Butter Cookies
These delightful butter cookies boast a crisp texture and rich, buttery flavor that gently dissolves on the tongue. Ideal for snacking or as a sweet finish to any meal, they are irresistibly moreish.
Print
Pin
Ingredients
- 2 tsp vanilla extract 5mL
- 1/3 cup sanding sugar
- 1/2 cup granulated sugar 100g
- 1/2 tsp salt 3g
- 2 egg yolks
- 1 cup unsalted butter 227g
- 2 cups all-purpose flour 240g
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, salt, and sugar, creaming them together until the mixture becomes light and airy.
- Introduce the egg yolks to the mixture, continuing to blend while occasionally scraping down the sides of the bowl.
- Add the vanilla extract and mix until well incorporated.
- Gradually incorporate the flour, mixing just until the dough comes together without overworking.
- Shape the dough into a cylindrical log, then enclose it in parchment paper or plastic wrap. Refrigerate for a minimum of one hour; using an empty cardboard paper towel roll can help maintain the log’s shape.
- Once the dough has chilled, scatter the sanding sugar onto a clean work surface. Roll the dough log in the sugar until the exterior is evenly coated.
- Slice the log into uniform rounds using a sharp knife.
- Arrange the cookies on a baking sheet lined with parchment paper, spacing them evenly.
- Bake at 350°F (175°C) for 10–12 minutes, or until the edges begin to take on a light golden hue.
Notes
Ensure flour is measured accurately—preferably with a kitchen scale—to avoid dryness. If using volume, fluff the flour, spoon it into the cup, and level it off with a knife.
Sanding sugar adds a delightful crunch but may be substituted with regular sugar or omitted altogether.
To achieve an extra crisp finish, leave the cookies on the baking sheet in the turned-off oven with the door ajar after baking.
For cut-out variations, form the dough into a flat disk, wrap and chill, then roll to 1/4 inch thickness, cut shapes, and bake.
Opt for high-quality vanilla extract to enhance the cookie’s signature flavor—avoid artificial alternatives.
Sanding sugar adds a delightful crunch but may be substituted with regular sugar or omitted altogether.
To achieve an extra crisp finish, leave the cookies on the baking sheet in the turned-off oven with the door ajar after baking.
For cut-out variations, form the dough into a flat disk, wrap and chill, then roll to 1/4 inch thickness, cut shapes, and bake.
Opt for high-quality vanilla extract to enhance the cookie’s signature flavor—avoid artificial alternatives.