Easy Butter Cookies (NO SPREADING)
Easy Butter Cookies (NO SPREADING). These easy butter cookies will melt in your mouth – they're deliciously soft and crumbly. Make and give these as a homemade edible gift
Prep time: 10 minutes
Refrigerate: 30 minutes
Bake time: 15 minutes
Total time: 55 minutes
Servings: 10 cookies
--------- RECIPE -----------
✨Ingredients✨
1/2 cup (113 g) unsalted butter, room temp
1/3 cup (70 g) granulated sugar
1/8 tsp salt
1 egg yolk
1/2 tsp vanilla extract
1+1/8 cups (140 g) all-purpose flour
sprinkles for topping (optional)
👩🍳Instructions
✅ in a large bowl with a hand mixer, cream together the butter, sugar, and salt on medium/high speed until combined. Only cream for about 30-45 seconds. The more you cream, the more the cookies will spread out instead of holding their shape.
✅Add the egg yolks, vanilla extract to the mixing bowl. Mix until incorporated.
✅Add the flour into the mixing bowl and mix until combined. The mixture will be very thick and slightly crumbly. Once the flour is incorporated, stop mixing.
✅Fill your pastry bag (with a large french tip like Wilton 8B) with about 1/3rd of the mixture. The mixture is very thick so you don't want too much dough in it or it will be almost impossible to pipe.
—If you like, you can scoop out balls of dough and flatten them out to make circular butter cookies. If you want a spritz cookie, you can use a cookie press or fit a pastry bag with a large open star tip.
✅Pipe the dough onto parchment lined baking sheets.
—If the dough feels too thick to pipe, massage the bag with your hands to warm it up slightly so it is more pipeable. Add sprinkles on top if desired
Place the baking sheet in the freezer to set for 15-20 minutes before baking.
✅Place the baking sheet in the fridge to set for 20-30 minutes before baking.
🔥 Preheat the oven to 375 F (190 C). MODE: Upper and lower heat.
🔥Bake one sheet pan at a time for about 13-16 minutes. Remove from the oven when the cookies are set and lightly golden brown.
✅Allow the cookies to cool on baking sheets for 5 minutes before moving them to cooling racks to cool completely.
📦Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
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