Butter Cookies Recipe

Homemade butter cookies require only seven ingredients. Bake-worthy cookies are chocolate-dipped and sprinkled! 

– 1 cup unsalted butter softened (2 sticks; 230 grams) – ⅔ cup granulated sugar (135 grams) – 2 large egg yolks at room temperature – 1 tablespoon whole milk (15 ml) – 1 teaspoon pure vanilla extract – ¼ teaspoon salt – 2 ¼ cups all-purpose flour spooned & leveled (280 grams)

Ingredient

Direction

To bake cookies, beat butter on low speed in a stand mixer with the paddle attachment or in a big mixing basin with a handheld mixer. Blend granulated sugar on medium speed for 1–2 minutes.

1

Scrape the bowl as you add egg yolks, milk, vanilla extract, and salt. Add flour. The crumbly mixture will bind when stirred.

2

Fill a large piping bag (Ateco 827) with half the dough. Pipe 1.5–2-inch rounds of dough onto ungreased baking sheets (use parchment paper or a silicone baking mat; leave 2 inches between each).

3

 I pipe 1.75-inch circles. If dough is too thick to pipe, warm it in the bag. After using all the cookie dough, refill the piping bag and pipe circles.

4

Preheat the oven to 350°F (180°C). Piped cookies should chill for 30 minutes in prepared baking pans while the oven heats up. Bake cookies 12–16 minutes until firm and lightly browned.

5

 If you piped dough directly on baking trays, slip a thin spatula under the cookies after baking to prevent sticking. Cool baking sheets completely.

6

Also See: 

Lemon Blueberry Bread Recipe 

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