Butter Cookies

Name: Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 48 Cookies
Ingredients: 2 cups flour; 1/2 tsp salt; 1 cup unsalted butter; 1/2 cup sugar; 2 egg yolks; 2 tsp vanilla extract; 1/3 cup sanding sugar

User Reviews

5.0

4,569 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings
48 Cookies
Calories
102 kcal
Course
Dessert, Snacks
Cuisine
American

Butter Cookies

Adam Gates

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These crisp, delicious butter cookies have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more.

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Ingredients

Servings

INGREDIENTS:

2 cups flour 240g
1/2 tsp salt 3g
1 cup unsalted butter 227g
1/2 cup sugar 100g
2 egg yolks
2 tsp vanilla extract 5mL
1/3 cup sanding sugar

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Instructions

INSTRUCTIONS:

In a stand mixer fitted with a paddle attachment, cream the butter, salt, and sugar together until light and fluffy.
Add the egg yolks while mixing. Scrape down sides of the bowl.
Add 2 tsp vanilla extract.
Pour in the flour mixture and mix until incorporated.
Roll the dough into a log. Wrap in parchment paper or plastic, then chill it in the refrigerator for at least an hour. I've found the best way to keep the dough from flattening out on the bottom is to pop it into an empty cardboard paper towel roll.
Once the dough is chilled sprinkle sanding sugar on a clean surface. Unwrap the dough and roll in the sugar.
Use a sharp knife to cut dough into slices of even thickness.
Place cookies on a parchment-lined baking sheet and bake at 350F for 10-12 minutes or until the edge is JUST turning golden brown.

Notes

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Sanding sugar gives a nice crunch to the edge but it's totally optional. You can skip or use regular granulated sugar as a replacement.
For a crisper cookie leave the baking sheet in the oven, turned off and the door cracked slightly open after baking. This will help dehydrate the cookies further to that butter cookie out of the tin crunch.
This recipe can be used for cut out cookies. Just form the dough into a disk, wrap and chill then roll out to 1/4 inch, cut and bake.
Use a good vanilla for this recipe. It's one of the stand out flavors here so you don't want to use the artificial stuff.

Nutrition Information

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Serving 28g Calories 102kcal (5%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 34mg (11%) Sodium 80mg (3%) Potassium 30mg (1%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 255IU (5%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 48Cookies

Amount Per Serving

Calories 102 kcal

% Daily Value*

Serving	28g
Calories	102kcal	5%
Carbohydrates	27g	9%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	5g	25%
Cholesterol	34mg	11%
Sodium	80mg	3%
Potassium	30mg	1%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	255IU	5%
Calcium	7mg	1%
Iron	1mg	6%