butter cookie recipe
This old fashioned butter cookie recipe delivers a melt-in-your-mouth texture with a rich, buttery flavor. Perfectly crisp edges and a tender center make these superior to any store-bought tin.
Servings 24 cookies
Calories 95kcal
Ingredients
- 1 cup 2 sticks high-quality unsalted butter, softened to room temperature
- 2/3 cup granulated sugar or confectioner's sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour spooned and leveled
- 1/2 teaspoon fine sea salt
- Optional: Chocolate for dipping or sanding sugar for decoration
Instructions
- Ensure butter is completely softened to room temperature to ensure proper emulsification.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light, fluffy, and pale in color.
- Add the egg yolks and vanilla extract, beating until fully incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to prevent spreading during baking.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop the dough into balls or pipe into desired shapes onto the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are lightly 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 kcal | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 45mg | Carbohydrates: 10g | Sugar: 4g | Protein: 1g