Butter Cookies – Easy, Crunchy and Delicious
If you are looking for an easy butter cookies recipe, you are in the right place. These cookies are crisp on the outside and melt in your mouth. You only need three ingredients: butter, sugar, and all-purpose flour. Best of all, they taste better than store-bought cookies.
I skipped milk in this butter cookies recipe. This makes the cookies extra crunchy inside and out. The dough may look a little dry, but that is normal. Butter acts as the binding agent, so there is no need for extra liquid.
The butter cookies recipe became popular in Denmark, today they are enjoyed all over the world, especially during the holidays. These cookies are perfect with tea, coffee, or as part of a dessert platter.
Tips to Improve Your Butter Cookies Recipe
You can make small changes to take this butter cookies recipe to the next level. Add vanilla extract, almond essence, or a pinch of salt for richer flavor. Try shaping them into classic rounds, swirls, or festive cut-outs. You can even dip half the cookie in melted chocolate for a special touch.
Serving and Storing Butter Cookies
Serve these cookies with coffee or tea. Store them in an airtight container for up to two weeks. This butter cookies recipe also makes a great edible gift during holidays and celebrations.
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Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.
Butter Cookies
Ingredients
Method
- In a bowl, take 3/4 cup butter at room temperature and beat it using beater or whisk until it gets smooth.
- Add 1/2 cup powdered sugar and beat until becomes light and fluffy.
- Now, sift 2 cups of all purpose flour and add into butter and sugar. Mix everything well and divide into 2 parts.
- Now, put one part of cookie mixture on a clean surface, lightly knead until dough holds shape. Shape the dough into long rectangle/cuboid.
- Now, take a piece of parchment paper and spread some sugar on it. Roll the dough in sugar and coat it from all sides.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Similarly knead remaining dough to rectangular shape. Take a piece of parchment paper and spread crushed cashew on it. Roll the dough on cashew so that it will nicely coat to all sides of dough. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- After refrigeration, remove the plastic wrap of dough, cut dough into thin square slices. Similarly cut another part of dough into slices. Place all pieces on baking sheets.
- Preheat oven to 325 F and bake for 20 minutes or until base is light golden.
Notes
Butter cookies with detailed instructions and step by step photos
Step 1: In a bowl, take room temp 3/4 cup temperature butter and beat it using beater or whisk until it gets smooth.
Step 2: Add 1/2 cup powdered sugar and beat until becomes light and fluffy.
Step 3: Now, sift 2 cups of all purpose flour and add into butter and sugar. Mix everything well and divide into 2 parts.
Step 4: Now, put one part of cookie mixture on a clean surface, lightly knead until dough holds shape. Shape the dough into long rectangle/cuboid.
Step 5: Now, take a piece of parchment paper and spread some sugar on it. Roll the dough in sugar and coat it from all sides.
Step 6: Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 7: Similarly knead remaining dough to rectangular shape. Take a piece of parchment paper and spread crushed cashew on it. Roll the dough on cashew so that it will nicely coat to all sides of dough. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 8: After refrigeration, remove the plastic wrap of dough, cut dough into thin square slices. Similarly cut another part of dough into slices. Place all pieces on baking sheets.
Step 9: Preheat oven to 325 F and bake for 20 minutes or until base is light golden.
