Butter Cookies

These crisp, delicious butter cookies have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings cookies

Calories 208kcal

Author John Kanell

Ingredients

2 cups all-purpose flour (240g)
1 cup unsalted butter softened (227g)
½ teaspoon salt
½ cup granulated sugar (100g)
2 large egg yolks
2 teaspoons vanilla extract
⅓ cup sanding sugar or coarse sugar (66g)

Instructions

In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt together until light and fluffy, 2 to 3 minutes.
Add the egg yolks and vanilla, and mix until combined. Stop and scrape down sides of the bowl during mixing.
Add in the flour mixture and mix on low speed just until incorporated. Dump the dough out onto the counter (the dough will be soft. Flour the surface and your hands as needed. Knead it a few times until the dough comes together into a single, solid ball. Shape it into a long shape, about 12 inches long.
Place it on a sheet of parchment paper or plastic, wrap it tightly and twist the ends to seal. Chill it in the refrigerator for at least an hour or up to 72 hours. (I've found the best way to keep the dough from flattening out on the bottom is to pop it into an empty cardboard paper towel roll.)
Once the dough is chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Sprinkle sanding sugar on a clean surface or a rimming baking sheet. Unwrap the dough and roll the dough in the sugar until it is well coated. (Roll while pressing the dough down so the sugar sticks to the surface.)
Use a sharp knife to cut dough into slices about ¾-inch thick. Place the cookies on a parchment-lined baking sheet about an inch apart.
Bake for 10 to 12 minutes or until the edge is JUST turning golden brown. Let the cookies cool completely on the baking sheets.

Video

Notes

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Sanding sugar gives a nice crunch to the edge but it's totally optional. You can skip or use regular granulated sugar as a replacement.
For a crisper cookie leave the baking sheet in the oven, turned off and the door cracked slightly open after baking. This will help dehydrate the cookies further to that butter cookie out of the tin crunch.
This recipe can be used for cut out cookies. Just form the dough into a disk, wrap and chill then roll out to 1/4 inch, cut and bake.
Use a good vanilla for this recipe. It's one of the stand out flavors here so you don't want to use the artificial stuff.

Nutrition

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