Classic Butter Cookies
These cookies rely on the high ratio of butter to flour, resulting in a snap that softens immediately upon biting. The secret is to keep the dough cool until the moment it enters the oven, preventing the butter from leaking out and leaving the cookies greasy instead of crisp.
Temperature control is your primary ingredient.
If your kitchen is warm, chill the dough twice: once before rolling and again once they are shaped on the tray. This prevents them from spreading into flat puddles.
- Stand mixer with paddle attachment
- Rolling pin
- Baking sheets
- Parchment paper
- Cookie cutters
What goes in.
- 1 cupunsalted butter, softened to room temperature
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
- 1 tspvanilla extract
Aeration
Beat the butter and sugar until the mixture turns pale white and feels light. This creates the structural bubbles that give the cookie its signature fine, sandy crumb.
The method.
Cream the base
Beat butter and sugar on medium-high speed for five minutes until the texture is fluffy and significantly lighter in color.
Incorporate flavor
Add the vanilla extract and beat for another 30 seconds. Scrape down the sides of the bowl thoroughly.
Add dry ingredients
Sift the flour and salt over the bowl. Mix on low speed just until the flour disappears into the dough; do not overwork it or the cookies will become tough.
Chill and roll
Flatten the dough into a disk, wrap in plastic, and refrigerate for 30 minutes. Roll out between two sheets of parchment paper to 1/4 inch thickness.
Cut and bake
Cut into shapes and place on a parchment-lined sheet. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are just barely starting to turn pale gold.
Other turns to take.
Lemon Zest
Add two tablespoons of finely grated lemon zest to the butter and sugar during the creaming stage.
Dipped
Once cooled, dip half of each cookie into melted semi-sweet chocolate and let set on a wire rack.
When it doesn't go to plan.
Use a light-colored baking sheet to ensure the bottoms don't brown too quickly.
If the dough feels sticky while rolling, dust the parchment paper with a tiny amount of flour.
Let the cookies rest on the baking sheet for 5 minutes before moving them to a rack; they are fragile while hot.
The ones that keep coming up.
Why did my cookies lose their shape in the oven?
The butter was likely too soft when they went into the oven. Ensure the dough is chilled until firm before baking.
Can I use salted butter instead?
Yes, but omit the added salt in the ingredient list to keep the balance correct.
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