Once you get the bug for making cookies, you’ll want to make more. This Oatmeal Chocolate Chunk Cookies recipe creates soft and chewy cookies while this Peanut Butter Cookies recipe is another simple one with the delicious peanut flavor.
MORE COOKIES RECIPE:
Lemon Sugar Cookies | Apple Pie Cookies
Ingredients for Butter Cookies
You will need:
1/2 cup salted butter, softened to room temperature
1/2 cup butter flavored shortening
2/3 cup white cane sugar
2 egg yolks, room temperature
1 1/2 teaspoon pure vanilla extract
2 level cups all-purpose flour
4 tablespoons whole milk, maybe less
10 ounces chocolate candy melts for dipping, optional
Sprinkles, optional
SUBSTITUTIONS AND ADDITIONS
Sprinkles: If you don’t want to go down the sprinkles and melted chocolate route for a topping, you can just roll them in some sugar. This will create a nice crunchiness when you eat them.
Butter: Some people prefer unsalted butter for their baking but with this recipe, you need a little salt in there. So you can use unsalted butter but you’d need to add that. Using salted butter is just easier.
How to Make this Butter Cookies Recipe
STEP ONE: Preheat your oven to 350F. Prepare your cookie sheet with silicone baking mat or parchment paper.
STEP TWO: In the bowl of your stand mixer mix cream butter, shortening, and sugar until fully incorporated.
STEP THREE: Add egg yolk and vanilla then add flour 1/2 cup at a time while mixing until the dough is crumbly.
STEP FOUR: Add milk one tablespoon at a time until you reach a pipeable consistency. You want a firm dough. But not too thick to pipe.
STEP FIVE: Place your dough in a piping bag fitted with a large star tip. I used an Artco 826 tip. Pipe rounds onto the cooking sheet leaving two inches between each cookie.
PRO TIP: If you find the cookie dough won’t pipe, it is usually one of two things. Either your dough is too thick or the piping tip is too small. Aim for one with a 1/2 inch opening and dough that is firm but not hard.
STEP SIX: Chill 30 minutes in the fridge to avoid overspreading. This helps to make soft cookies by ensuring the fats in the recipe don’t spread too far too quickly and the other ingredients can cook properly.
STEP SEVEN: Bake for 14 minutes or until edges are golden brown. Transfer to the cooling rack to completely cool.
STEP EIGHT: Prepare dipping chocolate according to the directions then dip one half of each cooled cookie into the chocolate. Gently scrape the excess off the bottom using the rim of your bowl.
STEP NINE: Place back on the cooling rack over a sheet of parchment paper. Add sprinkles!
Storage
IN THE FREEZER: You can freeze the uncooked dough if you want to prepare ahead of time. Pop balls of the cookie dough onto a baking sheet with parchment paper and pop in the freezer. Once they are frozen, lift them off and put them in airtight containers or freezer bags. Defrost before cooking as in the recipe.
This simple homemade butter cookies recipe is a great way to create a tasty treat that can also be finished in different ways. From melted chocolate and sprinkles to sugar, you can make these delicious cookies a little different every time.
MORE RECIPES YOU’LL LOVE
Cookie Dough Dip
Pumpkin Spice Jello Cookies
Butter Pecan Crunch
Pecan Pie Bars
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Butter Cookies
Grab this simple Butter Cookies recipe for a reliable way to make one of the simplest and most enjoyable of the many cookies out there.
Course Dessert
Cuisine American
Keyword Butter Cookies Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 dozen cookies
Calories 1878kcal
Ingredients
1/2 cup salted butter softened to room temperature
1/2 cup butter flavored shortening
2/3 cup white cane sugar
2 egg yolks room temperature
1 1/2 tsp pure vanilla extract
2 level cup all-purpose flour
4 tbsp whole milk maybe less
10 oz chocolate candy melts for dipping optional
sprinkles optional
Instructions
Preheat your oven to 350°F. Prepare your cookie sheet with silicone baking mat.
In the bowl of your sand mixer, cream butter, shortening, and sugar until fully incorporated.
Add egg yolk and vanilla.
Add flour 1/2 cup at a time while mixing until dough is crumbly.
Then add milk one tablespoon at a time until you reach a pipeable consistency. You want a firm dough. But not too thick to pipe.
Place your dough in a piping bag fitted with a large star tip. I used an Artco 826 tip.
Pipe rounds onto cooking sheet leaving two inches between each cookie.
Chill 30 minutes in the fridge to avoid over spreading.
Bake for 14 minutes or until edges are golden brown.
Transfer to cocking rack to completely cool.
Prepare dipping chocolate according to the directions then dip one half of each cooled cookie into the chocolate. Gently scrape excess off the bottom using the rim of your bowl.
Place back on cooling rack over a sheet of parchment paper. Add sprinkles!
Nutrition
Calories: 1878kcal | Carbohydrates: 166g | Protein: 12g | Fat: 133g | Saturated Fat: 65g | Cholesterol: 337mg | Sodium: 696mg | Potassium: 326mg | Fiber: 1g | Sugar: 159g | Vitamin A: 1898IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 1mg
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