Homemade butter cookies
The best homemade butter cookies: crispy on the outside, tender on the inside and with that vanilla flavour that everyone loves. foodtastico's #1 top recipe.
Ingredients
- 250 g unsalted butter, at room temperature
- 200 g white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 400 g all-purpose flour
- 1 teaspoon baking powder
- 1 pinch fine salt
- Icing sugar for dusting (optional)
Instructions
-
Cream the butter
Beat the softened butter with the sugar using an electric hand mixer for 3-4 minutes until pale and fluffy. This step is key to the final texture.
-
Add egg and vanilla
Add the egg and vanilla extract to the butter cream. Beat at medium speed until fully incorporated, about 2 minutes.
-
Incorporate the dry ingredients
Sift the flour with the baking powder and salt. Add them to the mixture in two batches, folding with a spatula until a smooth dough forms. Do not over-mix.
-
Chill the dough
Wrap the dough in cling film and refrigerate for at least 30 minutes (or up to 24 hours). Cold dough gives crispier cookies and helps them hold their shape.
-
Shape and bake
Preheat the oven to 175 °C (top and bottom heat). Roll the dough between two sheets of parchment to 5 mm thickness. Cut with a 5 cm round cutter and place on a lined tray. Bake 12-14 minutes until the edges are lightly golden.
-
Cool and serve
Let the cookies rest 5 minutes on the tray before transferring to a wire rack. Dust with icing sugar if desired. They keep perfectly for 5 days in an airtight tin.
Frequently asked questions
Can the cookies be frozen?
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.
Can I make them gluten-free?
Replace the flour with a 1:1 gluten-free flour blend (with xanthan gum included). The texture varies slightly but they are still delicious.
Why do my cookies spread flat in the oven?
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.
How long do they last?
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.
