Description
These classic butter cookies are rich, tender, and perfectly buttery, making them a delightful treat for any occasion. With a simple dough that comes together quickly, these cookies can be piped into decorative shapes or scooped and flattened for a rustic look. Baked to a light golden brown, they offer a buttery flavor and a melt-in-your-mouth texture.
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, using a hand mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter-sugar mixture, mixing until fully combined to build the cookie’s base flavor and richness.
- Mix in Dry Ingredients: Gradually add the all-purpose flour and kosher salt, mixing on low speed just until combined to avoid overworking the dough and ensuring the cookies remain tender.
- Adjust Dough Consistency: If the dough feels too stiff, add whole milk one tablespoon at a time, until the dough is pliable but still slightly sticky, which will make it easier to pipe or shape.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape the Cookies: Using a piping bag fitted with a star tip, pipe the dough onto the prepared baking sheet into your desired shapes such as swirls or rosettes for an elegant look.
- Alternative Shaping: If you don’t have a piping bag, scoop tablespoon-sized portions of dough onto the baking sheet and press down slightly to flatten, making simple round cookies.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden, indicating they are done but still tender inside.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- Room temperature ingredients ensure even mixing and smooth dough texture.
- Adjust the amount of milk depending on dough stiffness; too much milk will make the dough too sticky.
- For a different flavor twist, you can add a pinch of cinnamon or lemon zest to the dough.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
