Butter Cookies Recipe

How to make a simple and delicious Butter Cookies Recipe. 

Butter Cookies. Here’s a super basic and simple butter cookie recipe to try this weekend with your kids. These mini-cookies are buttery, crumbly and not too sweet. It is made with a few ingredients such as butter, flour, starch, powdered sugar, milk and vanilla. This basic butter cookie dough is very versatile, it can be prepared either a drop cookie or a cookie press. And since these cookies are simple looking you can be creative and add some decorations using royal icing or dip in melted chocolate.

Last weekend, our three beautiful nieces visit us and surprise me with an old set of cookie press cutter. Even though I have a recipe book for cookies I barely use them because I’m not a cookie lover, but what can I do, they really want to try this thing. Since, I wasn’t informed earlier about this baking session, I only had a few ingredients to use. So I let them search for the recipe and they found this easy to make butter cookie from you tube. So our baking journey begins. . .

Makes : 6 dozen

Ingredients:

• 1/2 cup  butter, softened
• 1/3 cup  powdered sugar
• 1 cup  cornstarch or cassava flour
• 2/3 cup  all-purpose flour
• 1-3 tbsp.  fresh milk (optional)
• 1 tsp. vanilla extract

Cooking Procedure:

• Preheat your oven to 325F and line your baking trays with parchment paper and set aside.
• In a large pan, combine flour and starch and toast over low heat for about 5-8 minutes just until light brown. You can actually omit this process if you’re using a cornstarch but since I’m using cassava flour I wanted to toast it just to make sure that the cassava flour is thoroughly cooked. Set aside and let it cool down at room temperature.

• In a mixing bowl, soften the butter using a spatula and add the vanilla, then beat until becomes soft and smooth. Add in powdered sugar and mix until well-combined. Add in toasted dry ingredients and slowly mix until becomes a soft dough. At this stage if your dough is a little bit crumbly you can add one tablespoon of milk at a time and mix until well combine and becomes a soft dough.

• Knead the dough on a lightly floured surface to form a ball, it should be soft but not sticky or crumbly. If you’re using a cookie press cutter, fill the cylinder just enough dough, then start pressing using your desired cutter. Press cookie dough directly into the lined tray with at least 1 inch apart. Repeat process until you’re done with your dough. And if you’re using a regular cookie cutter, roll your dough into desired thickness (mine was ¼ inch thick).

• Using a cookie cutter in whatever shape you want, cut the dough and arrange them on your lined baking trays at least an inch apart. Continue until you’re done with your dough.  (Is that a cookie cutter? or a fondant cutter?  #sleepy-Oryt-rockNroll-2dWorld )

• Bake in a preheated oven using a middle rack for at least 12-15 minutes. Keep an eye on them or set your timer so it won’t burn. These cookies are very fragile while it’s hot, so transfer them to a cooling rack with care.

• When your butter cookies are completely cool you can transfer them in an airtight container or you can serve it right away.  You can also wrap them in Japanese paper and share it with your friends.  It is a great idea for your kids baon and you can also make money from this cookie recipe.

We made our 1st batch of butter cookies with cornstarch and we use the cookie press cutter. We end up having 3 kinds of shapes the log, flowers and a butterfly and it was fun. Too bad, I forgot to take some photos on how we made them and I can’t even remember how many cookies we made from that recipe.  So that night . . .

I decided to make another batch of butter cookies. I have no cornstarch left so I use the cassava flour and instead of using the cookie press I use the regular cookie cutter. And here’s my butter cookies, it turned out well and looks like my favorite Uraro cookies.

You can keep these cookies in a cookie jar or an airtight container and store at room temperature. You can also wrap this in Japanese paper and seal it in plastic. These butter cookies will last for a month if properly store. This recipe yields about 6 dozen of mini-cookies.