Homemade butter cookies

Yes. You can freeze the raw dough (as a roll or already cut out) for up to 3 months. Baked cookies also freeze well for up to 2 months in an airtight bag.

Replace the flour with a 1:1 gluten-free flour blend (with xanthan gum included). The texture varies slightly but they are still delicious.

Almost always because the butter was too soft or the dough didn't chill long enough. Make sure to refrigerate the dough for at least 30 minutes before baking.

In an airtight tin at room temperature, 5 days perfectly. In the fridge they last up to 10 days, though they lose a little texture.

With this same dough: fold in 40 g of long jimmies-style sprinkles at the very end, with the dough already combined and cold, giving it only a few turns so the colours do not bleed. For the full version, with its own quantities, the anti-bleeding trick and its questions, the site has a dedicated funfetti sprinkle cookies recipe.

Beat 250 g of room-temperature butter with 200 g of sugar for 3-4 minutes until pale and creamy. Add one egg and a teaspoon of vanilla and beat for 2 more minutes. Fold in, in two additions, 400 g of flour sifted with a teaspoon of baking powder and a pinch of salt, using a spatula and without overworking. Chill the wrapped dough for at least 30 minutes. Roll it to 5 mm between two sheets of baking parchment, cut 5 cm rounds and bake for 12-14 minutes at 175 °C until the edges just turn golden. Cool for 5 minutes on the tray and then on a rack. It makes 24 cookies.