Introduction
There is nothing quite as comforting or satisfying as a perfectly executed butter cookie. This recipe, dubbed ‘The Ultimate Best,’ strips away complexity, relying instead on high-quality ingredients and precise technique to deliver a classic European-style cookie. These cookies are defined by their irresistible texture: crispy and golden brown on the edges, with a tender, melt-in-your-mouth center. Originating from simple Danish baking traditions, this recipe is perfect for holidays, tea time, or simply when you crave a timeless treat that proves simplicity is often the key to extraordinary flavor.
Ingredients
- Unsalted Butter, softened: 1 cup (225 grams)
- Granulated Sugar: ¾ cup (150 grams)
- Large Egg: 1
- Pure Vanilla Extract: 1 teaspoon (5 ml)
- All-Purpose Flour: 2 ¼ cups (270 grams)
- Salt: ½ teaspoon
- Optional: Sprinkles or sanding sugar for decoration
Step-by-step Preparation
- Cream the Butter and Sugar: Ensure your butter is truly at room temperature (softened but not melted). In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and sugar on medium-high speed until the mixture is light and fluffy, usually 3–4 minutes.
Tip: Proper creaming incorporates air, essential for the cookie’s final light texture. - Add Wet Ingredients: Stop the mixer and scrape down the sides of the bowl. Add the large egg and vanilla extract. Beat until just combined. Do not overmix at this stage, or the texture may become dense.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the flour streaks disappear. Stop the mixer immediately once combined.
- Chill the Dough: Form the dough into a cohesive disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes. This chilling process prevents the cookies from spreading too much during baking and deepens the flavor.
- Shape and Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough using a 1-inch cookie scoop or roll it into small balls. If desired, lightly press the tops with a fork or sprinkle with sanding sugar. Bake for 10–12 minutes.
Tip: The cookies are done when the edges are set and lightly golden, but the centers still look pale. - Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Based on a recipe yielding 24 cookies, each serving contains approximately 120–130 calories. These cookies are high in carbohydrates and saturated fats typical of classic baked goods. While they offer minimal vitamins, the benefit lies in the simple, recognizable ingredients used, making them a preferred treat over highly processed alternatives.
Storage
Store cooled butter cookies in an airtight container at room temperature for up to 5–7 days. To maintain freshness, place a slice of plain bread in the container; the cookies will absorb the moisture from the bread, keeping them softer longer. The raw dough can be wrapped tightly and frozen for up to 3 months; thaw overnight in the refrigerator before baking.
Conclusion
These ultimate butter cookies are the perfect accompaniment to a strong cup of coffee or a delicate herbal tea. For variations, try adding the zest of one lemon or orange to the butter and sugar mixture, or dipping the cooled cookies in melted dark chocolate for an elegant finish. Their simple, buttery perfection makes them a staple in any baker’s repertoire.