Description
Classic butter cookies that are crisp, buttery, and perfectly golden. These cookies are simple to make with basic pantry ingredients and are ideal for tea time, holidays, or anytime you crave a buttery, delicate cookie.
Ingredients
Scale
Cookie Dough:
- 8 oz unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
Instructions
- Mix Butter and Sugar: Beat the softened butter, granulated sugar, salt, and vanilla extract together until the mixture is smooth and creamy. This step ensures the sugar is well incorporated and the butter is fluffy.
- Add Egg Yolk: Add one large egg yolk to the butter mixture and mix thoroughly until fully incorporated. Scrape down the sides of the bowl as needed to mix evenly.
- Incorporate Flour: Gradually add the 2 cups of all-purpose flour into the wet mixture, mixing just until the dough comes together and there are no visible streaks of flour.
- Shape and Chill Dough: Turn the dough out onto a lightly floured surface. Knead it a few times until smooth. Shape the dough into a log, wrap it tightly with plastic wrap, and refrigerate for several hours or freeze for later use. Chilling firms the dough, making it easier to slice thinly.
- Preheat Oven and Prepare Sheet: Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Slice and Bake: Remove chilled dough from the refrigerator. Slice the dough log into 1/8-inch thick rounds with a sharp knife. Place slices about 1 inch apart on the prepared baking sheets. Bake in the preheated oven for 16 to 18 minutes, or until the edges just begin to turn golden brown.
- Cool and Serve: After baking, transfer the cookies to a cooling rack to cool completely. This helps them firm up and reach perfect crispness before serving.
Notes
- For easier slicing, warm the knife slightly or sprinkle it with flour to prevent sticking.
- You can freeze the dough log for up to 1 month; thaw before slicing and baking.
- These cookies keep well stored in an airtight container for up to one week.
- Optionally, sprinkle a little sugar on top of each cookie before baking for extra sparkle and sweetness.
