Basic Butter Cookie バタークッキー
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4.4
33 reviews
Good
Basic Butter Cookie バタークッキー
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Indulge yourself with icebox butter cookies. Explore this easy butter cookie recipe with my 5 tips to achieve the perfect crumbly texture.
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Ingredients
- 1stick/115g unsalted butter (small cubed)
- 1/2cup/115g caster sugar
- 1/50g medium egg (beaten)
- 2cups/250g cake flour *1
- 1/2cup/60g almond flour
- 1/2 tsp ground vanilla *2
- a pinch of salt *3
Instructions
With a Food Processor
- Place all ingredients in a food processor and pulse till the butter and flours are mixed and become a crumbly texture.
- Place the dough onto a sheet of cling wrap.
- Wrap the dough with cling wrap and shape the dough into a long cylinder shape 1.5 inch/4cm in diameter. *5
- Roll the cookie dough with a bamboo sushi mat and rest the dough in fridge at least 1 hour. *6
- Start to preheat the oven to 374°F/190°C. *7
- After the dough is rested at least one hour in fridge, remove the cling wrap and roll the dough on the granulated sugar. *8 step by step photo no9.
- Slice the cookie dough 0.2inch/5mm thick. *9
- Lay the sliced cookie dough on a silicone mat placed oven tray and bake in 356°F/180°C , middle rack for about 18 minutes. *10
- Cool cookies on a cooling rack.
With Stand Mixer
- Soften the butter in room temperature in a mixing bowl of a stand mixer.
- Add sugar and beat with whisking attachment.
- Add egg into the bowl and mix in three different times. *11
- Sift and add the flour into the bowl. Change the attachment to the beater attachment and combine the cookie dough.
- From this point same as the food processor process.
Notes
- *1 choose a flour that contains around 7 % of protein.
- *2 If you are unable to get vanilla powder, it can be replaced with 1 tsp of vanilla essence.
- *3 A pinch of salt is the salt pinched with a thumb, index and middle fingers.
- *4 Softening butter is unnecessary. All ingredients need to be cold in order to avoid too much gluten forming.
- *5 Divide the dough into two equal portion cylinders. I made and took photos with half of the amount.
- *6 Rolling with a sushi mat is to rest the dough in vertical position as the step by step photo no. 8 indicates. If you don't have one, you can shape the cookie dough square instead and lay vertical in fridge. Also if possible, rest the cookie dough overnight for a better result.
- *7 When the chilled ingredients are placed inside the oven, oven temperature will drop, therefore needs to be preheated at a slightly higher temperature.
- *8 granulated sugar is not listed in the ingredients.
- *9 Photo showing only 18 cookies because I made them with half the amount of the ingredients for the photos.
- *10 This baking time is an indication only. Everyone's oven is different, so you may need to adjust the baking time.
- *11 So that the egg and butter does not separate.
- *Nutritional fact is for 1 cookie.
- If you don't have both food processor, use the stand mixer process and manually beat and combine ingredients.
Nutrition Information
Show Details
Calories
72kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
11mg
(4%)
Sodium
2mg
(0%)
Potassium
9mg
(0%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
86IU
(2%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 2mg | 0% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 86IU | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
33 reviews
Good
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