Butter Cookies
User Reviews
5
Butter Cookies
Description
This butter cookie recipe creames unsalted butter, sugar, and salt to a light and fluffy consistency before adding egg yolks and vanilla extract. Flour is mixed in to form a dough that is then rolled into a log and chilled to firm up. Before slicing, the dough is rolled in sanding sugar, which adds a crunchy texture on the edges. Thin slices are cut and baked at 350°F until the edges just begin to brown.
The cookies develop a crisp outside texture paired with a tender, buttery inside. The sanding sugar provides an optional sweet crunch. The vanilla extract is a noticeable flavor in the finished cookies, so choosing a quality vanilla is recommended. Chilling the dough prevents spreading and helps maintain shape during baking.
These cookies can also be used for cut-out shapes by shaping the dough into a disk, chilling, rolling out, and cutting as desired. After baking, leaving cookies in a warm oven with the door cracked slightly can further dehydrate them for added crispness.
Ingredients
INGREDIENTS:
- 2 cups flour 240g
- 1/2 tsp salt 3g
- 1 cup butter 227g, unsalted
- 1/2 cup sugar 100g
- 2 egg yolk
- 2 tsp vanilla extract 5mL
- 1/3 cup sanding sugar
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 flour by weight for accuracy; if measuring by cup, fluff flour before scooping and level with a knife.
- Sanding sugar adds crunch but can be omitted or replaced with regular granulated sugar.
- For crisper cookies, leave baked cookies in a warm oven with the door slightly open to dry them further.
- Dough can be shaped into disks and rolled out for cut-out cookies; chill before rolling to prevent spreading.
- Use a good quality vanilla extract as it significantly impacts the cookie flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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