Description
Classic buttery and tender butter cookies that are crisp at the edges and melt in your mouth, perfect for any occasion or tea time snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes. This incorporates air and ensures a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until fully combined to add moisture and flavor to the dough.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, stirring on low speed or gently folding until just combined. Avoid overmixing to keep the cookies tender and prevent toughness.
- Shape the Cookies: Transfer the dough to a piping bag fitted with a star tip to pipe classic swirled cookies, or alternatively roll the dough into small balls and gently press them with a fork to create a traditional fork-tine pattern.
- Bake: Arrange the shaped cookies about 2 inches apart on the prepared baking sheets to allow for spreading. Bake in the preheated oven for 10 to 12 minutes or until the edges turn a light golden brown, indicating crispness.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring they maintain their crispness and shape.
Notes
- Make sure the butter is softened at room temperature to blend well with the sugar and achieve the right cookie texture.
- Do not overmix the dough once the flour is added to keep cookies tender and flaky.
- Using parchment paper on baking sheets prevents sticking and promotes even baking.
- You can store cooled butter cookies in an airtight container at room temperature for up to one week.
- Variations include adding a pinch of cinnamon or substituting vanilla extract with almond extract for a different flavor profile.
