Description
Classic buttery cookies with a delicate texture and a crisp edge, perfect for any occasion. Made with high-quality butter and simple ingredients, these butter cookies are easy to prepare, piped onto baking sheets, chilled, and baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- 1 Large egg
- 2 teaspoons Vanilla extract
- 2 cups All purpose flour
- ½ teaspoon Salt
- 1-2 tablespoons Milk
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set it aside for later use.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-low speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the bowl and continue beating on medium-low speed until smooth and fully incorporated.
- Incorporate Dry Ingredients: Slowly add the all-purpose flour and salt to the wet mixture, mixing just until fully combined. Avoid overmixing to maintain a tender texture.
- Add Milk: Add milk one tablespoon at a time, mixing gently to reach a piping consistency that holds shape but is soft enough to pipe. Use the minimum milk needed, typically 1-2 tablespoons.
- Pipe the Dough: Transfer the batter to a piping bag and pipe small circles evenly spaced onto the prepared baking sheet. Optionally, decorate with sprinkles.
- Chill: Chill the baking sheets with the piped dough in the refrigerator for 20-30 minutes to firm up before baking. This step helps prevent spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes or until the edges start to turn golden brown.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving or storing.
Notes
- Store baked cookies at room temperature for 5-7 days or freeze them for up to 6-8 months in an airtight container.
- Chilling the dough after piping and before baking is crucial to prevent excessive spreading.
- Weather conditions and altitude can affect baking results; if cookies spread too much, add a few tablespoons more flour to the dough.
- Due to recent changes in butter moisture content by some brands, using high-quality, brand-name butter like Challenge, Kerrygold, or Tillamook is highly recommended to ensure cookie texture.
- If spreading continues, compensate by adding more flour gradually to achieve a firmer dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
