For me, butter cookies are a labour of love. They require few ingredients and too much love and care to make. The recipe is very basic and is perfect for add-ons which may vary depending on your taste or what you have on hand for the moment. You may choose between citrus zest, almond extract, cinnamon, grounded nuts, sugar glaze, you may sandwich them with chocolate ganache or jam in between, or, if you’re chocolate obsessed like me you may dip them in melted dark chocolate.
Butter cookies are crispy and completely melt in your mouth. They make the perfect cookie to share and give as edible gifts! Make your own tin of sweet butter cookies with different shapes and flavours and share them with your loved ones.
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- 2 & ¼ cups all-purpose flour
- 1 cup sugar
- 200 g softened butter
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- A pinch of salt
- 200 g chocolate to dip the cookies (optional)
Option flavours from which you could choose :
- 1 tsp lemon zest
- 1 tsp orange zest
- ½ tsp almond extract
- ½ cup chopped nuts (almonds, walnuts, hazelnuts, pistachios)
- ½ cup sesame seeds
- ½ cup jam to sandwich the cookies
- ½ cup chocolate ganache to sandwich the cookies
- Cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract and continue creaming.
- In another bowl mix the flour, salt and baking powder.
- Add the flour to the butter mixture and mix until dough forms.
- The dough should be soft a sticky.
- Divide it into 2 parts and cover with the plastic wrap.
- Let it sit in the fridge for minimum an hour or overnight.
- At this point, you may also freeze the dough. It keeps very well in the fridge for up to two months. Just let it thaw before working it.
- Bring the chilled dough out of the fridge and choose between the below options :
- You may form cylinders with the dough and then slice the cookies. They should be around 3-5 mm thin. The thinner they are, the crisper is the texture. This is the easiest way to shape the cookies.
- If you want to get a little more creative you may roll the dough in a well-floured surface and then cut it in different shapes using cookie cutters. For this photo shooting, I chose the heart shape and dipped them in chocolate.
- Bake the cookies in the preheated oven at 180 degrees Celsius.
- Let them cool few minutes (5-10) in the pan then transfer to a cooling rack until cooled completely.
- Put the chocolate in a bowl over a saucepan of simmering water and stir until everything melted.
- Once the chocolate is melted dip the cooled cookies and let them set in a baking paper.
- After the chocolate is completely set you should keep cookies in an airtight container. They keep very well for up to 3 weeks.
1 cup – a standard cup of 240 ml