A classic, versatile recipe for tender butter cookies. Made with cake flour for a delicate, fine crumb, this dough is perfect for creating pressed, rolled, or drop cookies.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter, softened |
| 2/3 Cup | Sugar |
| 1 | Egg |
| 1 tsp | Vanilla |
| 2 1/4 Cups | Cake Flour |
| 1/2 tsp | Baking Powder |
| 1/8 tsp | Salt |
Instructions
- In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
- Add the egg and vanilla and mix well.
- In a separate bowl, sift together the cake flour, baking powder, and 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.
- Preheat the oven to 375°F.
- Shape the dough as desired. This dough works well in a cookie press, or it can be rolled out on a floured surface and cut with cookie cutters.
- Place the shaped cookies 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.
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