface and knead it once to form a ball. Roll the dough into a log shape about 12 inches long. Wrap the log tightly in parchment paper and refrigerate for at least 1 hour. This is vital for the structure.
5. Prep for Baking: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
6. Coat and Slice: Remove the chilled dough. If you want that professional finish, roll the log in sanding sugar. Use a sharp knife to slice the log into disks approximately ¾-inch thick.
7. Bake: Place the slices on the prepared sheets 2 inches apart. Bake for 10 to 12 minutes. You are looking for the edges to just barely turn a light golden brown.
8. Cool: Let the cookies cool completely on the baking sheet. They will firm up and develop that classic, beautiful "snap."

Butter cookies recipe Details

Prep Time: PT15M
Cook Time: PT12M
Total Time: PT1H27M
Servings: 24

Expert Tips

Substitutions for Butter cookies recipe

If you cannot find unsalted butter, use salted butter but omit the extra salt from the recipe entirely. For a sophisticated twist, swap the vanilla extract for almond extract or freshly grated lemon zest to brighten the flavor profile.

Errors to Avoid with Butter cookies recipe

The biggest disaster is overmixing the flour. Once that flour hits the butter, be gentle! Also, never use warm or melted butter; it must be softened but still hold its shape, or your cookies will spread into a greasy mess in the oven.

Alternative Cooking of Butter cookies recipe

Instead of a slice-and-bake method, you can use a cookie press to create beautiful spritz shapes. Ensure the dough is slightly warmer if piping. You can also dip half of the cooled cookies into high-quality melted dark chocolate for an indulgent finish.

Frequently Asked Questions about Butter cookies recipe

Q1: Why did my cookies turn out tough instead of crumbly?

You overworked the dough, you donut! When you overmix the flour, you develop gluten, which turns a delicate cookie into a piece of leather. Mix until just combined and not a second longer.

Q2: Can I make the dough in advance?

Absolutely. You can keep the dough log in the fridge for up to three days, or wrap it tightly and freeze it for up to two months. It is the perfect way to have fresh cookies ready for unexpected guests.

Q3: Why is the chilling step so important?

Chilling the dough solidifies the fat. If you put warm dough in the oven, the butter melts instantly and the cookies spread into thin, sad puddles. Give it the time it needs in the fridge!