The Best Butter Cookies Recipe

This Best Butter Cookies Recipe delivers exactly what its name promises: a melt-in-your-mouth classic with a rich, buttery crumb and a sparkling sugar edge. Whether you choose to slice them into elegant rounds or scoop them for a rustic finish, the addition of coarse turbinado sugar provides a delightful crunch that contrasts perfectly with the tender, vanilla-scented center. It is a timeless dough that requires minimal ingredients but yields bakery-quality results.

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The Best Butter Cookies Ingredients

• 2 cups All-Purpose Flour: The structural base. It is crucial to spoon and level your flour; scooping directly creates a dense, dry cookie.
• ½ teaspoon Baking Powder: Provides just enough lift to make the cookies tender without making them cakey.
• ½ teaspoon Kosher Salt: Balances the sweetness and enhances the rich butter flavor.
• 2 sticks (16 tablespoons) Unsalted Butter: At room temperature. This is the primary flavor driver, so use a high-quality brand. It must be soft enough to beat into a fluffy consistency.
• ¾ cup Granulated Sugar: Sweetens the dough and aids in aeration during the creaming process.
• 1 Large Egg Yolk: Using only the yolk (rather than the whole egg) adds richness and fat without the extra water from the white, resulting in a fudgier, tender bite.
• 1 teaspoon Pure Vanilla Extract: Use real vanilla for the best aromatic profile.
• ¼ cup Turbinado Sugar: Also known as raw sugar. These large, coarse crystals do not melt in the oven, providing a crunchy, sparkling rim.

How To Make The Best Butter Cookies

1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure they are evenly distributed. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the softened butter and granulated sugar. Beat on high speed for a full 2 minutes. Stop halfway to scrape down the sides. The mixture should look pale, creamy, and very fluffy.
3. Add Wet Ingredients: Add the egg yolk and vanilla extract. Beat on medium speed until well combined.
4. Combine: Add half of the flour mixture and beat on low speed just until combined. Scrape the bowl, then add the remaining flour. Beat on low only until the flour disappears. Do not overmix.
5. Chill: You have two options here. For drop cookies, simply refrigerate the dough in the bowl for 1 hour. For slice-and-bake, shape the dough into a 1-inch thick log, wrap in plastic, and refrigerate for 1 hour.
6. Preheat and Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the turbinado sugar in a small bowl.
7. Shape and Coat:
   • For Drop Cookies: Scoop the dough with a 1-tablespoon scoop. Dip the top of each ball into the turbinado sugar and place sugar-side up on the baking sheet.
   • For Slice-and-Bake: Slice the log into 1/2-inch thick rounds. Press the tops into the sugar and place on the sheet.
8. Bake: Bake for about 15 minutes. The cookies are done when they appear slightly puffed and are lightly golden brown on the bottom edges.

Recipe Tips

• The “Spoon and Level” Method: As noted, scooping flour packs it down, adding up to 20% more flour than needed. Fluff the flour in the bag, spoon it into the cup, and level it off with a knife for accuracy.
• Room Temperature Butter: The butter should hold a thumbprint but not be greasy or melting. If it’s too warm, the cookies will spread into puddles; too cold, and it won’t aerate properly.
• Flavor Variations: This is a “master dough.” You can easily zest a lemon into the sugar or add a teaspoon of almond extract for a different flavor profile without changing the chemistry.
• Don’t Overbake: These cookies should remain pale on top. If they turn brown all over, they will lose that delicate, melting texture.

What To Serve With Butter Cookies

• Earl Grey Tea: The citrus notes in the tea cut through the rich butter.
• Hot Chocolate: A classic dipping companion.
• Fruit Sorbet: Serve alongside a scoop of raspberry or lemon sorbet for a textural contrast.
• Espresso: The simplicity of the cookie stands up well to strong coffee.

How To Store Butter Cookies

• Room Temperature: Store in an airtight container or cookie jar for up to 1 week.
• Freezing Dough: You can freeze the shaped log or scooped balls for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the baking time.
• Freezing Baked Cookies: Baked cookies can be frozen in airtight bags for up to 2 months.

Butter Cookies Nutrition Facts

• Calories: ~110 kcal
• Fat: 7g
• Carbohydrates: 11g
• Protein: 1g
• Nutrition information is estimated per cookie based on a yield of 24 cookies.

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