Simple Butter Cookies
A classic, versatile butter cookie with a rich flavor and a tender, melt-in-your-mouth texture. This recipe uses basic pantry staples and is perfect for cutting into shapes for any occasion. The dough is simple to prepare and yields wonderfully soft and delicious results.
An original recipe by Forkin
- Total time
- 1 hr 42 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 581 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 cupunsalted butter, softened to room temperature
- 1 cupgranulated sugar
- 1 pcslarge egg
- 1 tbspwhole milk
- 1 tspvanilla extract
- 2.25 cupall-purpose flour
- 1 tspbaking powder
- 0.25 tspsalt
Equipment
rolling pin · plastic wrap · large bowl · spatula · wire rack · baking sheet · parchment paper · electric mixer · medium bowl · whisk · cookie cutter
The method
Step by step
- 1
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and light.
About 2 min
Cook’s note: Using room temperature butter is key to achieving a light, fluffy texture.
- 2
Gradually add the granulated sugar and continue beating for 2-3 minutes until the mixture is pale and fluffy.
About 3 min
Cook’s note: Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
- 3
Add the egg, milk, and vanilla extract, and beat on low speed until just combined.
About 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 1 min
Cook’s note: Whisking the dry ingredients first helps distribute the leavening evenly.
- 5
With the mixer on low, gradually add the dry ingredients to the butter mixture, mixing only until a soft dough forms.
About 2 min
Cook’s note: Be careful not to overmix, as this can make the cookies tough.
- 6
Shape the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least one hour.
About 1 min
Cook’s note: Chilling the dough is essential to prevent the cookies from spreading too much while baking.
- 7
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
About 5 min
- 8
On a lightly floured surface, roll the chilled dough to approximately 6mm (1/4 inch) thickness.
About 5 min
Cook’s note: If the dough becomes too soft, return it to the refrigerator for a few minutes.
- 9
Use cookie cutters to cut out shapes and arrange them on the prepared baking sheets, leaving about 2-3 cm (1 inch) of space between each.
About 10 min
Cook’s note: You can gather and re-roll the scraps to use all the dough.
- 10
Bake for 10-12 minutes, or until the edges are just beginning to turn a light golden brown.
About 12 min
- 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cook’s note: The cookies will be soft when they come out of the oven but will firm up as they cool.
Per serving
Nutrition
- Calories
- 580.9kcal
- Protein
- 6g
- Carbs
- 68.1g
- Fat
- 32.1g
- Fibre
- 1.2g
- Sugar
- 33.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled cookies in an airtight container at room temperature.
These cookies are best eaten at room temperature.
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