Basic Butter Cookies: A Deliciously Simple Treat

Name: Basic Butter Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter (room temperature); ¾ cup granulated sugar; ¼ teaspoon salt; 1 tablespoon pure vanilla extract; 1 large egg yolk (room temperature); 2 ¼ cups all-purpose flour; 2 tablespoons turbinado sugar (for sprinkling)

There’s something incredibly comforting about the aroma of freshly baked cookies wafting through your home. Basic butter cookies are the epitome of that warm, nostalgic feeling. With their golden, crispy edges and melt-in-your-mouth buttery centers, these cookies are perfect for any occasion. Whether you are enjoying a quiet afternoon with tea or celebrating a special event with friends, these delightful cookies never fail to impress. Plus, they can be easily dressed up with colorful sugar sprinkles or enjoyed simply as they are. With just a few basic ingredients, you can create a batch that will leave everyone begging for more.

Ingredients

1 cup unsalted butter (room temperature): Provides the rich, creamy base for the cookies while ensuring they are tender.
¾ cup granulated sugar: Adds sweetness and helps achieve that perfect crispiness.
¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
1 tablespoon pure vanilla extract: Infuses the cookies with warmth and depth of flavor.
1 large egg yolk (room temperature): Contributes to the rich texture and helps bind the ingredients together.
2 ¼ cups all-purpose flour: The main structure of the cookies, offering the ideal balance between tenderness and strength.
2 tablespoons turbinado sugar: Used for sprinkling on top, providing a delightful crunch and sweetness.

Step-by-Step Instructions

In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture is creamy and well combined.
Mix in the salt and pure vanilla extract, then add the egg yolk. Be sure to pause and scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Gradually add the all-purpose flour to the mixture, mixing just until incorporated to avoid over-mixing.
Divide the dough into two equal halves and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 to 2 hours, or until the dough is firm.
Preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper.
Between two pieces of parchment paper, roll one piece of dough to a thickness of 1/8 inch. Use floured 2 to 3-inch cookie cutters to cut as many cookies as possible. Any leftover trimmings can be wrapped and refrigerated.
Place the cookies 1 inch apart on the prepared baking sheets. Sprinkle the top of each cookie with turbinado sugar or colored sugar for extra sweetness and delightful decoration.
Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies begin to turn golden.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a cooling rack to cool completely.

Recipe Details

Prep Time: 20 minutes (plus chilling time)
Cook Time: 10-12 minutes
Total Time: 1 hour 40 minutes (including chilling)
Servings: Approximately 24 cookies
Calories: Approximately 90 calories per cookie

Tips, Storage & Variations

Tips: Be sure to use room temperature butter for a perfectly blended dough. Rolling the dough between parchment paper makes cutting out shapes much easier and keeps the dough from sticking.
Storage: Store cookies in an airtight container at room temperature for up to one week.
Freezing: Freeze unbaked cookie dough disks for up to three months. Just slice and bake directly from the freezer, adding a minute or two to the baking time.
Variations: For an added twist, try incorporating lemon zest for a citrus flavor or mix in chocolate chips for a delicious chocolatey cookie.

FAQ Section

1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to a pinch since salted butter is already seasoned.

2. What if I don’t have turbinado sugar?
You can substitute with granulated sugar or colorful sprinkles for decoration.

3. How do I know when the cookies are done baking?
Look for lightly golden edges; the centers may appear soft but will firm up as they cool.

4. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours or freeze it for future baking.

5. How thick should I roll out the dough?
Aim for 1/8 inch thick for the best cookie texture.

6. Is it necessary to chill the dough?
Yes, chilling helps the cookies maintain their shape while baking and enhances the flavor.

Conclusion

Baking these Basic Butter Cookies is a wonderful way to bring warmth and joy into your home. With their simple ingredients and quick preparation, this recipe will definitely become a favorite tradition. So why not gather your loved ones and bake a delicious batch together? We would love to hear your thoughts and see how your cookies turn out. Happy baking!

Basic Butter Cookies

Print Recipe

A deliciously simple treat, these basic butter cookies offer golden, crispy edges and melt-in-your-mouth buttery centers, perfect for any occasion.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 100 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter (room temperature)
¾ cup granulated sugar
¼ teaspoon salt
1 tablespoon pure vanilla extract
1 large egg yolk (room temperature)
2 ¼ cups all-purpose flour
2 tablespoons turbinado sugar (for sprinkling)

Instructions

In a large mixing bowl, beat the room temperature butter and granulated sugar together until creamy.
Mix in the salt and pure vanilla extract, then add the egg yolk, scraping down the sides of the bowl as needed.
Gradually add the all-purpose flour, mixing just until incorporated.
Divide the dough into two halves, shape into disks, wrap in plastic, and refrigerate for 1 to 2 hours.
Preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper.
Roll one piece of dough between parchment paper to 1/8 inch thickness and cut out cookies with cookie cutters.
Place cookies 1 inch apart on the baking sheets and sprinkle with turbinado sugar.
Bake for 10 to 12 minutes, or until the edges are golden.
Let cool on baking sheets for 5 minutes before transferring to a cooling rack.