Tired of searching for the perfect butter cookie recipe? Look no further! Our recipe for The Absolute Best Butter Cookies You’ll Ever Eat will have you coming back for more. These cookies are crisp, yet tender and are great for any occasion. Not to mention, you can make them either as drop cookies or a slice-and-bake version. So, no matter what you’re looking for, these butter cookies will hit the spot! Don’t forget your baking sheet!
What’s the secret? Using a mixture of all-purpose flour, sugar, butter, egg, and a few other ingredients, this recipe will give you a cookie that’s perfect every time. The dough itself is super easy to work with and is incredibly forgiving when baking.
Butter cookies, known as Brysselkex, Sablés, and Danish biscuits, are unleavened cookies consisting of butter, flour, and sugar. They are often categorized as a crisp cookie due to their texture, caused in part because of the quantity of butter and sugar.
Once you’ve made your batch of delicious butter cookies, it’s important to know how to store them properly. Keeping them fresh and tasty will ensure that you’ll always have a scrumptious treat to enjoy!
When storing butter cookies, the best place to keep them is in an airtight container. This will help keep out moisture and other contaminants that can cause the cookies to go stale quickly. Be sure to wrap them individually in plastic wrap or aluminum foil before storing them away. This will ensure that they don’t stick together and that each one stays fresh for as long as possible.
If you’re looking to store your butter cookies for a longer period of time, it’s best to put them in an airtight container and freeze them. This will help extend the shelf life of your treats and they’ll still taste just as delicious when you thaw them out. Just be sure to let them thaw on the counter before enjoying!Print
Best Butter Cookies
Your search is over — this perfect butter cookie will stay in your recipe box for years. It’s crisp, yet tender and perfect for tea for two or cookies for Santa.
- Prep Time: :20
- Cook Time: :25
- Total Time: :45
- Yield: 36 1x
- Category: Dessert
- Method: Baking
- 2 cups all-purpose flour (see Note)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 cup turbinado sugar
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
- When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
- Serving Size: 6
Keywords: Butter Cookies