Butterkeks
Discover the irresistible charm of homemade Butterkeks, the classic German butter cookies that deliver a perfect balance of buttery richness and delicate sweetness. Made with simple pantry staples such as softened unsalted butter, granulated sugar, and egg yolks, these cookies are easy to prepare yet indulgently flavorful. With a melt-in-your-mouth texture and a golden crisp edge, Butterkeks are perfect for tea-time treats, holiday gatherings, or as a delightful snack any time of day. This recipe also embraces ease with a short prep and bake time, while chilling the dough guarantees clean-cut cookies that bake beautifully. Whether shaped traditionally or customized with your favorite cookie cutter designs, Butterkeks will bring a bit of European charm to your kitchen and keep your cookie jar stocked with homemade goodness!
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 100 grams granulated sugar
- 10 grams vanilla sugar
- 2 large egg yolks
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
Instructions
In a large mixing bowl, cream the softened butter using a wooden spoon or hand mixer until it is smooth and fluffy.
Add the granulated sugar and vanilla sugar to the butter. Continue mixing until the mixture is light and well combined.
Add the egg yolks to the mixture one at a time, beating well after each addition to ensure a smooth and creamy batter.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until a smooth dough forms. Be careful not to overmix.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to 1 hour, allowing it to firm up slightly for easier rolling.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 5 mm thickness.
Using a rectangular or any shaped cookie cutter, cut out the dough and place the cookies onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 12 to 15 minutes, or until the edges start to turn a light golden brown.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the butterkeks in an airtight container to maintain their crispness.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 110.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 122 mg | 9% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 347 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.
