Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Butter Cookies Recipe & Video

Printer Friendly Page

Pin It

When you want a buttery sweet cookie, with wonderfully crisp edges, try these Butter Cookies. They are very nice with a hot cup of tea or to serve alongside a bowl of sorbet or fruit salad. I think the best way to describe them is to say they are like a sugar cookie only not as sweet. You can form the batter into a log shape so you can slice and bake the cookies on demand, or you can chill the dough and roll it out to make cut-out cookies. Before baking you can sprinkle the cookies with sparkling sugar or chopped nuts. Another option is frost the baked cookies with confectioners frosting or to dip the ends in melted chocolate. Sometimes I even like to take two cookies and sandwich them together with jam, lemon curd, or a chocolate ganache filling. So as you can see this is a versatile cookie that would be perfect for the Christmas season.

So as I mentioned above, once the Butter Cookie batter is made, I like to divide it in half and each half is formed into a round or square log. Cover each with plastic wrap and then place the logs in the refrigerator to chill until firm (several hours but preferably overnight). Or the unbaked logs can be frozen for a couple of months. When you are ready to bake the cookies, slice into 1/8 - 1/4 inch (.3-.5 mm) thick cookies. The thinner you slice the cookies, the more crisp they will be. If you like you can brush the tops of the unbaked cookies with an egg wash and then sprinkle with chopped nuts or sparkling sugar. Bake the cookies until the edges are golden brown. The longer you bake the cookies the more crisp they will be. You can frost the baked cookies with a confectioners frosting (recipe included) or dip half the cookie in melted chocolate.

Butter is the focus in these cookies and there are many high quality foreign and domestic brands to choose from. European-style butters have a higher percentage of butterfat (86%) than American-style butters. American-style butters have about 80 percent butterfat, 18 percent water, and 2 percent milk. They are graded by letter code, and sometimes a numerical number, according to flavor, color, texture, aroma and body. Butter with a AA (93 score) makes a nice tasting cookie and I like to use unsalted rather than salted butter. Unsalted butter does not contains salt so its pure sweet buttery flavor shines through. Salted butter contains salt which can overpower the sweet flavor of the butter and can also mask odors. Also, the amount of salt added to salted butter can vary from manufacturer to manufacturer. So if you use salted butter in this recipe, omit the salt in the recipe.

Related Recipes You May Like

Shortbread Cookies

Melting Moments

Mexican Wedding Cake

Thumbprint Cookies

Chocolate Shortbreads

Butterball Cookies

Butter Cookies: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.  Beat in the egg, zest, and vanilla extract. 

In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Divide the dough in half and shape each half into a log (round or square) that is about 1 1/2 inches (4 cm) in diameter. Wrap each log in plastic wrap and place in the refrigerator until firm (at least two hours or preferably overnight). (Can freeze the unbaked logs for up to two months.) Once the log is firm, with a sharp knife, slice cookies about 1/8 - 1/4 inch (.3-.5 mm) thick.

Preheat oven to 350 degrees F (177 degrees C). Place oven rack in the center of the oven. Line a baking sheet with parchment paper. 

Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. If you like, make an egg wash by beating one egg white with 1 teaspoon water. Brush cookies with the egg wash and sprinkle with chopped nuts or colored sugar. Bake the cookies for about 10-15 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool. Unfrosted, these cookies can be stored several weeks at room temperature.

Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter and shortening until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat until frosting is of spreading consistency. Add more milk or sugar, if needed. Can tint portions of frosting with desired food color.

Makes about 40-48 cookies.

View comments on this recipe on YouTube

References:

Green, Aliza. Starting with Ingredients Baking. Running Press Book Publishers. Philadelphia. 2008.

Waters, Alice. The Art of Simple Food. Clarkson Potter/Publishers. New York: 2007.

Butter Cookies:

1 cup (226 grams) unsalted butter, room temperature

2/3 cup (135 grams) granulated white sugar

1 large egg

1 teaspoon lemon or orange zest (outer skin) (optional)

1 teaspoon pure vanilla extract

2 1/4 cups (295 grams) all purpose flour

1/4 teaspoon salt

Confectioners Frosting: (optional)

1/4 cup (57 grams) unsalted butter, room temperature

1/4 cup (57 grams) shortening

1/2 teaspoon pure vanilla extract

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 - 2 tablespoons milk

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC