Butter Cookies

Here’s a classic, melt-in-your-mouth Butter Cookie recipe — rich, buttery, and perfect for holidays, gifting, or just treating yourself with tea or coffee.

🧈 Classic Butter Cookies

🧂 Ingredients:

1 cup (2 sticks / 226g) unsalted butter, softened
⅔ cup (135g) granulated sugar
1 large egg yolk
1½ tsp vanilla extract (or almond extract for a twist)
2 cups (240g) all-purpose flour
¼ tsp salt

Optional for topping:

Extra sugar for sprinkling
Chocolate for dipping
Colored sprinkles

🔥 Instructions:

1. Cream Butter & Sugar:

In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes with a mixer).

2. Add Egg Yolk & Vanilla:

Mix in egg yolk and vanilla until well combined.

3. Add Dry Ingredients:

Gradually mix in flour and salt until a soft dough forms.
Dough will be soft but not sticky. If it’s too dry, add 1 tsp milk.

4. Chill the Dough:

Wrap in plastic wrap and chill for 30–60 minutes (helps with shaping and prevents spreading).

🧁 Shaping Options:

A. Slice-and-Bake (Easy):

Roll dough into a log (~2 inches thick), chill, then slice into ¼-inch rounds.

B. Cookie Press or Piping (Traditional Danish Style):

Use a cookie press or pipe rosettes using a star tip on a parchment-lined baking sheet.

C. Roll and Cut:

Roll dough to ¼ inch thick and cut with cookie cutters.

🔥 Bake:

Preheat oven to 350°F (175°C).
Place cookies on a parchment-lined sheet, spaced 1 inch apart.
Bake for 10–12 minutes, or until edges are light golden.
Let cool on pan for 5 minutes, then transfer to a wire rack.

🍫 Optional Finishings:

Dip half in melted chocolate and chill until set.
Dust with powdered sugar after baking.
Add sprinkles before baking for a festive touch.

🧊 Storage:

Store in airtight container for up to 1 week at room temp.
Freeze unbaked dough or finished cookies for up to 2 months.

Want a flavored version (lemon, chocolate, almond) or a gluten-free adaptation? Just say the word!