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Butter Cookie Recipe
Butter is a delicious ingredient in just about any food. I suppose if the Dutch weren’t the first to come up with the butter cookie, someone would have thought of them.
Butter cookies or biscuits are also known as Brysselkex, Sables or Danish biscuits. They are unleavened cookies that consist of butter, flour and sugar. Due to the butter and sugar content, they are crisp to bite into and categorized as a ‘crisp cookie’.
The cookies, on their own, typically have no flavoring but vanilla, chocolate and coconut flavoring is often added. They are sometimes topped with sugar as well.
Butter cookies come in a variety of shapes including circle, square, oval and pretzel forms. They can also be marbled, checkered or plain in appearance.
When we think of butter cookies, they are almost synonymous with the Royal Dansk brand. Although the name might not conjure memories, one look at their signature royal blue tin with a picture of their farmhouse is sure to jog your memory.
Royal Dansk tins are a popular site at Christmas time, a time of year when butter cookies are often served.
When trying to come up with the perfect recipe, many try to emulate Royal Dansk’s formula, but butter cookies in general are pretty basic although the use of high quality butter is key.
Once you have your ingredients together, you only need to combine, chill and bake. Of course, you can get creative by making cookies in various flavors that will appeal to your hungry bunch.
Butter cookies are a treat that has been around for many years and they don’t seem to be going anywhere. And while we may wonder why the recipe has endured for so long, it may simply be the fact that we all love the taste of butter, sugar and fat.
Butter cookies are a great old fashioned cookie. Make a lot…they won’t last long!
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 sticks (1 cup) butter, softened
1 cup sugar
1 Tablespoon vanilla extract
1 large egg
1. Whisk together flour and baking powder in a small bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
3. Form dough into a 12-inch roll (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough 4 hours or until firm.
4. Preheat oven to 375 degrees F.
5. Cut roll into 1/4-inch-thick slices and place on large baking sheets about 1-inch apart.
6. Bake for 10 to 12 minutes or until golden brown. Cool on sheets 3 minutes, then transfer to wire racks.