Delectable Butter Cookies: A Recipe In Grams

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These melt-in-your-mouth butter cookies are a classic treat that everyone will love. They’re surprisingly simple to make, requiring just a handful of ingredients and minimal baking expertise. This recipe provides clear instructions, yields a generous batch, and uses grams for precise measurement, ensuring perfect results every time.


Butter Cookies - Joyofbaking
Butter Cookies – Joyofbaking

225 grams unsalted butter, softened at room temperature

  • 1 cup (100 grams) powdered sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups (310 grams) all-purpose flour
  • ½ teaspoon salt

  • Instructions:

    1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer on medium speed.

    2. Beat in the Egg and Vanilla: Once the butter and sugar are well-combined, beat in the large egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is mixed evenly.

    3. Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients in three batches, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

    4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling the dough allows the butter to solidify, preventing the cookies from spreading too much during baking.

    5. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

    6. Shape the Cookies: Once chilled, remove the dough from the refrigerator. Roll the dough out onto a lightly floured surface to a thickness of ¼ inch (6 mm). Use cookie cutters of your choice to cut out shapes, or simply scoop portions of dough and roll them into balls.

    7. Bake the Cookies: Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are lightly golden brown.

    8. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 130

  • Fat: 7 grams
  • Saturated Fat: 4 grams
  • Cholesterol: 30 mg
  • Sodium: 60 mg
  • Carbohydrates: 18 grams
  • Sugar: 10 grams
  • Protein: 1 gram

  • Tips:

    For chewier cookies, bake for a minute or two less.

  • You can decorate your cookies with sprinkles, frosting, or melted chocolate after they have cooled.
  • Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

  • Conclusion

    These butter cookies are a delightful homemade treat that is sure to please everyone from novice bakers to experienced chefs. The simple ingredients and straightforward instructions make them a perfect recipe for beginners. With a bit of planning (chilling the dough) and attention to detail (not overmixing), you can create delicious and professional-looking cookies that everyone will devour.

    Frequently Asked Questions (FAQs):

    1. Can I use brown sugar instead of powdered sugar?

    While you can substitute brown sugar for powdered sugar, the cookies will have a slightly different texture and flavor. Brown sugar has a coarser texture that can make the cookies a bit chewier. The molasses in brown sugar will also add a subtle caramel flavor.

    2. What can I do if my dough is too crumbly?

    If your dough seems too crumbly after adding the dry ingredients, try mixing in 1 tablespoon of milk or cream cheese at a time until the dough comes together.

    3. How can I prevent my cookies from spreading too much?

    There are a few things you can do to prevent your cookies from spreading too much. First, make sure your butter is chilled before creaming it with the sugar. Second, ensure you chill the dough for at least 30 minutes before baking. Finally, don’t overmix the dough, as this can activate the gluten in the flour, making the cookies spread more.

    4. What’s the best way to roll out the dough?