butter cookie recipe
Master the art of the perfect butter cookie! Our "Master Dough" recipe offers melt-in-your-mouth texture for piping, pressing, or slicing. Bake today!
Servings 24 cookies
Calories 95kcal
Ingredients
- 1 cup 2 sticks unsalted butter, softened (European style preferred)
- 2/3 cup granulated sugar for crisp texture or confectioners' sugar (for sandy texture)
- 2 1/4 cups all-purpose flour weighing ingredients recommended
- 1 large egg yolk for richness or 2 tbsp whole milk (for piping consistency)
- 1 1/2 tsp pure vanilla extract or vanilla bean paste
- 1/4 tsp fine sea salt
- 1/4 tsp almond extract optional
- Optional toppings: Sanding sugar sprinkles, melted chocolate, or nuts
Instructions
- Prepare your mise en place by ensuring the butter is softened to room temperature.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy (the creaming method).
- Add the binder (egg yolk or milk), vanilla extract, almond extract, and salt. Mix until fully incorporated.
- Gradually add the flour, mixing on low speed just until combined. Do not over-mix to avoid tough cookies.
- Select your shaping method: Transfer to a piping bag with a star tip for Danish style, roll into a log for slice-and-bake, or chill the dough disc to roll out and use cookie cutters.
- Chill the shaped dough or dough log in the refrigerator for at least 30 minutes to prevent spreading and concentrate flavors.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Arrange the chilled cookies on the baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Calories: 95; Total Fat: 6g; Saturated Fat: 4g; Cholesterol: 20mg; Sodium: 30mg; Total Carbohydrates: 10g; Sugars: 4g; Protein: 1g