Classic Butter Cookies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic butter cookie recipe using cake flour for an extra tender, melt-in-your-mouth texture. This versatile dough is perfect for a cookie press or as a roll-out cookie.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 30 mins | 3–4 dozen cookies |
🔪 Key Equipment
- electric mixer
- large bowl
- sifter
- baking sheets
- wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup (2 sticks) | Butter | softened |
| 2/3 Cup | Sugar | granulated |
| 1 | Egg | large |
| 1 tsp | Vanilla | extract |
| 2 1/4 Cups | Cake Flour | sifted |
| 1/2 tsp | Baking Powder | None |
| 1/8 tsp | Salt | None |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream together the 1 Cup (2 sticks) butter and 2/3 Cup sugar with an electric mixer until light and fluffy.
- Add the 1 egg and 1 tsp vanilla and mix well.
- In a separate bowl, sift together the 2 1/4 Cups cake flour, 1/2 tsp baking powder, and 1/8 tsp salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
Step 2: Bake
- Preheat the oven to 375°F.
- Shape the dough as desired using a cookie press or by rolling and cutting, then place on ungreased baking sheets.
- Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 2 days before baking, or frozen for up to 1 month.
Original Recipe Scan
