Basic Butter Cookie Recipe

Introduction

These basic butter cookies are crisp, buttery, and delightfully simple to make. With a subtle hint of vanilla and almond, they’re perfect for teatime or any occasion that calls for a classic treat.

Ingredients

• 1 stick (115g) unsalted butter, small cubed
• 1/2 cup (115g) caster sugar
• 1 medium egg (50g), beaten
• 2 cups (250g) cake flour
• 1/2 cup (60g) almond flour
• 1/2 teaspoon ground vanilla
• A pinch of salt

Instructions

1. Step 1: Using a food processor, combine all ingredients and pulse until the mixture forms a crumbly texture.
2. Step 2: Transfer the dough onto a sheet of cling wrap and shape it into a long cylinder about 1.5 inches (4cm) in diameter.
3. Step 3: Wrap the dough tightly in cling wrap, then roll it with a bamboo sushi mat for an even texture. Refrigerate the dough for at least 1 hour.
4. Step 4: Preheat your oven to 374°F (190°C).
5. Step 5: Remove the dough from the fridge, unwrap, and roll it in granulated sugar.
6. Step 6: Slice the dough into 0.2 inch (5mm) thick cookies.
7. Step 7: Place the slices on an oven tray lined with a silicone mat, positioning them with some space in between.
8. Step 8: Bake on the middle rack at 356°F (180°C) for about 18 minutes, until lightly golden.
9. Step 9: Let the cookies cool completely on a wire rack before serving.
10. Alternate Method with Stand Mixer: Soften butter at room temperature in a mixing bowl. Beat in sugar with a whisk attachment. Add egg gradually, mixing well each time. Sift and add flours, then mix with a beater attachment until a dough forms. Proceed with steps 2 to 9 as above.

Tips & Variations

• For a richer flavor, use browned butter instead of regular softened butter.
• Substitute almond flour with finely ground hazelnuts for a different nutty taste.
• If you prefer a softer cookie, reduce the baking time by a couple of minutes.
• Adding a teaspoon of lemon zest can brighten the flavor and add a fresh twist.

Storage

Store cooled butter cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in a low oven for a few minutes to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a food processor or stand mixer?

Yes, you can; simply use a pastry cutter or two knives to cut the butter into the dry ingredients until crumbly, then mix in the egg by hand until combined.

Why is the dough wrapped into a cylinder shape?

Shaping the dough into a cylinder makes it easier to chill and slice evenly, helping ensure uniform cookie thickness and baking.

Basic Butter Cookie Recipe

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★★★★★

5 from 60 reviews

• Author: Aiden
• Total Time: 1 hour 38 minutes
• Yield: About 25–30 cookies 1x
• Diet: Vegetarian

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Description

This Basic Butter Cookie recipe yields tender, buttery cookies with a delicate crumb and subtle almond and vanilla flavors. Using a combination of cake flour and almond flour, these cookies offer a soft texture with just the right amount of sweetness. The dough can be prepared using either a food processor or a stand mixer, then chilled, sliced, and baked to golden perfection. Perfect for tea time or any occasion that calls for a simple, classic cookie.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups / 250g Cake Flour
• 1/2 cup / 60g Almond Flour
• 1/2 tsp Ground Vanilla
• A pinch of Salt

Wet Ingredients

• 1 stick / 115g Unsalted Butter, small cubed
• 1/2 cup / 115g Caster Sugar
• 1 medium Egg (about 50g), beaten

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Instructions

1. Prepare Ingredients: Measure and gather all the ingredients. If using the stand mixer method, allow the butter to soften at room temperature before proceeding.
2. Mixing with Food Processor: Place all ingredients into a food processor and pulse until the butter and flours combine into a crumbly texture.
3. Form Dough: Transfer the crumbly dough onto a sheet of cling wrap, then wrap it tightly and shape into a long cylinder approximately 1.5 inches (4 cm) in diameter.
4. Roll and Chill Dough: Roll the cylinder with a bamboo sushi mat for a smooth shape. Refrigerate the dough for at least 1 hour to firm up for easier slicing.
5. Preheat Oven: Start preheating the oven to 374°F (190°C).
6. Prepare for Baking: After chilling, remove the cling wrap and roll the dough cylinder in granulated sugar to coat the surface evenly.
7. Slice Cookies: Slice the dough into 0.2 inch (5 mm) thick pieces using a sharp knife.
8. Bake: Place the sliced cookies onto a silicone mat-lined oven tray. Bake in a preheated oven at 356°F (180°C) on the middle rack for about 18 minutes or until edges are lightly golden.
9. Cool: Remove the cookies from the oven and transfer them to a cooling rack to cool completely.
10. Alternative Stand Mixer Method: Soften butter in a mixing bowl. Add caster sugar and beat with the whisk attachment until creamy. Incorporate the beaten egg in three additions, mixing well each time. Sift in cake and almond flour along with vanilla and salt, then switch to the beater attachment to combine into dough. Continue from shaping, chilling, and baking as instructed above.

Notes

• Chilling the dough is essential for slicing cleanly and maintaining shape during baking.
• Rolling the dough in sugar before slicing creates a sweet, slightly crunchy coating on the cookies.
• Using cake flour instead of regular flour results in a tender, delicate crumb.
• The almond flour adds a subtle nutty flavor and moist texture to the cookies.
• Ensure butter is cold when using the food processor method and softened when using the stand mixer for best texture.
• Store baked cookies in an airtight container at room temperature for up to one week.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: Butter cookie, basic cookie recipe, almond flour cookies, homemade cookies, simple butter cookies, classic cookie recipe