Here’s a classic Butter Cookies recipe — crisp on the edges, tender in the center, and melt-in-your-mouth buttery goodness. Perfect with tea, coffee, or just on their own! 🍪✨
🧾 Ingredients
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1 cup (225 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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1 large egg
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1 tsp vanilla extract
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2 ¼ cups (280 g) all-purpose flour
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¼ tsp salt
Optional for decoration:
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Sprinkles, colored sugar, or melted chocolate for dipping
👩🍳 Instructions
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Preheat oven:
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Set to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter and sugar:
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In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
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Add egg and vanilla:
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Beat in the egg and vanilla extract until smooth.
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Incorporate dry ingredients:
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In a separate bowl, whisk flour and salt.
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Gradually mix into the butter mixture until a soft dough forms.
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Shape the cookies:
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Option 1: Roll dough into 1-inch balls, place on baking sheet 2 inches apart, and flatten slightly with the bottom of a glass or your hand.
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Option 2: Use a cookie press or pipe the dough for decorative shapes.
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Bake:
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Bake 10–12 minutes, until edges are lightly golden.
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Let cool on the baking sheet 5 minutes, then transfer to a wire rack.
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Optional decoration:
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Decorate with sprinkles before baking, or dip/c drizzle cooled cookies in chocolate.
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🌟 Tips
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Soft butter is key — too hard, and the dough won’t cream properly; too melted, and cookies spread too much.
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For extra crisp edges, bake 1–2 minutes longer; for softer cookies, take them out a bit earlier.
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Butter cookies keep well in an airtight container at room temperature for 5–7 days.
Would you like me to give a rolled and cut version (like traditional Danish butter cookies) or a simple drop-cookie version next?
