Butter Cookies the Best You Ever Had
Indulge in pure buttery bliss with "Butter Cookies the Best You Ever Had," a simple yet elegant treat that melts in your mouth with each bite. Made with just six pantry staples, including softened unsalted butter, two types of sugar, and a hint of vanilla, these cookies are irresistibly tender with a perfectly crisp edge. The recipe's no-fuss preparation—requiring just 15 minutes of prep time—makes it perfect for busy bakers or spontaneous dessert cravings. Versatile and endlessly customizable, these cookies are delightful for holiday cookie swaps, tea parties, or a cozy snack at home. Whether baked with a classic criss-cross pattern or left delectably round, these homemade butter cookies deliver timeless charm with every golden, melt-in-your-mouth morsel.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 50 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 1 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add granulated sugar and powdered sugar to the butter. Continue beating until the mixture is light and fluffy, around 2 minutes.
Mix in the vanilla extract and salt until fully incorporated.
Gradually add the all-purpose flour to the butter mixture, beating on low speed. Mix until a smooth dough forms, but avoid overmixing.
Transfer the dough onto a clean work surface. If the dough is too soft to handle, cover it and chill in the refrigerator for 15-20 minutes.
Scoop 1 tablespoon-sized portions of dough and roll them into smooth balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press each cookie ball with a fork to create a criss-cross pattern or press them lightly with the bottom of a glass for a flat, rounded shape.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are just beginning to turn golden. Avoid overbaking to keep them tender.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the butter cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 349.5 g | 127% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 150.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
