These crisp and tasty butter cookies are full of rich butter flavor. They have a soft, melt in your mouth texture that makes you want to eat more and more.
Classic butter cookies are always a favorite! These holiday treats are perfect all year round. The best thing is that you can prepare the dough months in advance and bake it whenever you want a fresh and delicious snack. I love their simple taste and perfect crumb. They are light and not too sweet, so you can enjoy many of them without feeling heavy.
How to Soften Butter Quickly
If you forget to take your butter out of the fridge ahead of time, don’t worry! You can soften it quickly in the microwave. Heat it for 10 seconds at 50% power. Turn the butter and repeat once or twice until it becomes soft.
If you don’t want to use a microwave, try this method. Fill a glass with very hot water, then pour the water out. Place the warm glass upside down over the butter on your counter. After about 15 minutes, your butter should be close to room temperature.
How to Make Butter Cookies
- Measure your flour carefully. If you have a scale, use it for best results. If not, fluff the flour and spoon it into your measuring cup. Add the room temperature butter to your mixing bowl.
- Mix the butter and sugar together until the mixture becomes lighter in color and fluffy.
- Add the egg yolks and mix until everything is well combined.
- Add the flour and mix just until it is combined.
- Shape the dough into a log and wrap it in parchment paper or plastic wrap. Chill it for at least one hour.
- You can freeze the dough for up to two months or keep it in the fridge for one week. If frozen, let it thaw in the refrigerator for a few hours before using.
- Roll the chilled dough in sanding sugar if you like. Cut it into slices and bake until the edges turn lightly golden.
Pro Tips for Making Butter Cookies
- Always measure your flour correctly. Adding too much flour is the most common mistake. Using a scale is the best option. If you don’t have one, fluff the flour, spoon it into the cup, and level it with a knife.
- Sanding sugar adds a nice crunchy texture to the edges, but it is optional. You can skip it or use regular sugar instead.
- For extra crispy cookies, leave the baking sheet in the oven after baking. Turn the oven off and keep the door slightly open. This helps dry the cookies more and gives them that classic crunchy texture.
- You can also use this recipe to make cut out cookies. Shape the dough into a flat disk, wrap it, and chill. Then roll it out to about 1/4 inch thickness, cut into shapes, and bake.
- Use good quality vanilla in this recipe. It is one of the main flavors, so avoid using artificial vanilla for the best taste.
IF YOU LOVE THESE COOKIES TRY SOME OF MY OTHER RECIPES OUT!
Butter Cookie Recipe
These crisp and delicious butter cookies are full of rich butter flavor, with a soft melt-in-your-mouth texture that will keep you coming back for more.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings 16 cookies
Cuisine: American
Course: Dessert, Snack
Ingredients
- 2 cups all-purpose flour (240g)
- 1 cup unsalted butter softened (227g)
- ½ teaspoon salt
- ½ cup granulated sugar (100g)
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ⅓ cup sanding sugar or coarse sugar (66g)
Instructions
- In a stand mixer with a paddle attachment, beat the butter, sugar, and salt together for about 2 to 3 minutes until the mixture becomes light and fluffy.
- Add the egg yolks and vanilla, then mix until everything is well combined. Stop once or twice to scrape down the sides of the bowl while mixing.
- Next, add the flour mixture and mix on low speed just until it is combined. Transfer the dough onto your counter (it will be soft). Lightly flour the surface and your hands if needed. Knead the dough a few times until it comes together into one smooth ball. Then shape it into a long log, about 12 inches in length.
- Place the dough on parchment paper or plastic wrap. Wrap it tightly and twist the ends to seal. Chill it in the refrigerator for at least one hour or up to 72 hours. (A helpful tip is to place the wrapped dough inside an empty cardboard paper towel roll to keep it from flattening at the bottom.)
- Once the dough is chilled, preheat your oven to 350°F. Line two large baking sheets with parchment paper.
- Spread sanding sugar on a clean surface or on a rimmed baking sheet. Unwrap the dough and roll it in the sugar until it is fully coated. Press lightly while rolling so the sugar sticks well to the surface.
- Using a sharp knife, cut the dough into slices about ¾-inch thick. Place the cookies on the prepared baking sheets, leaving about an inch of space between each one.
- Bake for 10 to 12 minutes, or until the edges just start to turn golden brown. Let the cookies cool completely on the baking sheets before serving.
Notes
- Measure your flour the right way! Adding too much flour is the most common mistake in this recipe. The easiest and most accurate way is to use a scale. If you don’t have one, fluff the flour with a spoon, gently add it into your measuring cup, and level it off with a knife.
- Sanding sugar adds a nice crunchy texture to the edges, but it is completely optional. You can skip it or use regular granulated sugar instead.
- If you want your cookies to be extra crispy, leave the baking sheet in the oven after baking. Turn the oven off and keep the door slightly open. This helps dry out the cookies more and gives them that classic butter cookie crunch.
- You can also use this recipe to make cut-out cookies. Simply shape the dough into a flat disk, wrap it, and chill it. Then roll it out to 1/4 inch thickness, cut into shapes, and bake.
- Make sure to use good quality vanilla in this recipe. It is one of the main flavors, so avoid using artificial vanilla for the best taste.
Nutrition
Calories: 208kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 76mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 387IU | Calcium: 9mg | Iron: 1mg