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butter cookies

Butter Cookies

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Brunch, Dessert
Cuisine American
Servings 16


  • 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.


*Chill cookies on trays before baking for 30 to 60 minutes for cookies with a little less rise in them.
Keyword butter cookies