Ingredients
- Unsalted Butter, softened: 1 cup (2 sticks or 227g)
- Granulated Sugar: 3/4 cup (150g)
- Large Egg: 1
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 cups (250g)
- Pinch of Salt: 1/4 teaspoon
- Milk or Egg Wash (optional): 1-2 tablespoons
Instructions
- Step 1: In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Step 2: Beat in the egg and vanilla extract until well combined.
- Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Step 4: Transfer the dough to a piping bag fitted with a large star tip. Alternatively, you can roll the dough out on a lightly floured surface and use cookie cutters.
- Step 5: Pipe or cut out the cookies onto ungreased baking sheets, leaving about 1 inch between each cookie. If desired, brush the tops of the cookies with milk or egg wash for a golden shine.
- Step 6: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For longer storage, keep cooled cookies in an airtight container at room temperature for up to a week, or freeze for up to 2 months.
- To gently warm cookies and restore their crispness, bake them in a 300°F (150°C) oven for 3-5 minutes.
- Serve these classic butter cookies with a cup of tea or coffee for a delightful afternoon treat.
- Chef's tip: Ensure your butter is properly softened but still cool to the touch for the best creamy texture in your dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American