There is something so beautiful about Butter Cookies. They’re quick and simple to make, yet the perfect taste of homemade! This recipe doesn’t hide behind any big flavours or gimmicks, just honest, simple ingredients transformed into something absolutely wonderful. A perfect homemade gift or treat for anyone and everyone!Here is what you will need to make 20-24.
- 140g Unsalted Butter, Room Temp
- 60g Icing Sugar
- 1 Egg Yolk
- 1/2 tsp Vanilla Extract
- Pinch of Salt
- 155g Plain Flour
- 55g Corn Flour
- 6cm Round Cookie Cutter
- Cookie/Biscuit Stamps (Optional)
Step 1: Cream That Beautiful Butter…
In an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter, icing sugar, egg yolk, vanilla & salt until light and fluffy.
Step 2: Time for Flour!
Then sift in both flours & beat again briefly until it just comes together to form a soft dough.
Step 3: Keep Rollin’ Rollin’ Rollin’…
Between 2 sheets of baking paper, roll the dough out to approx 6mm (1/4″) thick.
Step 4: Cutting Out the Cookies
Next remove the top layer of baking paper. If you are using a stamp, stamp the pattern over the dough then cut out each one using the 6cm cookie cutter.Top Tip! Stamp before cutting as, when you stamp, the dough will squash & spread slightly. Cutting after keeps them all the same shape & size.
Step 5: Take a Chill Pill…
Place the cookies onto a lined baking tray (layer if you need to) and place into the fridge to chill for 25-30 minutes.Meanwhile, preheat the oven to 180°C/Fan 170°C.
Step 6: Time to Bake!
Line a large baking tray with a silicone baking mat or baking paper and evenly space out some chilled cookies. Leave room between each one for a little spreading. You will probably need to bake in batches.
Step 7: Buttery Cookie Fantastic-ness!
Bake in the oven for 12-15 minutes until lightly golden around the edges.Then allow to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely. Repeat until all the butter biscuits are baked and cooled.