Melt-in-Your-Mouth Butter Cookies Recipe – Ready in Just 5 Minutes!
This recipe is perfect for quick, buttery cookies that practically melt on your tongue. With simple ingredients and easy steps, you can whip up a batch of these delightful treats in no time.
Ingredients
- 450 g (3 ½ cups) all-purpose flour
- 3 egg yolks
- 200 g (1 cup) butter (softened)
- 100 g (½ cup) sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 tsp baking powder
- Pinch of salt
Instructions
- Prepare the Dough
- In a large bowl, cream the softened butter, sugar, and vanilla sugar (or extract) until light and fluffy.
- Add the egg yolks and mix until well incorporated.
- Combine Dry Ingredients
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture. Knead until a smooth dough forms.
- Shape the Cookies
- Roll the dough into small balls and place them on a baking tray lined with parchment paper.
- Slightly flatten each ball with your hand or a fork for decoration.
- Bake the Cookies
- Preheat the oven to 180°C (350°F).
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
- Cool and Enjoy
- Remove the cookies from the oven and let them cool on a wire rack.
- Serve and enjoy these melt-in-your-mouth treats!
Storage Tips
Store the cookies in an airtight container to keep them fresh for several days. They’re perfect with tea, coffee, or as an anytime snack!
FAQs About Melt-in-Your-Mouth Butter Cookies
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter. If you do, reduce or omit the pinch of salt in the recipe to avoid making the cookies too salty.
2. Can I substitute vanilla sugar with vanilla extract?
Absolutely! Use 1 teaspoon of vanilla extract as a substitute for the packet of vanilla sugar.
3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix. Make sure the mix contains xanthan gum or similar binding agents for the best texture.
4. Can I add other flavors or toppings?
Definitely! Here are some ideas:
- Mix in lemon or orange zest for a citrus flavor.
- Add a dollop of jam in the center before baking for thumbprint cookies.
- Sprinkle powdered sugar or drizzle melted chocolate over the cookies after they cool.
5. Can I make the dough in advance?
Yes, the dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it soften slightly at room temperature before shaping and baking.
6. How do I know when the cookies are done?
The cookies are ready when the edges are lightly golden but the centers are still soft. They will firm up as they cool.
7. Can I freeze the cookies?
Yes, these cookies freeze well:
- Baked Cookies: Let them cool completely, then freeze in an airtight container for up to 2 months.
- Unbaked Dough: Shape into balls, freeze on a baking sheet until solid, then store in a freezer-safe bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the baking time.
8. Why are my cookies too dry or crumbly?
This could happen if too much flour is added. Always measure flour accurately, preferably by weight. Overmixing the dough can also lead to a tougher texture.
9. Can I double or halve the recipe?
Yes, this recipe is easy to scale up or down based on your needs. Adjust the ingredient quantities proportionally and keep an eye on the baking time.
10. How should I store the cookies?
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, consider freezing them.
These FAQs should cover everything you need to know for perfect cookies every time! Enjoy your baking adventure! 🍪
Enjoy baking and sharing these delicious, delicate cookies! 🍪