Butter Cookies

Name: Butter Cookies
Total time: 72 min
Ingredients: 1 cup unsalted butter, room temperature; 0.5 cup granulated sugar; 0.5 tsp salt; 2 egg yolks; 2 tsp vanilla; 2 cups flour; granulated or sanding sugar

1h 12m

Serves 1

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Butter Cookies

facebook.com

1h 12m

Serves 1

Directions

1Add 1 cup of room temperature unsalted butter to the bowl of your stand mixer.
2Add 1/2 a cup of granulated sugar and 1/2 a teaspoon of salt to the butter.
3Mix on medium speed until the mixture is nice and fluffy, about 3 minutes.
4Separate two eggs, keeping only the yolks.
5Add the two egg yolks and 2 teaspoons of vanilla to the fluffy butter mixture.
6Scrape down the bowl.
7Add 2 cups of flour to the mixture.
8Mix until the dough is just combined or almost combined, scraping the bowl down with a spatula.
9Transfer the dough onto plastic wrap or parchment paper.
10Lightly flour your hands and shape the dough into a log.
11Wrap the dough completely in plastic wrap and roll it to form a uniform log, aiming for small coin shapes.
12Place the dough log into an empty paper towel roll that has been cut down the middle to help it hold its round shape.
13Chill the dough in the refrigerator for at least an hour.
14Once chilled, if the dough is a bit oval-shaped, roll it in the plastic to reshape.
15Grab some granulated or sanding sugar.
16Unroll the log of dough.
17Roll the dough log completely in the sanding sugar until covered.
18Place the sugar-coated dough log onto a cutting board.
19Slice the dough into coins, aiming for about 1/2 an inch thick, ensuring uniform size.
20If any cookies have cracks, gently mush them back together.
21Place the sliced cookies onto a baking sheet, about 1.5 to 2 inches apart.
22Bake at 350°F (175°C) for 10 to 12 minutes, until they start to take on some golden color.
23Remove from the oven and enjoy.

Ingredients

1 cup unsalted butter, room temperature
0.5 cup granulated sugar
0.5 tsp salt
2 egg yolks
2 tsp vanilla
2 cups flour
granulated or sanding sugar

Equipment

stand mixerplastic wrapparchment paperempty paper towel rollrefrigeratorfreezercutting boardbaking sheet

Tips

You can make the dough 1 to 2 days in advance and store it in the fridge.
The dough can be frozen for up to 2 months if well wrapped in its cardboard tube.
Use sanding sugar for a more sparkly and crunchy finish.
Ensure cookies are uniformly sized for even baking.
If the center cracks when slicing, gently mush them back together.
Butter cookies last 3 to 5 days at room temperature, 2 weeks in the fridge, or 2 months if frozen.

Butter Cookies

1h 12m

Serves 1

facebook.com

Butter Cookies

facebook.com

1h 12m

Serves 1

Directions

1Add 1 cup of room temperature unsalted butter to the bowl of your stand mixer.
2Add 1/2 a cup of granulated sugar and 1/2 a teaspoon of salt to the butter.
3Mix on medium speed until the mixture is nice and fluffy, about 3 minutes.
4Separate two eggs, keeping only the yolks.
5Add the two egg yolks and 2 teaspoons of vanilla to the fluffy butter mixture.
6Scrape down the bowl.
7Add 2 cups of flour to the mixture.
8Mix until the dough is just combined or almost combined, scraping the bowl down with a spatula.
9Transfer the dough onto plastic wrap or parchment paper.
10Lightly flour your hands and shape the dough into a log.
11Wrap the dough completely in plastic wrap and roll it to form a uniform log, aiming for small coin shapes.
12Place the dough log into an empty paper towel roll that has been cut down the middle to help it hold its round shape.
13Chill the dough in the refrigerator for at least an hour.
14Once chilled, if the dough is a bit oval-shaped, roll it in the plastic to reshape.
15Grab some granulated or sanding sugar.
16Unroll the log of dough.
17Roll the dough log completely in the sanding sugar until covered.
18Place the sugar-coated dough log onto a cutting board.
19Slice the dough into coins, aiming for about 1/2 an inch thick, ensuring uniform size.
20If any cookies have cracks, gently mush them back together.
21Place the sliced cookies onto a baking sheet, about 1.5 to 2 inches apart.
22Bake at 350°F (175°C) for 10 to 12 minutes, until they start to take on some golden color.
23Remove from the oven and enjoy.

Ingredients

1 cup unsalted butter, room temperature
0.5 cup granulated sugar
0.5 tsp salt
2 egg yolks
2 tsp vanilla
2 cups flour
granulated or sanding sugar

Equipment

stand mixerplastic wrapparchment paperempty paper towel rollrefrigeratorfreezercutting boardbaking sheet

Tips

You can make the dough 1 to 2 days in advance and store it in the fridge.
The dough can be frozen for up to 2 months if well wrapped in its cardboard tube.
Use sanding sugar for a more sparkly and crunchy finish.
Ensure cookies are uniformly sized for even baking.
If the center cracks when slicing, gently mush them back together.
Butter cookies last 3 to 5 days at room temperature, 2 weeks in the fridge, or 2 months if frozen.