Description
Crisp on the edges, melt-in-your-mouth tender in the center, these classic butter cookies are rich, flavorful, and absolutely irresistible. Made with simple ingredients and a hint of vanilla, they’re perfect for tea time, holidays, or anytime you crave a buttery treat!
Ingredients
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200g salted butter, at room temperature
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70g powdered sugar (icing sugar), sifted if lumpy
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½ tsp vanilla bean paste or vanilla extract
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210g all-purpose flour, sifted if lumpy
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30g corn starch
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20g heavy cream or milk, room temperature
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Granulated sugar, for finishing (optional)
Instructions
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Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. -
Cream the butter and sugar:
In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes). -
Add flavor and cream:
Mix in the vanilla bean paste or extract and the heavy cream (or milk) until fully combined. -
Combine dry ingredients:
In a separate bowl, whisk together the flour and corn starch. Gradually add this to the wet mixture, mixing until just combined. Do not overmix. -
Shape the cookies:
Use a piping bag with a star tip to pipe small rosettes or use a cookie scoop to portion the dough into small balls. Optionally, dip the tops lightly in granulated sugar for a sparkly finish. -
Bake:
Bake in the preheated oven for 12–15 minutes or until the edges just begin to turn golden. Do not overbake.
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Cool and serve:
Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, you can dip the finished cookies in melted chocolate and sprinkle with chopped nuts.
Cookies can be stored in an airtight container for up to 1 week.
Unsalted butter works too — just add a pinch of salt to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: European, American