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Yogita

Butter Cookies

Easy butter cookies recipe with only 3 ingredients. Crisp outside, melt-in-mouth inside. Learn history, tips, and storage ideas.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Refrigerate 30 minutes
Total Time 1 hour 15 minutes
Servings: 30 qty
Course: Dessert, Snack
Cuisine: Danish
Ingredients Method Notes

Ingredients
  

  • 3/4 cup Unsalted butter
  • 1/2 cup Powdered sugar
  • 2 cup All-purpose flour
  • 1 tbsp Granulated sugar (optional)   For coating the sides of cookie
  • 1 tbsp Crushed cashew nuts (optional)  For coating the sides of cookie

Method
 

  1. In a bowl, take 3/4 cup butter at room temperature and beat it using beater or whisk until it gets smooth.
  2. Add 1/2 cup powdered sugar and beat until becomes light and fluffy.
  3. Now, sift 2 cups of all purpose flour and add into butter and sugar. Mix everything well and divide into 2 parts.
  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.
  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.
  6. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  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.
  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.
  9. Preheat oven to 325 F and bake for 20 minutes or until base is light golden.

Notes

If your dough is too dry, add a tbsp of milk