Butter cookies are classic treats loved by many for their rich, buttery flavor and crumbly texture. This simple recipe yields delicious cookies that are perfect for any occasion. With just a few basic ingredients and easy steps, you can whip up a batch of these delightful treats in no time.
Ingredients:
- 200 grams pomade butter (blend at room temperature)
- 120 grams of sugar
- 280 grams of wheat flour
- 1 teaspoon vanilla essence
Directions:
- In a mixing bowl, start by blending the room temperature pomade butter with the sugar. It’s important that the butter is at room temperature to ensure easy blending.
- Once the butter and sugar are well combined, add in the teaspoon of vanilla essence to enhance the flavor of the cookies.
- Gradually add the sifted flour into the bowl, ensuring it’s well incorporated into the butter-sugar mixture. Sifting the flour helps to aerate it and remove any lumps.
- After thoroughly mixing the dough, it’s time to shape the cookies. Roll the dough into a log shape using parchment paper or plastic wrap. Place the rolled dough in the refrigerator for approximately 1 hour to chill.
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Once chilled, remove the dough from the refrigerator and slice it into rounds, approximately 1 cm thick.
- Place the cookie slices on the prepared baking tray, leaving some space between each cookie.
- Bake the cookies in the preheated oven for about 11-12 minutes, or until the edges start to turn golden brown.
- Keep an eye on the cookies while they bake. If you notice the edges browning, it’s time to remove them from the oven.
- Remember that the cookies may still appear soft when you take them out of the oven, but they will firm up as they cool.
Tips:
- Ensure that the butter is at room temperature for easy blending with the sugar.
- Sifting the flour helps to create a lighter texture in the cookies.
- Chilling the dough before slicing and baking helps the cookies maintain their shape and prevents spreading.
- Keep an eye on the cookies while they bake, as oven temperatures may vary. Remove them from the oven when the edges begin to turn golden brown.
- Don’t worry if the cookies are soft when you take them out of the oven; they will firm up as they cool.
Conclusion:
With just a few simple ingredients and easy steps, you can enjoy delicious homemade butter cookies. Whether you’re baking for a special occasion or simply craving a sweet treat, these buttery delights are sure to please your taste buds. Enjoy them with a cup of tea or share them with family and friends for a delightful snack!
- Can I use salted butter instead of unsalted butter for this recipe?
Yes, you can use salted butter, but keep in mind that it may affect the overall saltiness of the cookies. Adjust the amount of added salt accordingly or omit it altogether if using salted butter. - Can I substitute the wheat flour with other types of flour, such as almond flour or gluten-free flour?
While you can experiment with different types of flour, keep in mind that the texture and flavor of the cookies may vary. Wheat flour provides the traditional texture and taste for butter cookies, but you can try alternative flours for dietary preferences or restrictions. - How long can I store the cookie dough in the refrigerator before baking?
You can store the cookie dough in the refrigerator for up to 2-3 days before baking. Ensure that it’s tightly wrapped in plastic wrap or stored in an airtight container to prevent it from drying out or absorbing other flavors from the fridge. - Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough for later use. Wrap it tightly in plastic wrap or parchment paper, then place it in a freezer-safe bag or container. Frozen cookie dough can typically last for up to 2-3 months. When ready to bake, thaw the dough in the refrigerator overnight before slicing and baking as directed in the recipe.