Butter cookies

 Why You’ll Love This Recipe

• Simplicity: With just three ingredients, this recipe is straightforward and easy to follow.
• Quick Preparation: The dough comes together swiftly, allowing you to enjoy freshly baked cookies in no time.
• Versatility: These cookies serve as a perfect base for various flavor additions or decorative touches.
• Melt-in-Your-Mouth Texture: The high butter content ensures a tender and crumbly cookie that dissolves pleasantly with each bite.

Ingredients

• 1 cup (227 g) butter, softened and slightly melted
• 1 cup (118 g) powdered sugar
• 2 cups (256 g) all-purpose flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 350°F (177°C). Line two large baking sheets with silicone baking mats or parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric mixer on high speed, cream the mixture for about 5 minutes until it becomes light and fluffy, turning a pale white color.
3. Incorporate Flour: Gradually add the all-purpose flour to the creamed mixture. Start mixing on low speed, then increase to medium until a soft dough forms. The dough should be thick yet pliable.
4. Shape Cookies: Transfer the dough into a piping bag fitted with a large open star tip. Pipe swirls or your preferred shapes onto the prepared baking sheets, spacing them about 1 inch apart.
5. Chill Dough: Place the baking sheets in the refrigerator for 30 minutes to firm up the dough, which helps prevent spreading during baking.
6. Bake: Bake one sheet at a time in the preheated oven for 15-20 minutes, or until the edges and surfaces of the cookies turn a light golden brown.
7. Cool: Remove from the oven and allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: Approximately 24 cookies
• Preparation Time: 20 minutes
• Chilling Time: 30 minutes
• Baking Time: 15-20 minutes per batch
• Total Time: Approximately 1 hour and 10 minutes

Variations

• Flavor Enhancements: Add 1 teaspoon of vanilla extract or a pinch of salt to the dough for added depth of flavor.
• Decorative Toppings: Before baking, sprinkle the cookies with granulated sugar or colored sprinkles for a festive touch.
• Chocolate Drizzle: Once cooled, drizzle the cookies with melted chocolate for an indulgent finish.
• Citrus Zest: Incorporate finely grated lemon or orange zest into the dough to introduce a refreshing citrus note.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to one week.
• Freezing: Place the cookies in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to three months.
• Reheating: To enjoy warm cookies, place them in a preheated oven at 300°F (150°C) for 5 minutes or microwave on low power for 10-15 seconds.

FAQs

What type of butter should I use?

Unsalted butter is recommended to control the salt content, but if you prefer a slight salty contrast, salted butter can be used.

Can I substitute powdered sugar with granulated sugar?

Powdered sugar is preferred as it yields a finer, melt-in-your-mouth texture. Granulated sugar may result in a grittier consistency.

Is it necessary to chill the dough before baking?

Chilling helps the cookies maintain their shape and prevents excessive spreading during baking.

Can I add other flavors to the dough?

Yes, you can incorporate various extracts like almond or coconut, or mix in finely chopped nuts or dried fruits.

How do I prevent the dough from sticking to the piping bag?

Ensure the dough is firm but pliable. If it’s too soft, chill it briefly before transferring to the piping bag.

My cookies turned out too hard. What went wrong?

Overmixing the dough or overbaking can lead to hard cookies. Mix until just combined and bake until lightly golden.

Can I make the dough ahead of time?

Yes, the dough can be prepared in advance, wrapped tightly in plastic wrap, and refrigerated for up to 2 days or frozen for up to a month.

How can I make the cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Why did my cookies spread too much?

This could be due to using overly softened or melted butter. Ensure the butter is softened but not liquid, and chill the dough before baking.

Can I use this recipe for cookie cutters?

The dough is soft and best suited for piping. For cut-out cookies, consider chilling the dough until firm, then rolling it out on a floured surface before cutting into shapes.

Conclusion

These 3-ingredient butter cookies are a delightful and straightforward