Butter Cookies Recipe
Butter cookies trace their origins to Scandinavia, particularly Denmark, where they are fondly called småkager. These cookies gained popularity in the 19th century, as butter became more affordable and accessible.
Equipment
- Mixing bowls
- Electric hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Piping bag with a star tip (optional)
- Cooling rack
Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Crack in the egg and add the vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Shape the CookiesOption 1: For classic butter cookies, transfer the dough to a piping bag fitted with a star tip. Pipe 2-inch rosettes or circles onto the prepared baking sheets.
- Option 2: Roll the dough into a log, refrigerate for 15 minutes, and slice into 1/4-inch thick rounds.
- BakePlace the baking sheets in the oven and bake for 12-15 minutes, or until the edges are lightly golden.
- Cool and EnjoyAllow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.