Description
These classic Butter Cookies are rich, tender, and buttery with a delightful crunchy exterior thanks to sanding sugar. Perfectly sweetened and flavored with vanilla, they are easy to make and chill before baking for the best texture. Ideal for any occasion, these cookies are crisp on the outside and melt-in-your-mouth soft inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- ½ teaspoon salt
- â…“ 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
- Prepare the butter mixture: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and salt together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract until fully combined, stopping occasionally to scrape down the sides of the mixing bowl.
- Incorporate the flour: Slowly add the flour and mix on low speed just until combined. Then turn the dough out onto a floured surface and knead a few times until it forms a single solid ball. Shape the dough into a log approximately 12 inches long.
- Chill the dough: Wrap the dough log tightly in parchment paper or plastic wrap, twisting the ends to seal. Chill in the refrigerator for at least 1 hour or up to 72 hours to firm up the dough.
- Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Coat dough with sanding sugar: Spread sanding sugar on a clean surface or shallow dish. Unwrap the chilled dough and roll it into the sanding sugar, pressing lightly so the sugar adheres well to the dough’s surface.
- Slice the cookies: Using a sharp knife, cut the dough into slices about ¾-inch thick. Place the slices on the prepared baking sheets, spacing them about 1 inch apart.
- Bake the cookies: Bake for 10 to 12 minutes or until the edges just start to turn golden brown. Remove from oven and allow cookies to cool completely on the baking sheets before transferring.
Notes
- Chilling the dough is essential to prevent spreading and to develop the texture.
- Sanding sugar adds a lovely crunch and sparkle to the cookies’ surface.
- If you don’t have sanding sugar, coarse sugar or raw sugar can be used as a substitute.
- Be careful not to overbake; the cookies will firm up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to one week.
