Description
Classic French Butter Cookies are delicate, melt-in-your-mouth treats made with simple ingredients like butter, powdered sugar, and vanilla. Perfectly crisp on the edges and tender inside, these cookies are ideal for tea time or gifting during the holidays.
Ingredients
Scale
Cookie Dough
- ½ cup butter, softened to room temperature
- ½ cup powdered sugar, sifted
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Cream Butter and Sugar: Cream butter and powdered sugar together using a mixer until the mixture is light and fluffy, about 2–3 minutes, to create a smooth base for your dough.
- Add Flavorings: Mix in the vanilla extract and a pinch of salt, ensuring they are fully incorporated for balanced flavor.
- Incorporate Flour: Gradually add the all-purpose flour and mix gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes to make slicing easier and help maintain shape during baking.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Slice Dough: Remove dough from the fridge and slice into ¼-inch thick rounds. Place the slices on the prepared baking sheet spaced about 1 inch apart.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges just begin to turn golden brown, indicating they are perfectly crisp.
- Cool: Transfer the cookies to a wire rack and cool completely before serving or storing to allow them to set properly and prevent breaking.
Notes
- Do not overmix the dough to prevent tough cookies.
- Chilling the dough helps keep the cookies’ shape and makes slicing easier.
- Use room temperature butter for better creaming results.
- Store cookies in an airtight container at room temperature for up to one week.
- Optionally, sprinkle a little sugar on top before baking for extra sweetness and texture.
