butter cookies

the most delicate nostalgic butter cookies ever. just like from the tin!

here’s the recipe:

200g salted butter, at room temperature

70g powdered sugar / icing sugar, sifted if lumpy

½ tsp vanilla bean paste or vanilla extract

210g all-purpose flour, sifted if lumpy

30g corn starch

20g heavy cream or milk, room temperature.

Granulated sugar for finishing

#cookie #cookierecipe #butter #buttercookies

2025/7/3 Edited to

Butter cookies are a timeless classic loved for their rich, buttery flavor and delicate crumb. Achieving the perfect texture requires careful balance of ingredients, such as high-quality salted butter and the right amount of powdered sugar to ensure a melt-in-your-mouth softness. Incorporating vanilla bean paste or extract enhances the aromatic profile, making the cookies smell irresistible. The addition of cornstarch in the recipe is a secret ingredient that contributes to the tenderness, creating that signature crumbly texture associated with nostalgic butter cookies. Heavy cream or milk adds moisture, helping the dough to bind without becoming too dense. When preparing butter cookies, sifting both the powdered sugar and all-purpose flour is vital to prevent lumps, ensuring a smooth, even dough. Chilling the dough before shaping can improve the cookie's structure and prevent excessive spreading during baking. Finishing the cookies with a light sprinkle of granulated sugar before baking enhances their crunch and adds a subtle sweetness to the exterior. Butter cookies are versatile and can be customized by adding finely chopped nuts, a dusting of cinnamon, or dipping in melted chocolate for an extra indulgence. They also store well in airtight tins, retaining freshness for several weeks, making them a perfect homemade gift or a charming addition to holiday celebrations. Enjoy these delicate butter cookies with a cup of tea or coffee, or share them with family to create new nostalgic moments with a classic recipe.

13 comments

GinaBobina

Cookies in the photo look like they were made with a cookie press instead of being rolled out.

bustosbakesCreator

here’s the recipe in us conversion Ingredients: • ¾ cup + 2 tablespoons salted butter, at room temperature • ½ cup + 1 tablespoon powdered sugar (icing sugar), sifted if lumpy • ½ teaspoon vanilla bean paste or vanilla extract • 1¾ cups all-purpose flour, sifted if lumpy • ¼ cup cornstarch • 1 tablespoon + 1 teaspoon heavy cream or milk, at room temperature • Granulated sugar, for rolling or finishing Instructions: 1. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. 2. Mix in the vanilla extract. 3. In a separate bowl, whisk together the flour and cornstarch. 4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. 5. Add the heavy cream or milk and mix until the dough comes together smoothly. 6. Chill the dough for 30–60 minutes if it’s too soft to handle. 7. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. 8. Roll dough into small balls (about 1 tablespoon each), then roll in granulated sugar. 9. Place on the baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers or a fork. 10. Bake for 12–15 minutes, or until the edges are just turning golden.

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