Old-Fashioned Butter Cookie Recipe
This Old Fashioned Butter Cookie Recipe will bake up a delicious rich-tasting, buttery, crispy, melt-in-your-mouth cookie. These cookies go perfect with a cup of coffee or a tall glass of milk!
Equipment
- stand or hand mixer
- measuring cups and spoons
- 2 cookie sheets
- Silpat or parchment paper (Optional)
- Cooling grid
- Rubber/silicone spatula
- cookie or regular spatula
- ruler or tape measure
Ingredients
- 3/4 cup (169g) unsalted butter, softened
- 1/2 cup (99g) granulated sugar
- 2 1/4 cups (270g) all-purpose flour
- 1/2 cup (114g) sanding sugar, optional
Instructions
- Beat butter and sugar in the bowl of a stand mixer or a large mixing bowl with a hand mixer on medium speed until butter is light and fluffy. Scrape down the bowl with a rubber spatula.
- Add the flour and beat on low increasing to medium until most of the flour is incorporated.
- Turn out ingredients onto a large piece of waxed paper and slowly mix in the remaining flour with your hands until completely combined. (The dough will be crumbly at first, but keep working the crumbs in with your hands until combined.)
- Roll the dough into a 15-inch log.
- If you're using sanding sugar, sprinkle it all over the dough and carefully roll the log into the sugar on all sides until covered.
- Wrap dough in waxed paper and refrigerate for 30 minutes to an hour until firm.
- Preheat oven to 325° F.
- Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
- After dough is chilled, unwrap and slice into thick slices with a large sharp knife.
- Place cookies on cookie sheet about 1 inch apart. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)
- Bake cookies for 20 minutes or until just beginning to turn brown.
- Transfer cookies to a wire rack to cool. Enjoy!
Notes
Store cookies at room temperature in an airtight container or sealed food storage bag for up to one week. Metal tins are also perfect for storing these cookies.
Cookies can be frozen in a single layer on a tray. Then transfer to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. Bring to room temperature before serving.
Unbaked dough log can be wrapped tightly in plastic wrap and foil (or a freezer bag) and stored in the freezer for up to 2 months. You can defrost and bake or slice and bake frozen, adding 1-2 extra minutes to the baking time.