Description
Classic buttery cookies that are light, tender, and perfectly sweetened. These butter cookies are easy to make with simple ingredients and can be piped into beautiful swirls or shaped by hand. They bake to a delicate golden edge, offering a melt-in-your-mouth texture perfect for tea time or any occasion.
Ingredients
Scale
Butter Cookie Dough
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- â…” cup (133 g) granulated sugar
- 2 large egg yolks, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp kosher salt
- 2-3 tbsp whole milk, room temperature
Instructions
- Beat Butter and Sugar: In a large bowl, use a hand mixer to beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract thoroughly until all ingredients are well combined for a smooth, creamy base.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and kosher salt into the wet mixture, mixing on low speed to avoid overworking the dough, until just combined.
- Adjust Dough Consistency: If the dough feels too stiff, add whole milk one tablespoon at a time, gently mixing after each addition, until the dough is pliable but still slightly sticky to the touch.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Shape the Cookies: Using a piping bag fitted with a star tip, pipe the cookie dough directly onto the baking sheet into swirls or rosettes for a decorative appearance. Alternatively, if you don’t have a piping bag, scoop tablespoon-sized portions of dough and place them spaced apart on the sheet, then press down slightly to flatten.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges turn a light golden brown indicating doneness.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Room temperature ingredients help achieve smoother dough and better mixing.
- If the dough is too sticky, refrigerate it for 15-20 minutes before piping or shaping.
- For added flavor, you can substitute vanilla extract with almond extract.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be decorated with colored sugar or dipped in melted chocolate if desired.
