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Benjamin

Classic Melt-in-Your-Mouth Butter Cookies

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.
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Prep Time 20 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Cream the Butter and Sugar:
  1. Place cold butter and granulated sugar in a stand mixer with a paddle attachment (or use a large bowl and an electric hand mixer).
  2. 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:
  1. Scrape down the sides of the bowl with a spatula.
  2. Add 1 large egg and vanilla extract. Beat on medium speed until fully incorporated.
Incorporate Flour and Salt:
  1. 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:
  1. Shape the dough into a smooth rectangle and lightly dust it with flour.
  2. Place the dough between two sheets of parchment paper and roll it into a 9x12-inch rectangle, about ¼-inch thick.
  3. Refrigerate for 1–2 hours or freeze for 20–30 minutes until firm.
Prepare the Egg Wash and Oven:
  1. Preheat the oven to 350°F. Whisk the remaining egg with 1 teaspoon of water in a small bowl to make an egg wash.
  2. Arrange two oven racks to divide the oven into thirds.
Cut the Cookies:
  1. Remove the top layer of parchment from the dough.
  2. Use a pizza cutter or knife to cut the dough into 36 rectangles (1.5x2 inches).
  3. Arrange cookies 1 inch apart on ungreased, unlined baking sheets.
Add Finishing Touches:
  1. Brush each cookie with the egg wash and sprinkle sanding or coarse sugar on top for a sparkling finish.
Bake the Cookies:
  1. Bake the cookies for 10–14 minutes, rotating the baking sheets halfway through.
  2. Cookies are ready when firm and lightly golden-brown.
Cool and Serve:
  1. 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.

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