Old-School Butter Cookies
Old-School Butter Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Beat in the egg yolk and vanilla extract until well combined.
⏱️ 1 min
- 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min
- 4
Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll.
⏱️ 5 min
- 5
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 6
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them.
⏱️ 5 min
- 7
Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on the size and thickness of your cookies.
⏱️ 12 min•🌡️ 350
- 8
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
- 9
Repeat with the remaining dough, re-rolling scraps as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Old-School Butter Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Beat in the egg yolk and vanilla extract until well combined.
⏱️ 1 min - 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min - 4
Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll.
⏱️ 5 min - 5
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 6
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them.
⏱️ 5 min - 7
Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on the size and thickness of your cookies.
⏱️ 12 min•🌡️ 350 - 8
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min - 9
Repeat with the remaining dough, re-rolling scraps as needed.
⏱️ 5 min