So, what would a blog about cookies be without the quintessential butter cookie recipe! This is the recipe I made since childhood and its so buttery and flaky. I had scaled this recipe down for my other blog, (shameful plug) A Weekend Cook, but here I share the recipe is in its original form. I must confess every time I made the scaled down version, I wish I had one or two more cookies to enjoy.
Recipe Ingredients
All I can really say about the ingredients is, use the best you can afford; this means quality and fresh ingredients. The ingredients include standard white granulated sugar and all-purpose flour. I pay more attention to the butter, if available I like to use European butter for its higher butter-fat content. However, there is no need to buy a special butter. A standard butter works just fine, maybe just a bit less rich.
Check out the recipe card below for ingredients quantities and step by step instructions to make the best butter cookies!
If so inclined, add some finely chopped walnuts or a few mini chocolate chips. If using a flower cookie cutter you can dollop a drop of homemade orange curd cookie filling in the middle.
What is the best type of butter to use?
Unsalted butter is generally preferred for baking because it allows you to control the amount of salt in the recipe. I also tend to use a butter with a higher fat content, like a European style butter, however this is personal preference.
Can I use margarine instead of butter?
Not recommended, I have not used margarine, it may affect the flavor and texture. Butter typically gives cookies a richer taste and a better texture. If you use margarine, please let me know how it worked for you.
Why are my cookies spreading too much?
Excessive spreading can be due to too much butter, not enough flour, or the dough being too warm. Make sure your dough is chilled before baking.
How do I get the perfect cookie texture?
Use the right proportions of butter, sugar, and flour. Properly measure your ingredients and pay attention to the baking time and temperature. After you have made these
Should I chill the dough before baking?
Yes, please! Chilling the dough can help prevent spreading and give you a firmer dough that’s easier to work with.
How can I make sure my cookies are evenly baked?
Use a cookie scoop to ensure uniform size and space the cookies evenly on the baking sheet. Also, rotating the baking sheet halfway through baking can help.
Can I freeze the cookie dough?
Yes, cookie dough can be frozen. It’s a great way to have fresh cookies on hand. Just scoop or shape the cookie dough into balls, place on a baking sheet and freeze them. When ready bake from frozen, adding a few extra minutes to the baking time.
How do I store baked butter cookies?
Store them in an airtight container to keep them fresh. For longer storage, you can freeze baked cookies.
Feel free to ask if you have any specific concerns or visit for more detailed cookie baking tips!
Classic Buttter Cookies
Ingredients
- ½ cup unsalted butter (8 tablespoons) cold
- ¼ cup white granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour plus extra for rolling
- ⅛ teaspoon kosher salt
- 1 teaspoon water
- 2 tablespoon coarse sugar
Instructions
- Cut the cold butter into 1/2-inch cubes. Place the butter and sugar in a large bowl and use a hand mixer on medium to cream the butter and sugar until creamy, about 2 minutes.
- Next, using a rubber spatula scrape down the sides of the bowl. Add 1 whole egg and the vanilla extract, and beat on medium speed until combined.
- Reduce the speed on the hand mixer to low and slowly add the flour and salt, and beat until just mixed, no flour spots in the dough.
- Transfer the dough to a pastry board and shape into a rectangle. Lightly sprinkle the dough with flour. Place the dough rectangle between 2 of parchment paper, then roll the dough out to about a 1/4-inch thickness. Transfer the rolled dough while still on the parchment paper onto a baking sheet. Place in the freezer for 30 minutes, or refrigerate for 2 hours. Meanwhile, heat the oven and prepare the egg wash (if using). Before you remove the dough from the freeze, preheat he oven to 350℉ .
- Remove the top sheet of parchment from the dough. Using a cookie cutter or a knife, cut the dough into 18-20 cookies. Arrange the cookies 1-inch apart on 2 quarter or 1 half parchment lined baking sheets (not nonstick), about 18 cookies on a half-size baking sheet.
- In a small bowl whisk the remaining egg with the teaspoon water together in a small bowl. Brush the top of the cookies with the egg wash and sprinkle with coarse sugar. I only include this step occasionally, if omitted the cookies will still be amazing.
- Bake the cookies until lightly golden-brown. After 6-7 minutes rotate the baking sheet and continue baking for a total of 12 to 14 minutes total.
- Cool the cookies on the baking sheet for about 10 minutes before transferring to wire rack to cool completely.
Notes
- Chilling the dough can help prevent spreading and give you a firmer dough that’s easier to work with.
- Use a cookie scoop to ensure uniform size and space the cookies evenly on the baking sheet. Also, rotating the baking sheet halfway through baking can help.
