Melt in Your Mouth Butter Cookies Recipe
- 1 cup (230g) Butter, room temperature
- 2/3 cup (85g) powdered sugar
- 1½ cups +1 tbsp (200g) All-purpose flour
- 1/3 cup (45g) Cornstarch
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
1. Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.
2. Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.
3. Sift in flour, cornstarch and salt in two batches. Mix until combined.
4. Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.
5. Refrigerate for 20-30 minutes.
6. Bake, one pan at a time, until light golden brown, about 12-15 minutes. Allow to cool completely before storing or serving.
Notes:
- Store in an airtight container at room temperature for up 3-4 days.
- You can freeze the cookies for a month.
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I made these tonight. They were super easy to make. The flavor was great. My cookie press wasn't working right, so I used a small (1 1/2") ice cream scoop, then press them down a bit with my potato masher. I am adding these to my cookie trays this year. I baked them 12 min. at 340°. Yield: 24 cookies.
ReplyI tried making these butter cookies and they were delicious. I'm just wondering why my cookies do not get brown on the sides even I added more baking time? 17 minutes to be exact. On what rack should I put my cookie sheet inside the oven? For now I put it on the third rack.
ReplyHi Gina. I noticed that the color and weight of the cookie sheets make a difference. (The lighter the weight and the darker the pan, the quicker they brown.) I always place the cookie sheet in the middle of the oven. I just keep checking them when it's close to the time. I hope this helps.
ReplyI always put on second rack and comes out perfect.
ReplyI just made these cookies and they came out GREAT! I decorated my cookies with colored sugar. Please try!
ReplyThis recipe is true to its title.. melt in our mouth. Butter cookies has always been my kids favorites. The cookies brown perfectly after 15 mins in the oven. I use a wide star nozzle and the cookies turn out to big😅
ReplyWhat have you used salter or unsalted butter ??
ReplyAlways unsalted.
ReplyHey :') Can i use vegetable oil or flavorless oil instead of butter to get the same buttery flavor though the title says butter cookies because im in short of butter right now?
ReplyHi, No, in this recipe you can't replace the butter with oil.
ReplyBtw whats the name of the background music u used?
ReplyI must be very weak because I can’t squeeze the batter out of the bag. What size tip is used? They are delicious but I can’t use a pastry bag.
ReplySame thing happened with me.
ReplyHi, can I use eggs in this recipe?
ReplyHi, can I use eggs in this recipe?
ReplyYes, but requiters changes. Why do you want to use eggs? This recipes works perfectly without eggs.
ReplyDoes this recipe require salted butter or unsalted butter?
ReplyUnsalted butter
ReplyHow long do you beat the butter and sugar for? And then how long again after adding flour I don’t want to over mix them
ReplyCan I use whole wheat flour in place of all purpose flour.
ReplyCan i replace all purpose flour to cake flour?
ReplyHey, I only have Vanilla extract powder. Is it still okay?
Replycan I use salted butter?
Replyi've try this today, i love it, and my friends too.. thanks for sharing. <3
ReplyThanks for sharing the receipee
ReplyHi :) Can't wait to try this tonight, in place of unsalted butter, can I use utterly butterly spread? Or can I only use real butter?
ReplyI only have a mini fridge. Could I put in freezer for 5-10 minutes instead
ReplyThanks for the recipe
ReplyYou're welcome :)
ReplyHihi, yr cookies looks amazing and so simple but i have a question May i know for the heat element is top and bottom 170 degrees? With fan or without fan? Thks and appreciate 🙏🏻
ReplyHi I jade these yesterday, ans they were awesome! Great recipe! Just one question, they did not save their shape during baking, any thoughts why?
ReplyI followed the recipe but the mixture was very thick and hard to pipe out. I added 10 tbsps of evaporated milk to the mixture which made it a little manageable. My husband had to use his muscles to pipe out the cookies. Where did I go wrong? Thanks.
ReplyHello , I never leave comments or do reviews. But you made my evening for sure !! Theses cookies are amazing & what’s mind boggling is they taste like a cookies I use to buy from this bakery in Indiana years ago . I have to say they are my favorite cookies cause I only have two and this is one . I added colored sugar sprinkles on them , just so YUMMY 😊 So thank you very much 🤗 Keep uo the good job . Sincerely, Leslie from Florida 😊
ReplyHi Leslie! I’m going to try to make these later today... but I’m writing you because I’ve been searching like crazy for a recipe that tastes like butter cookies I bought when I lived in Chicago. And they are from a bakery in Gary Indiana! I hope it’s the same bakery you’re referring to!!! Did these actually taste like and have the texture of those cookies you used to buy?
ReplyCan I use almond flour instead of all purpose?
ReplyNo, but you can try my almond cookies. Search on my website: Almond cookies
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