Butter Cookies

These butter cookies are traditional around Christmas. This recipe makes about 6-8 large cookies (fills one quarter-sheet pan).

Butter Cookies

Equipment

Pre-heat Oven to 350°F

Ingredients

  • 150 grams Butter (About 1⅓ Sticks)
  • 1 Egg
  • 30 grams White Sugar
  • 40 grams Powdered Sugar
  • 2 tsp Vanilla Extract
  • 140 grams AP Flour

Chocolate Coating (Optional)

  • 1 cup Semi-Sweet Chocolate Chips

Procedure

  1. Warm the butter to room temperature and cream in a stand mixer with both sugars.
  2. When combined, add the egg and vanilla extract and continue to mix.
  3. Gradually sift in the flour and mix until combined. Note: at this point, the batter should come together at a thick peanut butter consistency. If it's too thick, add a small amount of milk.

Baking

  1. Using a piping bag, dispense the batter onto a parchment paper-lined quarter sheet pan. The cookies should be about 2 inches in diameter, with about 6-8 cookies per batch of dough.
  2. Chill the sheets of cookie dough in the fridge for about 30 minutes before baking at 350°F for 10-15 minutes (until light golden brown).
  3. Remove from the oven and place on a cooling rack.

Optional: Chocolate Coating

  1. Melt the cup of chocolate chips over a double boiler and either dip the finished cookies or drizzle the melted chocolate on top.