What is the best butter for butter cookies?

Unsalted butter is better suited to baked goods like cookies that are sensitive to salt content and rely on butter's creamy flavor profile, helping ensure that you don't end up with an overly-salty baked good.

Why are my butter cookies not crispy?

Adjust baking time to achieve the cookie texture desired . A little less time produces chewier cookies, a little more time makes them crispy. If you prefer softer cookies, remove them from the oven while they are still slightly under baked. Always check for doneness at the minimum baking time.

What does adding more butter do to cookies?

An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

What happens when you add too much butter to sugar cookies?

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy . Adding too little butter can cause the cookies to be tough and crumbly.

What is the best flour for cookies?

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

What is the best milk for baking?

Most varieties of drinking milk ( nonfat, low-fat or whole ) may be used interchangeably in baking. If using nonfat or 1 percent milk, you sacrifice richness. If you want to cut some fat in your baking, it's best to use 2 percent. Drinking milk generally comes in half-pint, pint, quart, half-gallon and gallon containers.

Does the type of butter matter in cookies?

Higher butterfat makes better cookies . An average conventional American butter has an 80% butterfat content. Miller's butter is more of a European-style butter with 82-86% butterfat. 2% may seem small, but it makes a BIG difference in quality, flavor, and texture.

Is Land Lakes butter real butter?

It's the very first sweet cream butter. Melted, browned, creamed or clarified, Land O Lakes® Salted Butter is the all-purpose butter that improves the taste of everything it touches. It's the original that never lets you, or your taste buds, down.

Why is European butter better than American butter?

“ The higher fat content in European butter can produce a richer flavor and a more tender texture in your homemade baked goods, making it the preferred choice for recipes where these qualities are the desired outcome,” she says.

What is the best butter for infused butter?

Tips for Choosing Butter for Infusing It's recommended to try different brands for different types of recipes. For instance, you may prefer Plugra for dessert recipes but find Land O'Lakes or Organic Valley better when regularly making infused entrees.

World's Best Butter Cookies Recipe

220

Community Pick

Submitted by P48422

"I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich."

Download

photo by Billy Green

Ready In:: 33mins
Ingredients:: 6
Yields:: 48 cookies

Advertisem*nt

ingredients

8 ounces unsalted butter
³⁄₄ cup granulated sugar
¹⁄₄ teaspoon salt
1 ¹⁄₂ teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

Advertisem*nt

directions

Beat the butter, sugar, salt and vanilla together until smooth and creamy.
Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
Add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
Before baking, preheat the oven to 325°F.
Line your baking sheets with parchment.
Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
Note: you can do many things with these cookies.
You could roll the dough out and cut shapes.
You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
You could make them and then dip them half into chocolate.
You could just make them and eat them, which is my favorite.
Whatever you do, they will be delicious.

Questions & Replies

Hello, I'm using "gram" for ingredients measurement. May I know which conversion table I should refer to? I found conversion table online but seems like there are no standard figures. Varies. Need help ><

Cheam A.
Do these have to Be put in the refrigerator? Is that part of the recipe? Or is that only if you want to make them and bake them later?

marnie1502
can you use a cookie gun with this butter cookie receipe

See Also
Chocolate Brownie Cookies Recipe Cookies and Cream Ice Cream Recipe (Dairy-Free & Coconut-Free!)Easy Homemade Hazelnut Coffee Creamer Recipe 3-ingredient Oreo Fudge ( Easy Desserts Recipe )

vlnagn1986
I noticed that there is no baking soda or baking powder, is that standard for butter cookies?

rose_queen7
If hand piping, should the dough chill before piping to hold shape? If so, how long? Any other adjustments?

Mschristine00

see 22 more questions

Advertisem*nt

Reviews

Well, ta-da! I thought I recognized this recipe. I agree, this is the best butter cookie. I make them with a hand held beater, and they are always wonderful. It's that one egg yolk which turns them from ordinary to special. One of my kids always like a whole blanched almond planted in the middle.

Jangomango
I have been a Chef for 30 years. I don't understand all the negative responses here. I suggest a little more flour and 2tbs extra sugar to make the dough less wet. It cooks beautifully. Hot oven is the trick and leave on tray until completely cold. They crisp up beautifully. Can also be used as a slice base with great success

Lana P.
Wonderful buttery cookies with a flakey texture that were not too sweet (just like PetitFour described them). The flavor of these cookies reminds me of those Danish butter cookies that come in a round tin and are sold mostly during the holidays. My kids loved these cookies.

beckas

See Also
Recipe: Cranberry Curd Bars with Walnut Shortbread Crust
I have been looking for a butter cookie that tastes like the ones Gramma used to bake. This is the recipe. Thanks, PetitFour, these are the best butter cookies ever!

Terri F.
Just tried these with 3/4 cup of virgin coconut oil vs the butter,,,o m g,,,,yummy:)

armybaby

see 207 more reviews

Advertisem*nt

Tweaks

I make this recipe every year. I use this recipe with ingredients exactly as shown but skip refrigeration roll out... and makes this the perfect recipe for my cookie press! Cook for 8 minutes at 400 degree oven (375 if convection) until edges start to slightly brown (shortened bake time due to room temp dough). Also I think a key is that the butter and eggs are also at room temp when mixing, do not try to mix from cold butter or eggs. I keep the pressed cookies simple and drizzle with 70% dark choc or a dark choc chunk pressed in center as soon as they come out of oven. A sprinkle of sea salt with the dark chocolate drizzle for the sweet salty treat and these are are hit! Not too sweet, perfectly flaky, and not too doughy! These are my favorite holiday treat, great to give as gifts or to bring for the hostess with a bottle of wine!
Jeannette B.
I love this cookies...it's yummmy...! I substituted about half a teaspoon of vanilla for Rum extract ;)
dina8905
YUM! This is the butter cookie recipe that you've been looking for. Stop looking for another recipe because THIS IS IT! I substituted about half a teaspoon of vanilla for almond extract. If you're new to baking, I recommend taking the butter out of the fridge for about half an hour to let it soften(makes it easier to cream). Also, you can skip refrigerating the dough if you're just going to roll it out and use cookie cutters. Great, easy, and fun recipe for kids too.

raesos91
I added a half teaspoon of Almold extract!

Diane E.
I used gluten free flour, a rice flour to be exact, and these came out really well. My son said they were very dry, but in a crumbly-good way. They were great dipped in tea.

Katherine B.

see 9 more tweaks

RECIPE SUBMITTED BY

P48422

United States

99 Followers
142 Recipes
8 Tweaks

Advertisem*nt

YOU'LL ALSO LOVE

100 All-Time Best Holiday Recipes

101 photos

World's Best Chocolate Chip Cookies

by Karen=^..^=

228

The World's Best Cookies

by KelBel

World's Best Sugar Cookies

by YungB

View All Recipes

World's Best Butter Cookies Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

YOU'LL ALSO LOVE

FAQs

What is the best butter for butter cookies? ›