Butter cookies are such a classic. They are the typical cookies made out of butter that they sell everywhere. They can be made into different shapes but always using the buttery and soft dough that melts in your mouth, without you needing to chew. And it is because the main ingredient for this recipe is butter.
This was the first recipe that had sonsiderable views in our blog. So it is one of our reader’s favorite, like may others too.
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These are famous because of how easy they are to make, and also because they are really pretty. But the best thing is that they are ideal to use for any tyoe of event or catering, because they are quick and always a success.
When it comes to these cookies, there are a few things you should consider to get them always right. The first thing is you should use butter and not margarine. Butter and margarine are two different things. Butter is real butter, meaning, it comes from cow’s milk, while margarine is a substitute for butter made with vegetable oils that are subjected to a chemical process to make them solid instead of liquid at room temperature.
For this and other recipes where the butter flavor is important and is the main ingredient, like brioche bread for example, we always recommend using butter and a good quality butter for that matter because you can actually tell the difference once the cookies are done. Plus, margarine and butter do have different textures and react to heat differently, which is why if you are interested in using butter you should carefully read the labels of the products you buy, and make sure it says is butter and not margarine, because sometimes they look really similar to each other.
Now, we also know that many people want to avoid butter for health reasons, or because you maybe follow a certain diet or have a lifestyle that doesn’t allow you to eat butter. If this is your case, then try using a good tasting margarine instead, to get a good flavor and great cookies.
Another important point here is that with this recipe you should not overmix the dough, meaning, as soon as you see that the ingredients are well combined stop mixing it, that’s how we get a soft cookie and not a stiff one.
If you like this cookies then you have to try our pecan snowball cookies
- 5.3 oz (150 gr) unsalted butter a good quality one
- 3/4 C (90 gr) confectioners sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 3/4 C all purpouse flour
- 1 tbsp milk powder
- 1 pinch salt
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Preheat the oven at 350° F (180° C).
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In a bolw, sift together the flour, milk powder and salt.
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In another large bowl using a hand mixer, cream together butter and powdered sugar until light and fluffy.
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Beat in the egg yolk, then stir in the vanilla extract.
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Incorporate flour, salt and milk powder and mix until a runny dough forms.
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Place the dough in a pipping bag with a big star tip and form the cookies in a pan lined with parchement paper.
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Bake the cookies at 350° F for 20 min.
