Classic Butter Cookies

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Classic Butter Cookies – Melt-in-Your-Mouth Perfection

These classic butter cookies are rich, tender, and perfectly crumbly with a melt-in-your-mouth texture that’s simply irresistible. Whether enjoyed plain or filled with cream or chocolate, they make the perfect treat alongside a cup of tea or coffee.

Why You’ll Love This Recipe

  • Simple pantry ingredients – nothing fancy, just everyday staples.
  • Easy to prepare – minimal prep and simple piping for a beautiful finish.
  • Perfect for any occasion – serve them during holidays, tea time, or as an elegant gift.

Ingredients

  • 1 cup salted butter (220g), softened
    (or use unsalted butter with ½ teaspoon salt)
  • ¾ cup icing sugar (100g)
  • 1 large egg (55g)
  • 2 teaspoons vanilla extract (10g)
  • 2 cups all-purpose flour (250g)

Instructions

1. Prepare the Dough

  • In a large mixing bowl, add the softened butter and whisk lightly until smooth and creamy.
  • Add the icing sugar and beat together until the mixture is soft, fluffy, and fully incorporated.
  • In a separate small bowl, lightly beat the egg. Add it to the butter mixture along with the vanilla extract. Mix until smooth and well combined.

2. Add the Flour

  • Sift in the all-purpose flour to avoid lumps. Gently fold the flour into the wet ingredients using a spatula or wooden spoon. Mix just until the dough is smooth and fully incorporated; do not overmix.

3. Pipe the Cookies

  • Transfer the cookie dough into a piping bag fitted with a large star tip (or use a ziplock bag with the corner snipped off).
  • Lightly grease a baking tray and line it with parchment paper.
  • Pipe the dough into rosettes or desired shapes, leaving enough space between each cookie to allow for spreading while baking.

4. Bake

  • Preheat your oven to 350°F (180°C).
  • Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden.
  • Baking time may vary depending on your oven, so keep an eye on the first batch.

5. Cool and Serve

  • Carefully transfer the cookies to a wire rack to cool completely.
  • Serve as-is, or sandwich two cookies with cream, jam, or melted chocolate for a delicious twist.

Recipe Notes

  • Make sure your butter is fully softened to room temperature for the best texture.
  • If using unsalted butter, don’t forget to add ½ teaspoon of salt.
  • Store cooled cookies in an airtight container at room temperature for up to 1 week.
  • You can freeze unbaked piped dough for up to 2 months. Simply bake from frozen, adding 1-2 extra minutes to the baking time.

Enjoy these buttery, delicate cookies anytime you crave a simple yet satisfying homemade treat!

 

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