Description
Delightfully crisp on the edges and tender in the center, these classic butter cookies are perfect for any occasion. Enjoy them with tea, coffee, or as a sweet treat any time of day.
Ingredients
Scale
- All-Purpose Flour: 2 1/4 cups
- Unsalted Butter: 1 cup (softened)
- Granulated Sugar: 3/4 cup
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Mix Egg & Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: Gradually add the flour and salt, mixing until just incorporated. Avoid overmixing to keep the cookies tender.
- Chill Dough: Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour. This step helps firm the dough, making it easier to roll out and cut.
- Roll and Cut: On a lightly floured surface, roll the dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets.
- Bake: Bake for 10–12 minutes until the edges are just beginning to turn golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crisp cookies, you can bake for an additional minute, but be cautious not to overbake as they can become too hard.
- Ensure that the butter is soft (room temperature) for proper creaming.
- The chilled dough can be stored in the refrigerator for up to 3 days, making it convenient to bake in batches.
Nutrition
- Serving Size: ~1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg