🍪 Classic Butter Cookies
These buttery, tender cookies are simple to make with basic pantry ingredients. They’re crisp around the edges, soft in the center, and perfect with tea or coffee.
Ingredients
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1 cup (226 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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1 large egg
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2 teaspoons vanilla extract
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2 cups (250 g) all-purpose flour
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¼ teaspoon salt
Instructions
1. Cream the Butter and Sugar
Beat the softened butter and sugar together for 2–3 minutes, until light and fluffy.
2. Add the Egg and Vanilla
Beat in the egg and vanilla until smooth and well combined.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms. Don’t overmix, or the cookies can become tough.
4. Chill the Dough
Cover the dough and refrigerate for about 30 minutes. This helps prevent the cookies from spreading too much.
5. Shape the Cookies
Preheat the oven to 350°F (175°C).
Roll the dough into small balls and place them on a parchment-lined baking sheet. Flatten them gently with a fork or the bottom of a glass.
For classic piped butter cookies, place the dough in a piping bag fitted with a star tip and pipe small swirls onto the baking sheet.
6. Bake
Bake for approximately 10–13 minutes, until the edges are lightly golden.
Don’t wait for the entire cookie to turn brown—the centers should remain relatively pale.
7. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
✨ Tips for Perfect Butter Cookies
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Use real butter, not melted butter or spreadable margarine.
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Make sure the butter is softened but not oily or melted.
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Don’t add extra flour unless the dough is genuinely too sticky.
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For richer flavor, add ½ teaspoon of almond extract along with the vanilla.
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Store completely cooled cookies in an airtight container for about 1 week.
🍫 Easy Variations
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Dip half of each cooled cookie in melted chocolate.
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Add finely chopped nuts.
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Sprinkle with colored sugar before baking.
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Add a little lemon or orange zest for a citrus version.
