The Scoop
Butter cookies are proof that you don’tneed a long ingredient list to make something people mysteriously keep “just having one more” of.
These are tender, buttery, lightly crisp around the edges, and packed with vanilla flavor.
Pipe them into pretty little swirls, sprinkle with sugar, and suddenly a very simple cookie looks like pure bliss.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar, plus more for sprinkling
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 2 cups all-purpose flour
Directions
- Preheat the oven to 350 degrees F.
- Prepare two cookie sheets by lining them with parchment paper or baking mats.
- In the bowl of a stand mixer or using a hand mixer, beat the butter and sugar together until light and fluffy.
- Add the salt, vanilla, and egg, beating until well-combined.
- Reduce the speed and slowly add the flour until just combined.
- Using a rubber spatula, add the dough to a decorating bag fitted with a star attachment.
- Pipe the dough into circles on the lined cookie sheets.
- Top with the granulated sugar.
- Bake, one pan at a time, until lightly golden, about 15-17 minutes.
- Cool the cookies on a wire rack.
- Serve once cooled.
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