Butter Cookies
Indulge in the timeless simplicity of these Classic Melt-in-Your-Mouth Butter Cookies. With a delicate crisp exterior and a tender, buttery interior that truly melts, these cookies are a testament to the magic of high-quality ingredients. Perfect for any occasion, they offer a comforting taste of nostalgia that's effortlessly elegant.
Prep Time
20 minutes (plus 20-30 minutes chilling)
Cook Time
10-12 minutes
Total Time
50-60 minutes (including chilling)
Servings
Makes approximately 36-40 small cookies
Keywords
Why This Recipe Delivers
- Exquisitely rich and buttery flavor profile.
- Delightfully crisp texture that melts in your mouth.
- Simple to make with basic pantry ingredients.
- Versatile for various decorations and occasions.
- Evokes a comforting, nostalgic taste experience.
Ingredients
- 226 grams (1 cup) Unsalted butter, softened to room temperature
- 200 grams (1 cup) Granulated sugar
- 1 Large egg, at room temperature
- 10 ml (2 teaspoons) Pure vanilla extract
- 240 grams (2 cups) All-purpose flour
- 2.5 grams (1/2 teaspoon) Fine sea salt
- 15-30 ml (1-2 tablespoons) Whole milk, or more as needed
- Optional: Sprinkles for decoration
Instructions
- Preheat your oven to 175°C (350°F). Prepare a large baking sheet by lining it with parchment paper. This non-stick surface is crucial for easy removal and even baking. Set the prepared sheet aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the softened unsalted butter and granulated sugar. Beat on medium-low speed for 2 to 3 minutes, until the mixture becomes visibly lighter in color, fluffy in texture, and well aerated. This creaming process incorporates air, which contributes to the cookies' delicate structure.
- Add the large egg and pure vanilla extract to the creamed butter and sugar. Continue beating on medium-low speed until the mixture is completely smooth and homogeneous, typically another minute or so. Ensure there are no streaks of unmixed egg. Scrape down the sides of the bowl with a spatula to ensure all ingredients are thoroughly combined.
- Gradually add the all-purpose flour and fine sea salt to the wet ingredients. Mix on the lowest speed possible, just until the flour is fully incorporated and no dry pockets remain. It is critical not to overmix the dough at this stage, as excessive mixing can develop the gluten in the flour, leading to tough rather than tender cookies.
- Begin adding the whole milk, starting with 15 ml (1 tablespoon). Mix briefly after each addition, observing the dough's consistency. The goal is to achieve a soft, pliable, and easily pipeable dough. Add more milk, a small amount at a time, only if absolutely necessary, until the desired consistency is reached. The exact amount can vary based on butter consistency and humidity.
- Transfer the prepared cookie dough into a piping bag fitted with your preferred nozzle (a large star tip, like an Ateco 826 or Wilton 1M, works beautifully for classic shapes). Pipe small, uniform circles, rosettes, or S-shapes onto the parchment-lined baking sheet, leaving approximately 2.5 cm (1 inch) of space between each cookie to allow for slight expansion. If using sprinkles, add them immediately after piping, as the dough will set during chilling.
- Once all cookies are piped, place the baking sheets into the refrigerator and chill for at least 20-30 minutes. This chilling period is a crucial step that helps the butter solidify, preventing the cookies from spreading excessively during baking and ensuring they retain their crisp edges and defined piped shapes.
- Bake the chilled cookies in the preheated oven for 10-12 minutes. Look for the edges of the cookies to just begin turning a light golden brown; the centers should remain pale. Baking time may vary slightly depending on your oven and the size of your cookies.
- Carefully remove the baking sheets from the oven. Allow the cookies to cool on the baking sheet for about 5 minutes. This brief cooling period helps them firm up and makes them less fragile. After 5 minutes, gently transfer the cookies to a wire rack to cool completely. They will become perfectly crisp as they reach room temperature.
Tools You’ll Need
- Stand mixer with paddle attachment or large mixing bowl and hand mixer
- Rubber spatula
- Measuring cups and spoons (or kitchen scale)
- Baking sheets
- Parchment paper
- Piping bag
- Star piping tip (e.g., Wilton 1M or Ateco 826)
- Wire cooling rack
Essential Success Tips
- Ensure your butter is truly softened to room temperature, but not melted. This is key for proper creaming with sugar.
- Do not overmix the flour. Mix just until combined to keep the cookies tender and prevent them from becoming tough.
- Always chill the piped cookies. This prevents spreading and helps maintain their intricate shapes during baking.
- Bake until just lightly golden on the edges; overbaking can lead to dry, crumbly cookies instead of melt-in-your-mouth perfection.
- For consistent results, use a kitchen scale to measure your flour and other dry ingredients.
Professional Cooking Secrets
- For an exceptionally delicate crumb, substitute 25% of the all-purpose flour with cornstarch (replace 60g/1/2 cup flour with 60g cornstarch). This inhibits gluten formation even further.
- A touch of almond extract (2.5 ml / 1/2 teaspoon) can enhance the vanilla and butter notes, adding another layer of complexity without overpowering the classic flavor.
- Experiment with different piping tips to create a variety of elegant shapes and textures, making your cookie platter visually stunning.
Notes
- Use a high-quality, full-fat unsalted butter, preferably a name brand, as it significantly impacts the flavor and texture of these butter-centric cookies. European-style butter with a higher fat content can yield an even richer result.
- Store cooled butter cookies in an airtight container at room temperature for up to one week. They also freeze beautifully for up to 2 months; thaw at room temperature before serving.
- For a chocolate version, replace 30g (1/4 cup) of the flour with 30g (1/4 cup) unsweetened cocoa powder.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, the dough can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to a slightly softer consistency at room temperature (about 15-20 minutes) before piping, or pipe directly and then chill again for 20-30 minutes before baking.
Why did my butter cookies spread too much?
This is usually due to butter being too soft or melted, or insufficient chilling time before baking. Ensure your butter is softened but still cool to the touch, and always chill the piped cookies for the recommended time. Overmixing the dough can also contribute to spreading.
Can I make these gluten-free?
While not tested with this specific recipe, a 1:1 gluten-free all-purpose flour blend could potentially work. However, the texture may vary slightly, and some gluten-free blends might require a little more or less milk to reach the correct piping consistency.
Nutrition Facts (Per Serving)
Per cookie (estimated for 40 cookies): Calories: 100, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Carbohydrates: 11g, Fiber: 0g, Sugars: 6g.
Allergy Information
Contains dairy, eggs, and gluten. For a dairy-free version, use a high-quality plant-based butter substitute. This recipe can be made egg-free by using a suitable egg replacer, though texture may vary.
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