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Basic Butter Cookie バタークッキー
4.4 from 22 votes

Basic Butter Cookie バタークッキー

Indulge yourself with icebox butter cookies. Explore this easy butter cookie recipe with my 5 tips to achieve the perfect crumbly texture.

Prep Time
1 hr 15 mins
Cook Time
18 mins
Total Time
1 hr 33 mins
Servings: 36 cookies
Calories: 72 kcal
Course: Snacks
Cuisine: Japanese

Ingredients

  • 1stick/115g unsalted butter small cubed
  • 1/2cup/115g caster sugar
  • 1/50g egg medium, beaten
  • 2cups/250g cake flour *1
  • 1/2cup/60g almond flour
  • 1/2 tsp vanilla 2, ground
  • a pinch of salt *3

Instructions

With a Food Processor
    Cup of Yum
  1. Place all ingredients in a food processor and pulse till the butter and flours are mixed and become a crumbly texture.
  2. Place the dough onto a sheet of cling wrap.
  3. Wrap the dough with cling wrap and shape the dough into a long cylinder shape 1.5 inch/4cm in diameter. *5
  4. Roll the cookie dough with a bamboo sushi mat and rest the dough in fridge at least 1 hour. *6
  5. Start to preheat the oven to 374°F/190°C. *7
  6. 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.
  7. Slice the cookie dough 0.2inch/5mm thick. *9
  8. 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
  9. Cool cookies on a cooling rack.
With Stand Mixer
  1. Soften the butter in room temperature in a mixing bowl of a stand mixer.
  2. Add sugar and beat with whisking attachment.
  3. Add egg into the bowl and mix in three different times. *11
  4. Sift and add the flour into the bowl. Change the attachment to the beater attachment and combine the cookie dough.
  5. 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

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: 36 cookies

Amount Per Serving

Calories 72

% 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.