BEST Butter Cookies EVER

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Hello everyone! I’ve had a lot of great comments about the butter cookies that I’ve been making so I decided to uploaded it here (mostly for my own reference HAHA). I took this recipe from food.com (click to go straight to recipe or continue to read through this post)! I didn’t follow the whole recipe but it still tastes AMAZING! I have made at least 6 batches of these already so I kind of change it a little here and there.

Prep Time: 15-20mins
Cook Time: 20 mins (per tray of cookies)
Temperature: 160°C

Ingredients: (Makes 25-30 cookies depending on the size)

  1. 225g Butter
  2. ¾ cups of Sugar
  3. ¼ teaspoon of Salt
  4. 1½ teaspoon of Vanilla Extract
  5. 1 Egg Yolk
  6. 2 cups of plain flour (or wholemeal)

Directions:

  1. Beat Butter, Sugar, Salt and Vanilla Extract together until you get a smooth and creamy consistency.
  2. Add in the egg yolk and beat together.
  3. Slowly add in the flour and you’ll find that after a while you can’t beat it properly. That is when you take it out of the bowl, lightly flour your work space and knead it a little until it all comes together.
  4. Roll your dough out until it is 0.5cm (+/-) thick and use cookie cutters and cut the shapes out.
  5. Line your baking tray with baking paper and place your cookies about 0.5cm apart (don’t worry they won’t spread/expand by a lot)
  6. Bake at 160ºC for 16-20 mins or until lightly browned

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What happens when your butter isn’t soft enough

 

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Put your butter in the heated oven until it is soft enough to work with
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This is the consistency you should get after the first step (Butter, sugar, salt and vanilla essence)
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This is when you should start kneading the dough together on a lightly floured surface
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Each cookie is about 0.5cm thick

 

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use a stick to get the extra edges out

 

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Design your cookie! PS: the cookie is not this light when it comes out! It’s just the lighting.

Tips:

  • Switch on your oven at the very beginning, cut your butter up into little cubes and put them in the oven until it is about 60-70% melted.
    Note: If it becomes too melted, put the bowl containing the melted butter in a deep pan containing ice & water. This will cool the butter down and thickens it up while letting it still be soft enough to work with easily.
  • Instead of cutting the cookie shape on the lightly floured surface, I simply did it on the baking sheet and then pulled out the extra doughs. It helped prevent my cookie shapes from breaking.
  • Add more butter/flour (about 50g) depending on the type of cookie you like. For me I preferred mine with a more buttery texture so I add more butter (also because a big slab of butter is 500g & I do not own a food scale☹).
  • I stuck chocolate chip cookies to the cookies before I baked them because I love love love chocolate and I usually think regular cookie icings are too sweet for me. Plus, you can use these chocolate chip cookies to create designs like I did.
  • If you like chocolate as much as I do, you can just melt regular chocolate and use part cocktail sticks to draw your designs on the cookies after they finish baking and have cooled properly.
  • If you are using a small toaster/oven to bake these cookies, bake them at the same temperature (ºC) but for 10-12mins instead.
  • Do not make the cookie too thin!! I tried that thinking it will make it crunchier but no, it does not work. It just breaks easily and it actually reduces the crunchiness of the cookie.

Hope you enjoy using this recipe as much as I did!! Credits to the chef who created this recipe 😊

With Love,
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