3-Ingredient Butter Cookies Recipe
- 1 cup (230g) Butter, softened
- 2 cups (250g) Flour
- 2/3 cup (85g) Powdered sugar
Optional additions:
- Vanilla extract
- Salt
- Sugar for coating
- Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
- In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
- 2 ways to shape the cookies:
- Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
- Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
- Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
- Allow to cool.
Notes:
- Cookies can be stored in an airtight container up to 3 days.
- If the cookies are too soft, refrigerate for 30 minutes before baking.
- Equipment I used in this recipe: https://www.amazon.com/shop/thecookingfoodie
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I tried your recipe with exact measurements minus vanilla extract. It was super delicious.... My family loved it. Thank you very much
ReplyCan the recipes be printed out??
ReplyPress the printer icon on the right bottom corner of where the picture of biscuits is.
ReplyI NEVER write comments for these recipe pages but... I’m amazed. I’ve never had such good butter cookies! They’re delicate, simple, and dissolve in the mouth beautifully. I piped these in rounds because I didn’t have the patience to roll them out and it still worked great. And so easy!!!
ReplyI tried these cookies and love them, my family loves cookies I usually store them in the freezer or chiller. How long would these last if I store them?
Replyin a airtight container, they last about three days :)
Reply Show More CommentsHow much salt and vanilla should be used?
ReplyI am waiting on the refrigeration part then I will roll and cut. I plan to make a hack alfajaor with these as I have a load of homemade dulce de leche spread I’ve got to use! Stay tuned!
Replywas that english-?
Reply Show More CommentsWhat flour should I use?
ReplyI think its plain because optional salt
Reply Show More Commentsi used a drizzle of maple syrup instead of the powdered suger and it worked! :D
ReplyYes I get the cracks too but trust me no one has complained! If you sift the flour, and use powdered (also sifted), plus corn starch, that’s pretty much the base alfajores! They’re so good it’s almost the texture of Mexican wedding cookies. I do love this recipe on here as well with a piping bag to make it decorative. Happy Holidays all!
ReplyCan I put this receipe in a cookie press?
ReplyThese cookies were AMAZING! They came out beautifully, and surprisingly looked just like the picture! They were delicious. I highly recommend these.
ReplyWhat is the kind of blender/whisker you used? Where do you buy it
ReplyThere is a link with a list of product in the top of the page. It's called "shop".
ReplyWhat is powdered sugar
ReplyPowdered sugar also known as icing sugar is a regular sugar that has been ground into a powder. You can find it at any store.
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