Butter Cookie Recipe
Make Butter Cookie Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Finishing (optional)
Method
Cookie Dough
- 1
Prepare equipment and oven
Position an oven rack to the middle and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream butter and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2–3 minutes. If using confectioners' sugar, add it and beat another 30–60 seconds until smooth and slightly aerated.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, fine sea salt, and cornstarch until evenly blended. Cornstarch gives the cookies a tender, melt-in-your-mouth texture.
- 5
Mix dry into wet
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions, mixing just until the dough comes together and no dry streaks remain. Do not overmix, or the cookies will be tough. The dough should be soft but not sticky; if very sticky, chill briefly (10–15 minutes).
- 6
Portion dough
Using a small cookie scoop or tablespoon, portion dough into about 1-tablespoon rounds (approximately 20–24 cookies from this batch). Roll each portion between your palms into a smooth ball, then place on the prepared baking sheets spaced about 1.5 inches (4 cm) apart. Alternatively, for classic butter-cookie shapes, transfer dough to a piping bag fitted with a large star tip and pipe shapes onto the sheet.
- 7
- 8
Bake
Bake in the preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are just beginning to turn a very light golden color. The centers will still look pale — this prevents overbaking and keeps the cookies tender.
- 9
Cool
Remove baking sheets from the oven and let the cookies sit on the sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Finishing (optional)
- 10
Decorate with chocolate or sprinkles
If using melted chocolate, melt 2 tablespoons of chocolate in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Dip half of each cooled cookie into the melted chocolate or drizzle with a fork. Place on parchment until the chocolate sets. Alternatively, while chocolate is still wet, press sprinkles on top. If you used sanding sugar before baking, no additional finishing is needed.