These crisp, delicious butter cookies have lots of amazing butter flavour and a melt in your mouth consistency that will have you coming back for more.
Good old fashioned butter cookies are hard to beat! These holiday staples are delicious any time of the year and the best part is the dough can be made months ahead and baked of for an amazing on demand treat!
I love the simple flavours and perfect crumb of the cookie. They’re light and not too sweet so I can eat them en mass and still have a skip in my step.
- 2 cups flour 240g
- 1/2 tsp salt 3g
- 1 cup unsalted butter 227g
- 1/2 cup sugar 100g
- 2 egg yolks
- 2 tsp vanilla extract 5mL
- 1/3 cup sanding sugar
In a stand mixer fitted with a paddle attachment, cream the butter, salt, and sugar together until light and fluffy.
Add the egg yolks while mixing. Scrape down sides of the bowl.
Add 2 tsp vanilla extract.
Pour in the flour mixture and mix until incorporated.
Roll the dough into a log. Wrap in parchment paper or plastic, then chill it in the refrigerator for at least an hour. I’ve found the best way to keep the dough from flattening out on the bottom is to pop it into an empty cardboard paper towel roll.
Once the dough is chilled sprinkle sanding sugar on a clean surface. Unwrap the dough and roll in the sugar.
Use a sharp knife to cut dough into slices of even thickness.
Place cookies on a parchment-lined baking sheet and bake at 350F for 10-12 minutes or until the edge is JUST turning golden brown.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Sanding sugar gives a nice crunch to the edge but it’s totally optional. You can skip or use regular granulated sugar as a replacement.
- For a crisper cookie leave the baking sheet in the oven, turned off and the door cracked slightly open after baking. This will help dehydrate the cookies further to that butter cookie out of the tin crunch.
- This recipe can be used for cut out cookies. Just form the dough into a disk, wrap and chill then roll out to 1/4 inch, cut and bake.
- Use a good vanilla for this recipe. It’s one of the stand out flavours here so you don’t want to use the artificial stuff.