Simplified Recipe: Classic Butter Cookies
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract (optional)
- 1 3/4 cups (220g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
Instructions
1. Make the Dough
- In a large bowl, cream the butter and powdered sugar until light and fluffy. Add vanilla extract if desired.
- In another bowl, mix flour, cornstarch, and salt. Gradually add this to the butter mixture, stirring until a soft dough forms.
2. Shape the Dough
- Divide the dough into two portions. Roll each into a log about 2 inches thick.
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour to make slicing easier and prevent spreading during baking.
3. Bake the Cookies
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
4. Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve with tea or coffee for a delightful treat!
Optional Tips
- Dust cooled cookies with powdered sugar for a sweet finish.
- Dip one side of the cookies in melted chocolate for added flavor.
FAQs for Classic Butter Cookies
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.
2. Do I have to chill the dough?
Yes, chilling the dough is important. It makes slicing easier and helps the cookies hold their shape during baking.
3. Can I add other flavors to the cookies?
Absolutely! You can mix in lemon zest, almond extract, or a pinch of cinnamon to customize the flavor.
4. Can I use a cookie cutter instead of shaping logs?
Yes! Roll out the dough to about 1/4-inch thickness after chilling, and use your favorite cookie cutters for fun shapes.
5. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months.
6. Can I freeze the dough?
Yes, you can freeze the dough for up to 2 months. Wrap it tightly in plastic wrap and store it in a freezer bag. Thaw in the refrigerator before slicing and baking.
7. Why are my cookies spreading too much?
This could happen if the dough wasn’t chilled long enough. Be sure to chill it for at least 1 hour, or longer if needed.
8. How can I tell when the cookies are done?
The cookies are ready when the edges are lightly golden. Be careful not to overbake, as they can lose their soft texture.
9. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly but should still be delicious.
10. Can I decorate these cookies?
Absolutely! Once cooled, you can drizzle them with melted chocolate, add sprinkles, or even use royal icing for a festive touch.