Butter Cookies. Delicious vanilla wafer cookies made from high quality butter and vanilla bean paste. Cookie dough cut into desired shapes and baked until light golden. Perfect for snacking or with your favorite hot beverage.
Why You Should Make These Cookies
- cookie dough can be made days in advance.
- cookies in the oven in minutes.
- kid approved homemade vanilla wafers.
- vanilla wafer cookie perfect for cookie sandwich building.
- these cookies store very well.
How To Make Butter Cookies
The oven is preheated to 325 degrees F.
I use the finest butter and vanilla for these cookies, ensuring the best texture and flavor.
A stand mixer with paddle attachment or a hand mixer are necessary to prepare these cookies.
Unsalted butter, granulated sugar, fine sea salt, and vanilla bean paste are added to a stand mixer bowl. The mixture is beaten on medium speed for about 3 minutes, or until light and fluffy.
An egg yolk is added to the stand mixer bowl and beaten on low speed for 30 seconds, or until fully incorporated.
The all-purpose flour is added to the stand mixer bowl and beaten on low speed just long enough for the dough to come together, about 10 seconds.
The dough is flattened and shaped into a rectangle, wrapped in plastic, and chilled for 30 minutes.
A flat surface is dusted lightly with flour. The chilled dough is rolled out into a large rectangle. Individual cookies are cut with a biscuit cutter or cookie cutters. I chose circles for my cookies.
The cookies are arranged on parchment lined cookie sheets, about 1-inch apart. The cookies can be baked or refrigerated on the trays for up to an hour. Chilling the cookies results in a crispy flatter cookie.
The cookies are baked in a preheated oven for 16 minutes. The cookies should be lightly golden around the edges.
Cookie sheets are removed from the oven and placed on wire racks to cool.
Cookies should be stored in an airtight container.
Other Cookie Recipes You Might Enjoy
Some of our most popular cookie recipes include amaretti cookies, almond chocolate chunk shortbread cookies, milk chocolate chip cookies, toasted oatmeal lace cookies, cashew butter crinkle cookies, mocha chocolate chip cookies with caramel, and dark chocolate chunk cookies with almond and coconut.
- 226 grams unsalted butter (2 sticks OR 8 ounces)
- 150 grams granulated sugar (3/4 cup)
- 1 gram fine sea salt (1/4 teaspoon)
- 8 grams vanilla bean paste (1-1/2 teaspoons)
- 20 grams egg yolk (1 large)
- 256 grams all-purpose flour (2 cups)
- Add the unsalted butter, granulated sugar, fine sea salt, and vanilla bean paste to a stand mixer bowl. Using the paddle attachment, beat on medium speed for 3 minutes or until light and fluffy.
- Add the egg yolk to the stand mixer bowl and beat on low speed for about 30 seconds, or until fully incorporated.
- Add the all-purpose flour and beat on low speed, just until the dough begins to come together. Shape into a rectangle, wrap in plastic wrap and refrigerate for 30 minutes.
- Lightly dust a large flat surface with flour.
- Unwrap and roll out cookie dough, while chilled, to about 1/8-inch thickness. Cut dough into desired shapes using biscuit cutters or cookie cutters. Arrange cookies on parchment lined cookie sheets, about 1 inch apart.
- Bake in preheated oven for 16 minutes, or until cookies are lightly golden around the edges.
- Remove cookie sheets from oven and cool on wire racks.
- Store leftover cookies in an airtight container for up to 3 days.