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Butter Cookies
Yield: 2 dozen
These butter cookies may seem simple enough, but the simplest desserts are often the best! These buttery shortbread cookies are flavored with pure vanilla extract or vanilla bean paste for amazing vanilla flavor. The butter cookies melt in your mouth and are hard to resist!
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
- Rolling pin/Cookie cutters
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- 2 tsp vanilla extract or vanilla bean paste
- ½ tsp salt
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl with an electric hand mixer or a bowl of a stand mixer fitted with a paddle attachment, cream together butter and powdered sugar until smooth.
- Add in vanilla extract and salt. Mix until combined.
- Add in all-purpose flour. Mix on low speed until a dough forms. The dough will be very crumbly at first, but continue to mix until it comes together.
- While the dough is chilling, preheat the oven to 350° F and line a baking sheet pan with a silicone baking mat or parchment paper.
- Use a rolling pin to roll the dough to about ¼ inch thick on a floured surface. Cut out cookies with cookie cutter.
- Place cookies on prepared baking sheet pan. Bake for 12-14 minutes until the cookies are slightly golden-brown on the bottom and pale on the top.
- Allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
Butter cookies can be stored in an airtight container at room temperature for about 3 to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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