Servings: 36 cookies
Basic Butter Cookie バタークッキー
Indulge yourself with icebox butter cookies. Explore this easy butter cookie recipe with my 5 tips to achieve the perfect crumbly texture.
Ingredients
- 1stick/115g unsalted butter (small cubed)
- 1/2cup/115g caster sugar
- 1/50g medium egg (beaten)
- 2cups/250g Cake Flour *1
- 1/2cup/60g Almond flour
- 1/2 tsp ground vanilla *2
- a pinch of salt *3
Instructions
With a Food Processor
- Place all ingredients in a food processor and pulse till the butter and flours are mixed and become a crumbly texture.
- Place the dough onto a sheet of cling wrap.
- Wrap the dough with cling wrap and shape the dough into a long cylinder shape 1.5 inch/4cm in diameter. *5
- Roll the cookie dough with a bamboo sushi mat and rest the dough in fridge at least 1 hour. *6
- Start to preheat the oven to 374°F/190°C. *7
- After the dough is rested at least one hour in fridge, remove the cling wrap and roll the dough on the granulated sugar. *8 step by step photo no9.
- Slice the cookie dough 0.2inch/5mm thick. *9
- Lay the sliced cookie dough on a silicone mat placed oven tray and bake in 356°F/180°C , middle rack for about 18 minutes. *10
- Cool cookies on a cooling rack.
With Stand Mixer
- Soften the butter in room temperature in a mixing bowl of a stand mixer.
- Add sugar and beat with whisking attachment.
- Add egg into the bowl and mix in three different times. *11
- Sift and add the flour into the bowl. Change the attachment to the beater attachment and combine the cookie dough.
- From this point same as the food processor process.
Notes
*1 choose a flour that contains around 7 % of protein.
*2 If you are unable to get vanilla powder, it can be replaced with 1 tsp of vanilla essence.
*3 A pinch of salt is the salt pinched with a thumb, index and middle fingers.
*4 Softening butter is unnecessary. All ingredients need to be cold in order to avoid too much gluten forming.
*5 Divide the dough into two equal portion cylinders. I made and took photos with half of the amount.
*6 Rolling with a sushi mat is to rest the dough in vertical position as the step by step photo no. 8 indicates. If you don't have one, you can shape the cookie dough square instead and lay vertical in fridge. Also if possible, rest the cookie dough overnight for a better result.
*7 When the chilled ingredients are placed inside the oven, oven temperature will drop, therefore needs to be preheated at a slightly higher temperature.
*8 granulated sugar is not listed in the ingredients.
*9 Photo showing only 18 cookies because I made them with half the amount of the ingredients for the photos.
*10 This baking time is an indication only. Everyone's oven is different, so you may need to adjust the baking time.
*11 So that the egg and butter does not separate.
*Nutritional fact is for 1 cookie.
*4 Softening butter is unnecessary. All ingredients need to be cold in order to avoid too much gluten forming.
*5 Divide the dough into two equal portion cylinders. I made and took photos with half of the amount.
*6 Rolling with a sushi mat is to rest the dough in vertical position as the step by step photo no. 8 indicates. If you don't have one, you can shape the cookie dough square instead and lay vertical in fridge. Also if possible, rest the cookie dough overnight for a better result.
*7 When the chilled ingredients are placed inside the oven, oven temperature will drop, therefore needs to be preheated at a slightly higher temperature.
*8 granulated sugar is not listed in the ingredients.
*9 Photo showing only 18 cookies because I made them with half the amount of the ingredients for the photos.
*10 This baking time is an indication only. Everyone's oven is different, so you may need to adjust the baking time.
*11 So that the egg and butter does not separate.
*Nutritional fact is for 1 cookie.
- If you don't have both food processor, use the stand mixer process and manually beat and combine ingredients.
Nutrition
Calories: 72kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 2mg, Potassium: 9mg, Fiber: 1g, Sugar: 3g, Vitamin A: 86IU, Calcium: 6mg, Iron: 1mg