Description
Classic homemade butter cookies that are crisp, buttery, and perfect with a cup of tea or coffee. These cookies are simple to prepare with basic pantry ingredients, featuring a tender crumb and a slightly golden edge for a delightful texture contrast. Rolled in coarse sugar for a sweet crunch, they make an excellent treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 cups all purpose flour
For Rolling
- 1/4 cup coarse sugar or sprinkles for rolling
Instructions
- Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and granulated sugar together for 2 minutes until light and fluffy. Add in the egg yolk, vanilla extract, kosher salt, and baking powder, then mix until fully combined and smooth, scraping the sides and bottom of the bowl as needed to ensure an even mixture.
- Add Flour and Form Dough: Lower the mixer speed to low and gradually add the all-purpose flour, mixing until just incorporated to avoid overworking the dough. Divide the dough into two equal halves and roll each into a 1 1/2-inch thick log.
- Coat with Sugar: Sprinkle the coarse sugar onto a clean counter surface. Roll each dough log in the sugar thoroughly to coat the exterior evenly, adding a sweet, crunchy crust to the cookies.
- Chill the Dough: Wrap each sugar-coated dough log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling firms the dough, making it easier to slice and helping the cookies maintain their shape during baking.
- Preheat and Prepare to Bake: When ready to bake, preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper to prevent sticking and allow even browning. Set aside.
- Slice and Arrange Cookies: Remove the chilled dough from the refrigerator and unwrap. Using a sharp knife, slice each log into 1/4-inch thick rounds. Place the cookie slices onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the edges of the cookies turn a light golden brown, indicating crispness while maintaining a tender center.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 minutes to firm up. Transfer the cookies to a wire rack to cool completely. This step ensures they remain crisp and do not become soggy from residual heat.
Notes
- Store the butter cookies in an airtight container at room temperature for up to 7 days to maintain freshness and texture.
- For a festive twist, roll the dough logs in colored sprinkles instead of coarse sugar before chilling.
- Ensure the butter is softened to room temperature for easy creaming with sugar and a smooth dough.
- Do not overmix the flour to keep the cookies tender and avoid a tough texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4.5g
- Sodium: 45mg
- Fat: 6.5g
- Saturated Fat: 4g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 20mg
