The Bestest Butter Cookies Rolled
Delight your taste buds with "The Bestest Butter Cookies Rolled" – a quintessential treat for cookie lovers! These buttery, tender cookies boast a melt-in-your-mouth texture with just the right balance of sweetness. Made with simple pantry staples like unsalted butter, vanilla extract, and all-purpose flour, this recipe stands out thanks to its perfectly crisp edges and soft, rich interior. The dough is easy to roll and cut into your favorite festive shapes, making it ideal for holiday baking or any special occasion. Best of all, these cookies bake up in just 10 minutes, filling your home with an irresistible aroma. Whether enjoyed plain or decorated with icing and sprinkles, these classic butter cookies are as versatile as they are delicious. Perfect for gift-giving, dessert tables, or indulging with a cup of tea, this recipe guarantees smiles with every bite.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 200 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 320 grams All-purpose flour
- 1 teaspoon Salt
Instructions
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 2-3 minutes.
Add the egg and vanilla extract to the bowl, beating until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt to combine evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disk to a thickness of about 6mm (1/4 inch). Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving at least 2cm (1 inch) of space between them.
Gather any scraps, reroll, and cut more cookies until all the dough is used. Repeat with the second disk of dough.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake.
Let the cookies 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 one week.
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 8.4 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 17 mg | 0% | |
*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.
