Cookies Recipe Butter
By Cookies Recipe Butter! These crisp, tasty butter cookies have a delightful butter taste and a melt-in-your-mouth texture that will keep you going back for more.
It’s difficult to top good old-fashioned butter cookies! These seasonal favorites are great any time of year, and the best thing is that the dough can be made months ahead of time and cooked on demand for an amazing on-the-go treat! I adore the cookie’s basic tastes and wonderful crumbs. They’re light and not too sweet, so I can eat a bunch of them and still have a spring in my step. Cookies Recipe Butter
HOW TO SOFTEN BUTTER FAST
Don’t worry if you forgot to leave your butter out on the counter for a few hours! Place it in the microwave for a 10-second burst at 50% power. Turn the sticks over once or twice more until the butter has softened. Cookies Recipe Butter
If you don’t want to use the microwave, fill a glass halfway with water, pour it out, and lay it upside down on your counter over a piece of butter. Your butter should be close to room temperature in around 15 minutes. Cookies Recipe Butter
BUTTER COOKIES METHOD
- Use a scale if feasible, but if you don’t have one, fluff your flour before spooning it into your measuring cup. In the bowl of your stand mixer, place the room temperature butter.
- Cream the butter and sugar together until the mixture is lighter in color and creamy.
- Mix in the egg yolks until completely mixed. Cookies Recipe Butter
- Mix in the flour until barely combined.
- Wrap the cookie dough in parchment paper or plastic wrap and roll it into a log. Allow at least an hour to chill. The dough may be refrigerated or frozen for two months. If frozen, place in the refrigerator for a few hours before using.
- Sift sanding sugar over the cooled dough (optional). Cut into pieces and bake until the edges are brown. Cookies Recipe Butter
Butter Cookie Making Guidelines
- Check your flour measurements! The most common error is using too much flour in a recipe. A scale is a best and simplest way to measure flour. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife.
- Sanding sugar gives the edge a wonderful crunch, but it’s completely optional. You can omit or substitute ordinary granulated sugar. Cookies Recipe Butter
- After baking, keep the baking sheet in the oven with the door cracked slightly open for a crisper cookie. This will help the cookies dehydrate, even more, giving them that butter cookie out of the tin crunch.
- This recipe may also be used to make cut-out cookies. Simply shape the dough into a disc, wrap and refrigerate, then roll out to 1/4 inch thickness, cut, and bake.
- For this recipe, use a high-quality vanilla extract. You don’t want to use the fake stuff since it’s one of the standout tastes here.
What Is The Perfect Butter For These Cookies?
When baking, I always recommend using unsalted butter. Not because you don’t want salt, but because each brand of butter uses a varied quantity of salt. The easiest approach to keep the ingredient under control is to add the salt yourself. Cookies Recipe Butter
In my view, butter prepared from the milk of cows permitted to roam on grass has a finer, more buttery flavor, but use whichever brand you choose.
Why Should Cookie Dough Be Chilled?
Chilling the dough amplifies tastes and dehydrates it, resulting in a more flavored cookie that holds its shape better in the oven. As the fats firm, the cookies spread less and take longer to melt in the oven. Try some of these recipes if you like these cookies! Cookies Recipe Butter
If you’ve tried this butter cookie recipe, please rate it and let me know how you liked it in the comments section below; I love hearing from you!
Butter Cookies that melt in your mouth!
Remember last year when I posted these traditional Danish Butter Cookies? Today I’m going to show you another kind of Butter Cookie that is just as addictive and even easier to create!
These handmade butter cookies will undoubtedly become a permanent fixture on your list of favorite cookie recipes. To begin, they’re wonderfully crispy around the edges yet very soft in the interior. They also have a rich, buttery flavor and are just the right amount of sweet without being overbearing. Words are inadequate. Cookies Recipe Butter
My final huge plug for you may be summed up in a single phrase. Sprinkles. I know they’re popular with kids, so I’m sure you can find some additional help if you need it.
Why Do I Enjoy This Cookie Recipe?
If I could, I’d eat these butter cookies every day… with coffee in the morning or a sweet snack throughout the day (or night!) I like how they are mildly sweet with a bit of salty. And those sprinkles are adorable! Here are a few more reasons why you should definitely make these cookies right now: Cookies Recipe Butter
- Texture: Like, well, butter, these buttery biscuits will melt in your mouth. Sure, the outside is crispy, but the insides are incredibly delicate and tender. When you’re seeking something sweet, these cookies are perfect.
- Because they’re little, you can eat a lot of them! I suppose this is a double-edged sword, but I love that I can have a few of these cookies throughout the day without feeling bad.
- It is really simple to make them: Instead of piping the cookies, just shape the dough into a log and cut it into slices. Simple as that! Cookies Recipe Butter
- They’re So Simple to Decorate: Butter biscuits may be adorned for every occasion! When it’s time to decorate, get out your red and green sprinkles.
I could go on and on, but then you wouldn’t get to create these cookies, and I wouldn’t be able to hold you accountable for that. So let’s get started! Cookies Recipe Butter, traditional Danish Butter Cookies
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Cookies Recipe Butter
Description
These crisp, tasty butter cookies have a delightful butter taste and a melt-in-your-mouth texture that will keep you going back for more.
Ingredients
Instructions
- Cream the butter, salt, and sugar together in a stand mixer equipped with a paddle attachment until light and fluffy.
- While mixing, add the egg yolks. Scrape down the bowl’s sides.
- 2 teaspoon vanilla extract
- Pour in the flour mixture and stir until combined.
- Make a log out of the dough. Refrigerate for at least one hour after wrapping in parchment paper or plastic.
- I’ve discovered that putting the dough into an empty cardboard paper towel roll prevents it from flattening out on the bottom.
- Sprinkle sanding sugar on a clean surface after the dough has chilled. Roll the dough in the sugar after unwrapping it.
- Cut the dough into even pieces using a sharp knife.
- Place cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the edges are JUST becoming golden brown.
Video
Notes
- Check your flour measurements! The most common error is using too much flour in a recipe. A scale is a best and simplest way to measure flour. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife.
- Sanding sugar gives the edge a wonderful crunch, but it’s completely optional. You can omit or substitute ordinary granulated sugar.
- After baking, keep the baking sheet in the oven with the door cracked slightly open for a crisper cookie. This will help the cookies dehydrate, even more, giving them that butter cookie out of the tin crunch.
- This recipe may also be used to make cut-out cookies. Simply shape the dough into a disc, wrap and refrigerate, then roll out to 1/4 inch thickness, cut, and bake.
- For this recipe, use a high-quality vanilla extract. You don’t want to use the fake stuff since it’s one of the standout tastes here.
Servings 48
- Amount Per Serving
- Calories 102
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 34mg12%
- Sodium 80mg4%
- Potassium 30mg1%
- Total Carbohydrate 27g9%
- Sugars 8g
- Protein 3g6%
- Vitamin A 255 IU
- Calcium 7 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
