Classic Butter Cookies
These cookies rely on the physical structure of aerated butter and sugar, shaped into discs or piped through a star tip. They require a long, slow cream of the fat and sugar until the mixture turns pale and fluffy, followed by gentle mixing once the flour is added to ensure the final bite is crisp and short rather than tough.
Temperature is your primary ingredient.
Your butter must be soft enough to dent with a finger but not greasy or melting. If the butter is too warm, the cookies will spread into flat puddles in the oven.
- Stand mixer with paddle attachment
- Large mixing bowl
- Rubber spatula
- Piping bag with large star tip
- Heavy-gauge baking sheets
- Parchment paper
What goes in.
- 1 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 2egg yolks, room temperature
- 2 cupsall-purpose flour, sifted
- 1/4 tspfine sea salt
- 1 tspvanilla extract
Build the structure
Beat the butter and sugar on medium-high speed for at least five minutes. You are forcing air into the fat, which acts as the leavening agent for these cookies.
The method.
Cream the base
Beat the butter and sugar until the mixture is nearly white and holds firm peaks when you lift the paddle.
Emulsify
Add the egg yolks and vanilla, mixing on low just until incorporated. Scrape the bowl thoroughly.
Incorporate flour
Add the flour and salt in two batches. Stop the mixer the second the white streaks of flour disappear; overworking this dough leads to hard cookies.
Pipe
Transfer the dough to a piping bag. Pipe rosettes or fingers onto ungreased, parchment-lined sheets.
Chill
Place the baking sheets in the refrigerator for 20 minutes before baking to firm the fat back up.
Bake
Bake at 350°F (175°C) for 12–14 minutes. Watch for the edges to turn a pale straw color.
Other turns to take.
Lemon-Glazed
Add the zest of one lemon to the butter during the creaming stage.
Chocolate Dipped
Once completely cool, dip half of each cookie into melted dark chocolate and set on wax paper.
When it doesn't go to plan.
Sift the flour twice to ensure no lumps clog your piping tip.
If the dough is too stiff to pipe, let it sit at room temperature for five minutes, but do not let the butter become oily.
Bake one test cookie first to see if it holds its shape; if it flattens completely, add another tablespoon of flour to the remaining dough.
The ones that keep coming up.
Why did my cookies spread flat?
The butter was likely too warm or the oven was not preheated high enough. Always chill the shaped dough before putting it in the oven.
Can I use salted butter?
Yes, but omit the additional salt listed in the recipe to keep the balance.
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