Description
Classic buttery cookies with a soft, melt-in-your-mouth texture, perfect for any occasion. These butter cookies are made with high-quality butter, sugar, and vanilla, baked to golden perfection and easy to customize with sprinkles or other toppings.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ½ teaspoon salt
- 1-2 tablespoons milk (any kind)
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set it aside for later.
- Cream butter and sugar. In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-low speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add egg and vanilla. Add the large egg and vanilla extract to the butter-sugar mixture and continue beating on medium-low speed until the mixture is smooth and fully combined.
- Add flour and salt. Slowly incorporate the all-purpose flour and salt into the wet ingredients, mixing just until fully combined. Avoid overmixing to keep cookies tender.
- Add milk to reach piping consistency. Add 1 tablespoon of milk at a time, mixing gently to reach a dough consistency suitable for piping. Use the minimum amount needed, up to 2 tablespoons.
- Pipe the dough onto baking sheet. Transfer the dough to a piping bag and pipe small circles onto the prepared baking sheet. Optionally, sprinkle with decorations like sprinkles.
- Chill the dough before baking. Refrigerate the prepared baking sheets with the piped dough for at least 30 minutes to chill the dough thoroughly before baking.
- Bake the cookies. Bake in the preheated oven for 10 minutes, or until the edges of the cookies turn golden brown.
- Cool and serve. Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving or storing.
Notes
- Store cookies at room temperature for 5-7 days or freeze for up to 6-8 months to maintain freshness.
- Chilling the dough after piping and before baking is crucial to prevent cookie spreading.
- If your cookies spread too much, try adding a few additional tablespoons of flour to the dough to thicken it.
- Use high-quality, brand-name butter for best results, as some butters have higher moisture content that can affect spreading.
- Weather and altitude can affect baking outcomes; adjustments may be necessary.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
