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Butter Cookies Recipe

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★★★★★

4.6 from 68 reviews

These classic Butter Cookies are delightfully rich, buttery, and tender with a crisp edge coated in sparkling sanding sugar. Perfectly simple yet irresistibly delicious, they make an elegant treat for any occasion or a nostalgic homemade snack. The dough is chilled for enhanced flavor and texture, then sliced and baked to a perfect golden finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (240g)
  • ½ teaspoon salt
  • ⅓ cup sanding sugar or coarse sugar (66g)

Wet Ingredients

  • 1 cup unsalted butter, softened (227g)
  • ½ cup granulated sugar (100g)
  • 2 large egg yolks
  • 2 teaspoons vanilla extract

Instructions

  1. Mix Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and salt together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. This aerates the butter for tender cookies.
  2. Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed mixture. Mix until fully combined, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
  3. Incorporate Flour: Slowly add the all-purpose flour to the wet ingredients, mixing at low speed just until incorporated. Avoid overmixing to keep the cookies tender. The dough will be soft and slightly sticky.
  4. Knead and Shape Dough: Turn the dough out onto a lightly floured surface. Flour your hands and knead gently a few times until the dough forms a cohesive ball. Shape the dough into a 12-inch long log.
  5. Chill Dough: Wrap the dough log tightly in parchment paper or plastic wrap, twisting the ends to seal. Refrigerate for at least 1 hour and up to 72 hours. Chilling firms up the dough for easier slicing and improves flavor.
  6. Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and for even baking.
  7. Coat with Sanding Sugar: Sprinkle sanding sugar on a clean surface. Unwrap the chilled dough and roll it in the sanding sugar, pressing gently so the sugar adheres well to all sides.
  8. Slice Dough: Using a sharp knife, cut the dough log into slices approximately ¾-inch thick. Place the slices with about 1-inch spacing on the prepared baking sheets.
  9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges just begin to turn golden brown. Watch closely to prevent overbaking.
  10. Cool: Allow the cookies to cool completely on the baking sheets to firm up and avoid breakage before serving or storing.

Notes

  • For best results, make sure the butter is softened but not melted before mixing.
  • Chilling the dough enhances the flavor and helps the cookies hold their shape during baking.
  • Use sanding sugar for a pretty sparkling finish; regular granulated sugar can also work but won’t create the same texture.
  • Store baked cookies in an airtight container at room temperature for up to a week for optimal freshness.
  • You may freeze the dough log before baking; thaw overnight in the refrigerator before slicing.

Keywords: Butter Cookies, Classic Cookies, Sanding Sugar Cookies, Simple Cookie Recipe, Homemade Butter Cookies

Find it online: https://stirringwithstella.com/butter-cookies-recipe/