Butter cookies are the best. I always end up coming back to this simple and tasty recipe. There’s nothing better than a butter cookie with a cup of coffee. With their wonderful texture and rich buttery flavor, it’s hard to eat just one or two! Luckily this recipe makes a lot so you don’t have to ration them.
These cookies are just perfect, so easy and delicious. So, who’s making the coffee?
Makes 60-70 cookies
200 grams cold butter
180 grams sugar (1 cup minus 1 Tbsp)
40 grams icing sugar (1/2 cup minus 2 Tbsp)
2 tsp vanilla sugar
1 egg yolk
320 grams flour (2 cups + 4 Tbsp)
1. Cut the butter into small cubes and place in a mixer. Add the flour and the other ingredients.
2. Mix until you get a coarse crumb consistency. Stop the mixer and collect into a ball.
3. Refrigerate for an hour.
4. Preheat an oven to 180°C.
5. Line a baking tray with parchment paper. Cut the dough in two and roll each one out. Use cookie cutters to cut into shapes and place them on the baking tray. Repeat with the other half of the dough.
6. Bake for 10 minutes or until the edges are golden.
Good to know…
You should read this before you start. The cookies come out soft from the oven and harden while they cool. Don’t let them bake too long to the point where they come out hard. The cookies keep in a closed container for 4-5 days.
Freezer-friendly. You can make the dough and refrigerate for 24 hours. You should remove from the fridge around half an hour before baking so the dough is softer and easier to work with. You can also make the cookies and keep them in the fridge for a few hours until you want to bake them.
To make chocolate cookies, swap one Tbsp of flour with one Tbsp of chocolate drink mix powder and one tsp of cocoa powder.
If you want to make these non-dairy, use butter flavored margarine. Oil doesn’t work well here.