Discover the secret to the perfect butter cookie with this tried-and-tested recipe. After experimenting with eight different variations, this one stands out for its buttery richness, slight crumbliness akin to shortbread, and balanced sweetness. Whether you use a cookie press, drop method, or slice-and-bake technique, these cookies are sure to impress.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Garnish: coarse or sanding sugar, or melted chocolate
Preparation
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer at medium-high speed until the mixture is pale and fluffy. This should take about 3 minutes with a standing mixer or 6 minutes with a handheld mixer.
Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
Combine Mixtures: Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined.
Form and Chill Dough: Shape the dough into a 12-inch log (about 2 inches in diameter) on a sheet of plastic wrap. Roll it up in the plastic wrap and chill on a baking sheet until firm, at least 4 hours.
Preheat Oven: Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C).
Slice and Arrange: Cut the dough log into 1/8- to 1/4-inch-thick slices. Arrange the slices on ungreased baking sheets about 1 inch apart. If desired, sprinkle with coarse sugar.
Bake: Bake the cookies, switching the position of the sheets halfway through, until the edges are golden, about 12 to 15 minutes. Cool on the sheets for 3 minutes, then transfer to racks to cool completely.
Repeat: Use the remaining dough to make more cookies, ensuring the baking sheets are cooled before reuse.
Tips and Variations
Storage: The dough log can be chilled for up to 5 days or frozen for up to 1 month. If frozen, thaw in the refrigerator until it can be sliced.
Alternative Shaping: Instead of forming a log, you can roll tablespoons of dough into 1 1/4-inch balls, then roll in finely chopped nuts and coarse sugar. Bake as directed.
Chocolate Garnish: Melt 3 1/2 oz of chocolate and cool slightly. Transfer to a heavy-duty plastic bag, snip a small corner, and pipe over the cookies. Allow the chocolate to set before storing.
Interesting Facts
Butter Consumption: The average American consumes about 6.2 pounds of butter per year (source: Statista).
Cookie Popularity: Butter cookies are particularly popular during the holiday season, with sales peaking in December (source: Nielsen).
Historical Note: Butter cookies, also known as Danish biscuits, have a long history dating back to the 12th century in Denmark (source: Denmark.dk).
Conclusion
This butter cookie recipe is a versatile and delicious treat that can be customized to your liking. Whether you prefer them plain, with a sprinkle of sugar, or drizzled with chocolate, these cookies are sure to become a favorite in your household. Enjoy baking and sharing these delightful cookies with friends and family!
Feel free to share your baking experiences and any tweaks you made to the recipe in the comments below. Happy baking!
