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.
| 1 part sugar | 1.5 parts butter | 3 parts flour | Salt | Vanilla | Yield 2″square |
| 1/2 cup | 3/4 cups | 1.5 cups | 1/8 tsp | 1/2 tsp | 2.5 doz |
| 1 cup* | 1.5 cups* | 3 cups* | 1/4 tsp* | 1 tsp* | 5 doz* |
| 1.5 cups | 2 cups | 4.5 cups | 1/4 tsp + a pinch | 1.5 tsp | 7.5 doz |
| 2 cups | 3 cups | 6 cups | 1/2 tsp | 2 tsp | 10 doz |
*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.
Butter Cookies
Notes
Adjusting batch size is easy with this chart.
|
1 part sugar |
1.5 parts butter |
3 parts flour |
Salt |
Vanilla |
Yield 2″square |
|
1/2 cup |
3/4 cups |
1.5 cups |
1/8 tsp |
1/2 tsp |
2.5 doz |
|
1 cup |
1.5 cups |
3 cups |
1/4 tsp |
1 tsp |
5 doz |
|
1.5 cups |
2 cups |
4.5 cups |
1/4 tsp + a pinch |
1.5 tsp |
7.5 doz |
|
2 cups |
3 cups |
6 cups |
1/2 tsp |
2 tsp |
10 doz |
Ingredients
- 1 cup sugar
- 1.5 cups unsalted butter (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 cups of flour
Instructions
- Cream together butter and sugar
- Add vanilla
- Sift together flour and salt
- Add flour to butter
- Mix until dough comes together
- Turn out onto a floured surface
- Split dough into 2 and form a round flat disk and wrap in plastic wrap. Refrigerate for 30 minutes.
- Work dough until you can roll it out
- Roll out dough on a floured surface to 1/4″ thick and use 2″ square cookie cutter
- Bake at 350F for 12-15 minutes or until edges are golden
- Transfer to a cooling rack until completely cooled
- Store in an air tight container for a week or freeze up to 3 months
Nutrition Facts
Butter Cookies
Serves: 5 dozen (60 cookies)
| Amount Per Serving: | ||
|---|---|---|
| Calories | 125 | |
| % Daily Value* | ||
| Total Fat 6.3g | 9.7% | |
| Saturated Fat 3.9g | 19.5% | |
| Trans Fat | ||
| Cholesterol 16mg | 5.3% | |
| Sodium 20mg | 0.8% | |
| Total Carbohydrate 16.2g | 5.4% | |
| Dietary Fiber 0.3g | 1.2% | |
| Sugars 6.7g | ||
| Protein 1.4g | ||
| Vitamin A | Vitamin C | |
| Calcium 4mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nichole's Kitchen
