Small Batch Butter Cookies
This easy butter cookie recipe makes melt-in-your-mouth cookies that are perfectly sweet with slightly crisp edges. Enjoy them plain or customize with toppings like nuts or a dip in chocolate.
Servings: 6 cookies
Ingredients
- 4 tablespoons salted butter -softened (¼ cup)
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- Optional toppings: walnuts, pecans, sanding sugar, melted chocolate or sprinkles
Instructions
- Heat oven to 350° F (177° C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, use an electric hand mixer to cream the butter and sugar together until the mixture is light and fluffy. This should take about 1 to 2 minutes.
- Mix in the egg yolk and vanilla extract until fully combined.
- Gradually add the flour to the mixture and blend until the dough forms.
- Using a medium sized cookie scoop or a large tablespoon, scoop out the dough and place it onto the lined baking sheet. Roll each portion into a ball spacing the dough 2-inches apart.
- Gently press down on each dough ball to flatten it to about 1/4-inch thickness. You can use the bottom of a drinking glass or your hand. If the glass sticks to the dough, dip it in sugar before pressing.
- For added flair, top each cookie with a nut or a sprinkle of decorating sugar. Bake for 10 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack to continue cooling.
- Transfer the cookies to a cooling rack to continue cooling.
Video
Notes
- Read the Recipe First: Before starting, read through the recipe and check the Ingredient Notes and process photos. This ensures you’re familiar with the steps and helps your butter cookies turn out perfectly. All the details you need are included in this post.
- Measure Flour Correctly: Use the spoon-and-level method for flour. Spoon the flour into a dry measuring cup, slightly overfill, and level it with the back of a knife. Avoid scooping directly from the bag, as this can pack the flour too tightly and affect the cookies' texture.
- Prepare Your Baking Sheet: Line your baking sheet with parchment paper or a silicone mat. Skip greasing the sheet, as it can cause the cookies to spread too much and result in a greasy texture.
- Flatten Dough Evenly: Gently flatten each cookie dough ball with the bottom of a drinking glass. This ensures the cookies bake evenly and hold their shape.
- Bake to Perfection: Keep an eye on the cookies while baking. Remove them as soon as the edges start to turn lightly golden to avoid overbaking and maintain their soft, buttery texture.
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 11mg | Fiber: 1g | Sugar: 6g | Vitamin A: 274IU | Calcium: 6mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
