Butter Cookies
A delightful and simple small-batch butter cookie recipe that’s perfect for holiday tins, tea, and cookie swaps. These cookies are buttery, light, and melt in your mouth.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for best results.
- 3/4 cup granulated sugar Superfine sugar can be used for a melt-in-mouth effect.
- 1 large egg yolk For tenderness and color; omit for a crisper cookie.
- 1 tsp pure vanilla extract For added flavor.
- 2 cups all-purpose flour Approx. 250 g.
- 1/4 cup cornstarch Optional but recommended for tenderness.
- 1/4 tsp fine salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar with a mixer on medium speed until pale and fluffy, about 2–3 minutes.
- Beat in the egg yolk and vanilla until well combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add this to the butter mixture in two additions, mixing on low speed until just combined. Avoid overmixing.
- Transfer the dough to a piping bag fitted with a large star tip, or scoop 1-tablespoon portions and roll into balls.
- If piping, pipe 1½–2-inch rounds onto the prepared sheets. If using a fork, gently flatten each ball with tines.
- If the dough feels too soft, chill the shaped cookies for 15 minutes.
Baking
- Bake for 10–12 minutes until the edges are lightly golden. Rotate pans halfway for even baking.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Once cooled, feel free to decorate or dip the cookies as desired.
Notes
Store in an airtight container for up to 5 days. For longer storage, freeze baked cookies in layers and thaw at room temperature.