Description
Classic buttery cookies with a crisp edge and tender center, perfect for any occasion. These butter cookies are simple to make, rolled in coarse sugar for a delightful crunch and baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 cups all purpose flour
Coating
- 1/4 cup coarse sugar or sprinkles for rolling
Instructions
- Mix Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together for 2 minutes until light and fluffy.
- Add Wet Ingredients and Leavening: Add in the egg yolk, vanilla extract, kosher salt, and baking powder. Mix until fully combined and smooth, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
- Incorporate Flour: Turn the mixer to low speed and gradually add the all-purpose flour until just incorporated, taking care not to overmix to maintain tender cookie texture.
- Shape Dough Logs: Divide the dough into two equal halves. Roll each half into a log shape about 1 1/2 inches thick.
- Coat with Sugar: Sprinkle the coarse sugar on a clean countertop and roll each dough log in the sugar to coat evenly for added texture and sweetness.
- Chill the Dough: Wrap each sugar-coated log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to firm up the dough for easier slicing and enhanced flavor development.
- Prepare for Baking: When ready, preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper and set aside.
- Slice and Arrange Cookies: Remove the dough logs from the refrigerator. Unwrap and slice each into 1/4-inch thick rounds. Place the slices onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 15 to 18 minutes, or until the edges turn a golden brown color, signaling they are crisp and cooked through.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 3 minutes on the sheet before transferring them to a wire rack to cool completely, ensuring they firm up and maintain their texture.
Notes
- Store cookies airtight at room temperature for up to 7 days to maintain freshness.
- For a festive touch, use colored sprinkles instead of coarse sugar for rolling the dough logs.
- Ensure butter is at room temperature for easier mixing and a better dough consistency.
- Do not overmix the dough once flour is added to keep cookies tender.
- Slicing the logs at 1/4 inch thickness helps achieve the perfect cookie size and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
