Butter Cookies

I started writing this recipe because I wanted a butter cookie recipe that was easily sized up and down. Sometimes you want a lot and sometimes you just want a few. But sometimes you just don’t have the time to roll out and bake all those cookies. This recipe freezes well.

I like ratios when I’m baking. It makes it easier to remember and not need to search through my notes to find the recipe. This is a base recipe you can get creative with cookie cutters, sprinkles and dip half in chocolate.

*The above ratio (bolded) is the preferred recipe. This is my recommendation if you are using a stand mixer.

I start by creaming the butter and sugar until it is a pale yellow and fluffy. Then add the vanilla.

Sift Flour and salt. It is important to not skip this step when baking. Sifting the flour makes sure the batter is smooth. Add the flour to the butter and mix until combined and turn out onto a floured surface.

Form into a ball and flatten. It is better to divide the dough into 2 balls. Easier to work with later. Wrap tight in plastic wrap.

Once your dough has chilled, it will be crumbly. Roll dough, fold, roll again. Until the dough starts sticking to its self. Add flour as needed. Sprinkling on the dough and on the rolling pin.

Roll out the dough to 1/4″ thick and use whatever cookie cutter you would like. Just keep in mind that it will effect the cook time on the cookie, so make sure to adjust. I used a 2″ scalloped square cookie cutter. Place on a parchment lined cookie sheet and bake in a 350F oven. A 2″ square cookie takes about 12 minutes.

Transfer cookies to a cooling and rack. Let cool completly and enjoy. Once cooled you can also dip half the cookie in melted chocolate.

Picky Eaters Tip: Don’t call it a butter cookie, just call it a cookie. I offered my 6 year old a butter cookie and he says “eww, gross”. Later he sees the same cookies cooling on the rack and ask if he can have a Christmas cookie. Insert eye roll here. Also add sprinkles before you bake.