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Let’s bake some magic with these classic Butter Cookies that are as delightful to make as they are to eat. Crisp edges, soft centers, and a recipe so simple, it’s almost impossible to have just one!
The Best Butter Cookies
Here’s a little something special from my kitchen to yours: the butter cookie recipe that’s sure to be a game changer. These little gems are wonderfully simple yet irresistibly delicious, combining the rich, comforting taste of butter with a perfectly crisp texture.
And the best part? They’re so easy to make, bringing that cozy, homemade feeling to any day of the week without any fuss. Trust me, these cookies will have you and your loved ones reaching for just one more!
Expert Tips
Don’t skip the creaming process of butter and sugar! When you cream the butter and sugar together until light and fluffy, it’s like you’re weaving a little bit of air into the batter, which results in cookies that have that perfect, melt-in-your-mouth texture.
Ingredients You’ll Need
- Unsalted Butter: It’s all about that rich, buttery flavor. If you only have salted butter, just reduce the added salt in the recipe.
- Granulated Sugar: This sweetens the cookies and helps with that lovely texture.
- Egg: It binds everything together and adds to the richness. No great substitutions for this one, it’s pretty essential.
- Vanilla Extract: It gives that classic, sweet aroma. Almond extract can be a fun twist if you want to change things up.
- All-Purpose Flour: f you need a gluten-free option, a good gluten-free flour blend can do the trick.
- Baking Powder: This little leavener gives our cookies a bit of lift.
- Salt: Just a touch enhances all the flavors. If you’re using salted butter, remember to cut back here.
Preheat and Prep
First things first, preheat your oven to that sweet spot of 350°F (175°C). While it’s warming up, grab your baking sheets and line them with parchment paper or silicone mats.
Wet Ingredients
Now, let’s get mixing! In a large bowl, take your softened unsalted butter and granulated sugar, and cream them together. You want to beat them until they’re light and fluffy, about 2-3 minutes. Next up, add your room temperature egg and vanilla extract into your creamy mixture. Beat these in until everything is nicely combined.
Dry Ingredients
In another bowl, whisk together your all-purpose flour, baking powder, and a bit of salt. Now, gradually add your dry ingredients into the wet mix. Do this step gently and avoid overmixing – we don’t want tough cookies!
Shape
Shape the dough into small balls, or if you’re feeling fancy, roll it into a log and slice it into rounds. I find a small cookie scoop works best. Place these on your prepared baking sheets, giving them space to spread out. You could also pipe them into whatever shapes you want.
Bake And Cool
Then, pop them into the oven and bake for about 10-12 minutes. You’re looking for a lovely golden edge – that’s when you know they’re done. Once out of the oven, let your cookies rest on the baking sheets for a few minutes. This helps them set. Then, transfer them to a wire rack to cool completely.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it into a log, wrap it tightly in cling film, and refrigerate for up to 3 days. When you’re ready, just slice and bake. It’s a great way to have fresh cookies on demand!
My cookies spread too much, what went wrong?
This is often due to the butter being too soft or the oven not being hot enough. Make sure your butter is at room temperature but not too soft, and always preheat your oven. Also, chilling the dough balls for about 30 minutes before baking can help maintain their shape.
Is there a vegan option for these cookies?
You can try using plant-based butter and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for a few minutes) as substitutes. Keep in mind, I haven’t tried this, so it’s all speculation.
How do I know when the cookies are perfectly baked?
Look for the edges to turn a light golden brown. They might still seem a bit soft in the center, but they’ll firm up as they cool. Overbaking can make them hard, so it’s better to err on the side of caution.
Expert Tips
- Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature before starting. This helps with a smoother batter and better integration of ingredients.
- Don’t Overmix the Dough: Mix just until the ingredients are combined. Overmixing can lead to tough cookies.
- Chill the Dough if Needed: If your dough is too soft to handle, chill it in the fridge for about 30 minutes. This makes shaping easier and helps prevent spreading.
- Check Your Oven Temperature: An oven thermometer is a great tool to ensure your oven is at the right temperature, as some ovens can run hot or cold.
Storage
Place the butter cookies in an airtight container and keep at room temperature to maintain their crispness; they’ll stay fresh like this for up to a week. If you want to freeze them, layer the cookies between sheets of parchment paper in a freezer-safe container. They’ll keep well in the freezer for up to 3 months.
Discover More Delicious Cookies
- Lemon Sugar Cookies
- Linzer Cookies
- Snickerdoodles
- Amish Sugar Cookies
- Amaretti Cookies
- Shortbread Cookies
- Danish Butter Cookies
Butter Cookies
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
- Shape the dough into small balls, about 1 tablespoon each. Alternatively, you can roll the dough into a log and slice it into rounds.
- Place the shaped cookies onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Transfer the baking sheets to the oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the butter cookies in an airtight container at room temperature for up to one week.
Tips & Notes:
- For the best flavor, use high-quality, unsalted butter.
- If using salted butter, omit the additional salt in the recipe.
- The dough can be refrigerated for up to 3 days if you’re not ready to bake immediately.
- Keep an eye on the oven as baking times may vary slightly based on its calibration.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack for complete cooling. This helps them set perfectly.
