- In a bowl, beat butter and powdered sugar until light and fluffy (about 2 minutes).
- Mix in vanilla extract and salt.
- Gradually add flour and cornstarch, mixing until a soft dough forms. If the dough is too crumbly, add 1 tablespoon of milk.
Step 2: Shape the Cookies
- For classic round cookies: Roll the dough into a log, wrap in plastic, and chill for 30 minutes, then slice into rounds.
- For piped butter cookies: Transfer the dough to a piping bag with a star tip and pipe swirls onto a lined baking sheet.
- For cut-out cookies: Roll out the dough to ¼-inch thickness, cut into shapes, and place on a baking sheet.
Step 3: Bake
- Preheat oven to 350°F (175°C).
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes (or until edges are lightly golden).
- Let cool completely before decorating or serving.
Step 4: Decorate (Optional)
- Dip cookies in melted chocolate and top with chopped nuts or sprinkles.
- Dust with powdered sugar or drizzle with caramel for extra flavor.
Serving & Storage Tips
✔ Store in an airtight container at room temperature for up to 1 week.
✔ Freeze unbaked dough for up to 2 months; thaw before baking.
✔ Pair with coffee, tea, or milk for a delightful treat.
Variants & Substitutions
- Lemon Butter Cookies: Add 1 teaspoon lemon zest for a citrusy twist.
- Almond Butter Cookies: Replace vanilla with almond extract.
- Chocolate Butter Cookies: Mix in 2 tablespoons cocoa powder.
FAQ
1. Why are my butter cookies too crumbly?
The dough may be too dry—add a splash of milk and mix again.
2. Can I make these cookies ahead of time?
Yes! Store the dough in the fridge for up to 3 days before baking.
3. How do I get a perfect buttery texture?
Use high-quality butter and don’t overmix the dough!
continued on next page
