Description
These butter cookies are rich, buttery, and perfectly crisp. They melt in your mouth with a delicate sweetness and are ideal for any occasion. Perfect with a cup of tea or coffee, they’re easy to make and loved by all ages
Ingredients
Units
Scale
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour and salt until a soft dough forms. Do not overmix.
- Scoop or pipe the dough onto the prepared baking sheets, leaving 1-2 inches between each cookie. For traditional butter cookies, use a piping bag fitted with a star tip.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, you can drizzle melted chocolate over the cooled cookies or dip them halfway in chocolate.
- Dough can be refrigerated for up to 2 days if you want to bake them later.
- These cookies store well in an airtight container for up to 1 week.