Introduction
These butter cookies are beautifully simple, rich, and irresistibly delicious. With only a few classic ingredients, they deliver melt-in-your-mouth tenderness and a golden, crisp edge. Perfect for holidays, gifting, or everyday treats, this recipe is straightforward enough for beginners yet beloved by seasoned bakers.
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Description
These cookies feature a delicate crumb, a lightly sweet flavor, and the warm richness of pure butter. They can be shaped, piped, rolled, or sliced—making them adaptable for different presentations. Their simplicity is what makes them shine.
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Ingredients
Makes about 24–30 cookies
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract (or 1 teaspoon vanilla + 1 teaspoon almond extract)
2 1/4 cups (270 g) all-purpose flour
1/2 teaspoon fine salt
Optional toppings:
Coarse sugar for sprinkling
Melted chocolate for drizzling
Sprinkles for decoration
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Instructions
1. Prepare the oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the butter and sugar: In a mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
3. Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
4. Add dry ingredients: In a separate bowl, whisk together flour and salt. Add to the butter mixture and mix until a soft dough forms. Do not over-mix.
5. Shape the cookies:
For drop cookies: scoop tablespoons of dough and roll into balls.
For slice-and-bake: roll dough into a log, chill 20 minutes, then slice.
For piped cookies: use a piping bag fitted with a star tip.
6. Bake: Place cookies on the sheet spaced slightly apart. Bake 10–12 minutes, or until the edges are just turning golden.
7. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a cooling rack.
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Tips
Use real butter, not margarine, for best flavor and texture.
Butter should be soft but still cool—not melted.
Chill the dough if it’s too soft or if your kitchen is warm.
For extra flavor, add a pinch of nutmeg or use brown sugar for a deeper taste.
Bake just until edges begin to color; over-baking will make them dry.
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Variations
Lemon Butter Cookies: Add 1 tablespoon lemon zest.
Almond Butter Cookies: Replace half the vanilla with almond extract.
Chocolate-Dipped: Dip half of each baked cookie in melted chocolate and let set.
Spritz-Style: Pipe into shapes and decorate with sprinkles.
Shortbread-Style: Increase flour by 1/4 cup for a more crumbly texture.
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Correction
Your requested title had extra letters:
Original: worldsbest-buttercookiessimplerichand-rresistiblydelicious
Corrected: worldsbest-buttercookies-simple-rich-and-irresistibly-delicious
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Enjoy
Serve these cookies with tea, coffee, hot chocolate, or cold milk. Their buttery richness and delicate sweetness make them a timeless favorite that’s simple to bake and impossible to resist.