Melt in Ya Mouth Swedish Butter Cookies
Indulge your sweet tooth with these "Melt in Ya Mouth Swedish Butter Cookies," a timeless treat that lives up to its name. Made with simple pantry staples like velvety unsalted butter, powdered sugar, and a touch of vanilla, these delicate cookies are irresistibly tender and perfectly crumbly. A hint of cornstarch ensures their signature melt-in-your-mouth texture, while a dash of salt balances the sweetness for a truly divine flavor. Whether piped into elegant swirls or hand-rolled for a rustic touch, these buttery delights bake to perfection in just 10 minutes. Dust with powdered sugar for an extra decorative flair, and enjoy them alongside a cup of coffee or tea. Easy to prepare and perfect for sharing, this recipe yields 24 cookies, making it an excellent choice for holiday gatherings, afternoon snacks, or simply treating yourself to a batch of bliss.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Powdered sugar
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and powdered sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and salt until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and cornstarch to combine.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft, smooth dough forms. Avoid overmixing.
Transfer the dough into a piping bag fitted with a large star tip (or alternatively roll small balls of dough by hand for a simpler method).
Pipe small swirls or shapes onto the prepared baking sheets, spacing them about 1 inch apart. If rolling by hand, gently flatten each cookie slightly with the back of a fork.
Bake in the preheated oven for 8-10 minutes, or until the edges just begin to turn golden. Do not overbake as the cookies should remain light in color.
Remove the baking sheets from the oven and let the cookies cool for about 5 minutes before transferring them to a wire rack to cool completely.
Serve as-is or dust with extra powdered sugar for a decorative touch. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 98.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 270 mg | 6% | |
*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.
