Description
Crisp, buttery, and delightfully tender, these Melt-in-Your-Mouth Butter Cookies are perfect for any occasion. Whether you’re baking for the holidays, a cozy afternoon tea, or a sweet treat for yourself, this classic recipe is guaranteed to impress with its rich flavor and melt-in-your-mouth texture.
Ingredients
Scale
- 2 sticks (16 tablespoons) cold unsalted butter, cut into ½-inch cubes
- ½ cup granulated sugar
- 2 large eggs (divided)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, plus more for rolling
- ¼ teaspoon kosher salt
- 1 teaspoon water
- ¼ cup sanding, sparkling, or coarse sugar
Instructions
- Cream the Butter and Sugar:
- Place cold butter and granulated sugar in a stand mixer with a paddle attachment (or use a large bowl and an electric hand mixer).
- Beat on low speed to break up the butter, then increase to medium speed. Beat until fluffy and pale, about 3 minutes.
- Add Egg and Vanilla:
- Scrape down the sides of the bowl with a spatula.
- Add 1 large egg and vanilla extract. Beat on medium speed until fully incorporated.
- Incorporate Flour and Salt:
- Gradually add flour and salt while mixing on low speed. Beat until just combined, scraping down the sides to ensure even mixing.
- Roll and Chill the Dough:
- Shape the dough into a smooth rectangle and lightly dust it with flour.
- Place the dough between two sheets of parchment paper and roll it into a 9×12-inch rectangle, about ¼-inch thick.
- Refrigerate for 1–2 hours or freeze for 20–30 minutes until firm.
- Prepare the Egg Wash and Oven:
- Preheat the oven to 350°F. Whisk the remaining egg with 1 teaspoon of water in a small bowl to make an egg wash.
- Arrange two oven racks to divide the oven into thirds.
- Cut the Cookies:
- Remove the top layer of parchment from the dough.
- Use a pizza cutter or knife to cut the dough into 36 rectangles (1.5×2 inches).
- Arrange cookies 1 inch apart on ungreased, unlined baking sheets.
- Add Finishing Touches:
- Brush each cookie with the egg wash and sprinkle sanding or coarse sugar on top for a sparkling finish.
- Bake the Cookies:
- Bake the cookies for 10–14 minutes, rotating the baking sheets halfway through.
- Cookies are ready when firm and lightly golden-brown.
- Cool and Serve:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
- Freezing Dough: Wrap dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling and cutting.
- Toppings: Use colored sanding sugar for a festive touch during the holidays.
- Make It Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 20 minutes
- Chill Time: 1-2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American