BUTTER COOKIES
What You’ll Need
- 1 cup Unsalted butter, softened 🧈
- ⅔ cup Granulated sugar 🍬
- 1 Large egg, room temperature 🥚
- 2 tsp Vanilla extract (or almond extract for a twist!) 🍦✨
- 2 ¼ cups All-purpose flour 🌾
- ¼ tsp Salt 🧂
- Optional: Coarse sugar for sprinkling or melted chocolate for dipping! 🍫💎
👩🍳 Instructions
- Prep the Oven: Preheat your oven to 350°F. Line your baking sheets with parchment paper or silicone mats so nothing sticks! 🌡️🔥
- Cream the Butter: In a large bowl, beat the softened butter and sugar together until the mixture is pale, light, and super fluffy. 🧈🍬🌪️
- Emulsify: Add the egg and vanilla extract. Beat well until fully incorporated and smooth. 🥚🍦✨
- Add the Dry: Gradually stir in the flour and salt. Mix just until a soft dough forms—do not overwork it! 🌾🥄
- The Perfect Swirl: Fit a piping bag with a large star tip (like a 1M or 2D). Fill with dough and pipe beautiful rosettes or swirls onto your prepared pans as seen in the photo! 🥯🎨✨
- Bake: Bake for 10–12 minutes. You want the edges to be just barely golden while the centers stay pale. ⏲️📈🤤
- Cooling: Let the cookies rest on the pan for 5 minutes before moving them to a wire rack to cool completely. This ensures that perfect “snap!” ⏲️❄️🧤
🔥 Pro Tips:
- The “Softness” Secret: Make sure your butter is perfectly softened (but not greasy!) to make piping the dough much easier on your hands. 🧈🛡️💎
- The “Chill” Hack: If your kitchen is warm, pop the piped cookies into the fridge for 15 minutes before baking. This helps them hold those beautiful ridges! ❄️📐🎯
