The key to these irresistible butter cookies lies in the simplicity of their ingredients and the delicate balance of texture and flavor. The softened butter blends seamlessly with sugar, creating a smooth, creamy base that melts in your mouth. Each bite reveals a subtle hint of vanilla, perfectly complementing the rich buttery taste without overpowering it. Whether piped in elegant swirls or shaped by hand, these cookies bake to a light golden color, achieving just the right amount of crunch on the outside while remaining tender within.
Ingredients:
- 200 grams of unsalted butter (softened to room temperature)
- 120 grams of granulated sugar
- 280 grams of wheat flour
- 1 teaspoon of vanilla essence
Instructions:
- Prepare the Butter: Ensure the butter is softened to a pomade consistency, which means it’s spreadable and smooth. You can achieve this by letting it sit at room temperature for 30 minutes or until it’s soft but not melted.
- Mix the Butter and Sugar: In a large mixing bowl, combine the softened butter and sugar. Use a hand mixer or stand mixer to beat the mixture until it’s light and fluffy. This step is essential for creating a tender, melt-in-your-mouth texture.
- Add Vanilla Essence: Once the butter and sugar are well-mixed, add the vanilla essence. Continue mixing until the vanilla is fully incorporated, enhancing the cookie dough with a delicate flavor.
- Incorporate the Flour: Gradually sift the wheat flour into the butter mixture. Use a spatula to gently fold the flour into the dough. Avoid overmixing; stir until just combined to maintain a delicate crumb in your cookies.
- Shape the Cookies: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Spoon the dough into a piping bag fitted with a star tip for beautifully swirled cookies, or simply roll small balls of dough by hand if you prefer a simpler shape. Place each cookie about an inch apart on the baking sheet to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the edges are just beginning to turn golden. Be careful not to overbake; these cookies should remain light in color with only slight browning on the edges.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them plain or with a dusting of powdered sugar for added sweetness.
