Butter Cookies Recipe

Unsalted butter: Provides the rich, creamy base for the cookies, ensuring a tender texture.

Granulated sugar: Sweetens the cookies and helps achieve a light, crisp texture.

Vanilla extract: Adds a subtle, aromatic flavor that complements the buttery richness.

All-purpose flour: Forms the structure of the cookies, giving them their shape and texture.

Salt: Enhances the flavors and balances the sweetness.

When creaming together the butter and sugar, ensure the butter is at room temperature. This helps achieve a light and fluffy texture, which is crucial for the final cookie consistency. If the butter is too cold, it won't incorporate well with the sugar, and if it's too warm, the dough may become greasy.

• softened unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can give a slight coconut flavor to the cookies.

• softened unsalted butter - Substitute with margarine: Margarine has a similar texture and fat content, making it a good alternative for butter.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a bit of moisture and a slight caramel flavor to the cookies.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a subtle caramel flavor.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but pleasant nutty flavor to the cookies.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and a slightly nutty flavor.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten sensitivities to enjoy the cookies.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can enhance the flavor similarly.

• To keep your butter cookies fresh and delightful, store them in an airtight container at room temperature. This will maintain their crisp texture and buttery flavor for up to a week.
• For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a resealable plastic bag or airtight container. They can be stored in the freezer for up to three months.
• When you're ready to enjoy your frozen butter cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for about 15-20 minutes. They will taste just as delicious as when they were freshly baked.
• If you prefer to freeze the dough instead of the baked cookies, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a resealable plastic bag or airtight container. When you're ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
• For an extra touch of flavor, consider adding a sprinkle of cinnamon or nutmeg to the dough before freezing. This will infuse the cookies with a warm, aromatic spice that complements the buttery richness perfectly.
• If you want to gift these butter cookies, package them in a decorative tin or box lined with parchment paper. This not only keeps the cookies fresh but also adds a charming presentation that will delight any recipient.

• Preheat your oven to 300°F (150°C). Place the butter cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through. This method helps maintain their crispiness.
• For a quick reheat, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious, as microwaving for too long can make them chewy.
• If you have an air fryer, set it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 3-4 minutes. This method keeps them crispy and fresh.
• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes, flipping halfway through to ensure even warming.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Baking sheet: Line with parchment paper to prevent cookies from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Mixing bowl: Used to cream together the butter and sugar, and to mix in other ingredients.

• Hand mixer: Helps to cream the butter and sugar until light and fluffy.

• Measuring cups: Used to measure out the butter, sugar, and flour accurately.

• Measuring spoons: Used to measure out the vanilla extract and salt.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Glass: Used to flatten the dough balls slightly before baking.

• Wire rack: Allows cookies to cool completely after baking.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a stand mixer: A stand mixer can cream butter and sugar more efficiently than by hand.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Chill dough briefly: If the dough is too soft, chill it for 10 minutes to make it easier to handle.

Batch baking: Use multiple baking sheets to bake more cookies at once.

Quick cooling: Transfer cookies to a wire rack immediately to cool faster.