Classic Butter Cookies
These cookies rely on the ratio of cold butter to sugar and flour, yielding a crisp, pale edge and a short, sandy crumb. You mix the butter and sugar just until combined to avoid aerating the dough, which keeps the cookies from spreading in the oven.
Temperature control is your primary ingredient.
Your butter should be soft enough to indent with a finger but still cool to the touch. If it is greasy or melting, the final texture will be tough rather than short.
- stand mixer with paddle attachment
- parchment-lined baking sheets
- plastic wrap
- rolling pin
What goes in.
- 1 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour, sifted
- 1/4 tspfine sea salt
- 1 tspvanilla extract
Setting the Fat
Chilling the dough after rolling is non-negotiable. This firms the butter, ensuring the cookies hold their shape in the oven instead of pooling into a flat disk.
The method.
Cream the butter and sugar
Beat the butter and sugar on medium-low speed for exactly two minutes. You want a smooth paste, not a fluffy, aerated foam.
Incorporate flavor
Add the vanilla extract and mix for ten seconds until integrated.
Add dry ingredients
Lower the speed to its slowest setting. Add the flour and salt. Stop mixing as soon as the white streaks of flour disappear; overworking the dough develops gluten, which makes these tough.
Shape and chill
Form the dough into two logs about two inches in diameter. Wrap them tightly in plastic and refrigerate for at least 45 minutes.
Slice and bake
Slice the logs into quarter-inch thick rounds. Place them on parchment paper, spaced an inch apart. Bake at 350°F (175°C) for 12–14 minutes. They are finished when the centers are set and the edges show a hint of pale gold.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before creaming with the butter.
Almond Dipped
Add 1/2 teaspoon of almond extract to the dough and dip half of the cooled cookie into melted dark chocolate.
When it doesn't go to plan.
Use a light-colored aluminum baking sheet to prevent the bottoms of the cookies from browning too quickly.
If the dough crumbles while slicing, let it sit at room temperature for five minutes before trying again.
Weigh your flour if possible; packing flour into a measuring cup often leads to using too much, resulting in a dry cookie.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the additional salt in the recipe. The variance in salt brands makes it difficult to control the final seasoning.
Why did my cookies lose their shape?
The butter likely became too warm before they hit the oven. If your kitchen is hot, pop the cut cookies into the freezer for 10 minutes before baking.
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