08/11/2022, 15:04 Butter Cookies - Preppy Kitchen

Butter Cookies
These crisp, delicious butter cookies have lots of amazing butter flavor and a melt in your
mouth consistency that will have you coming back for more.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 48 Cookies
Calories 102kcal
Author John Kanell
Ingredients
INGREDIENTS:
2 cups flour 240g
1/2 tsp salt 3g
1 cup unsalted butter 227g
1/2 cup sugar 100g
2 egg yolks
2 tsp vanilla extract 5mL
1/3 cup sanding sugar
Instructions
INSTRUCTIONS:
1. In a stand mixer fitted with a paddle attachment, cream the butter, salt, and sugar
together until light and fluffy.
2. Add the egg yolks while mixing. Scrape down sides of the bowl.
3. Add 2 tsp vanilla extract.
4. Pour in the flour mixture and mix until incorporated.
5. Roll the dough into a log. Wrap in parchment paper or plastic, then chill it in the
refrigerator for at least an hour. I've found the best way to keep the dough from flattening
out on the bottom is to pop it into an empty cardboard paper towel roll.
6. Once the dough is chilled sprinkle sanding sugar on a clean surface. Unwrap the dough
and roll in the sugar.
7. Use a sharp knife to cut dough into slices of even thickness.
8. Place cookies on a parchment-lined baking sheet and bake at 350F for 10-12 minutes or
until the edge is JUST turning golden brown.
Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common
mistake. The best, and easiest way to measure flour is by using a scale. If you don't have
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08/11/2022, 15:04 Butter Cookies - Preppy Kitchen

one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife
to level it off.
Sanding sugar gives a nice crunch to the edge but it's totally optional. You can skip or use
regular granulated sugar as a replacement.
For a crisper cookie leave the baking sheet in the oven, turned off and the door cracked
slightly open after baking. This will help dehydrate the cookies further to that butter
cookie out of the tin crunch.
This recipe can be used for cut out cookies. Just form the dough into a disk, wrap and chill
then roll out to 1/4 inch, cut and bake.
Use a good vanilla for this recipe. It's one of the stand out flavors here so you don't want
to use the artificial stuff.

Nutrition
Serving: 28g | Calories: 102kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g |
Cholesterol: 34mg | Sodium: 80mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 255IU |
Calcium: 7mg | Iron: 1mg

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