Zesty and buttery, these cookie cutter delights are the talk of the town. Perfect for any occasion, they’re as fun to make as they are to eat. Let’s dive into the world of buttery goodness where crisp edges meet soft hearts.
Why This Recipe Works
- The high butter content ensures a rich flavor and tender texture.
- Chilling the dough prevents spreading, keeping those intricate cutter shapes sharp.
- A touch of vanilla elevates the simple ingredients to gourmet status.
- Perfect for decorating, these cookies hold their shape under royal icing or sprinkles.
- Quick bake time means you’re never more than 15 minutes away from cookie heaven.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Equipment Needed
- Electric mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
Cream Together Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. The mixture should look almost white and be noticeably lighter in texture.
Incorporate Egg and Vanilla
Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl to ensure everything is evenly mixed. This step is crucial for that signature buttery flavor and aroma.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Chill the Dough
Divide the dough in half, flatten into discs, and wrap in plastic. Chill for at least 1 hour, or up to 2 days. This step is non-negotiable for cookies that hold their shape. Tip: If you’re in a hurry, 30 minutes in the freezer can substitute.
Roll, Cut, and Bake
Preheat your oven to 350°F. Roll the dough to 1/4-inch thickness on a floured surface. Cut into shapes and transfer to parchment-lined baking sheets. Bake for 10-12 minutes, until the edges are just golden. Let cool on the sheet for 5 minutes, then transfer to a rack.
Tips and Tricks
For those looking to elevate their cookie game, consider these pro tips. First, if your kitchen is warm, chill your rolling pin and cookie cutters to prevent sticking. Second, for even baking, rotate your sheets halfway through. Third, dust your cutters with flour for cleaner releases. Lastly, experiment with baking times by a minute or two to find your perfect crunch.
Recipe Variations
- Add zest of one lemon or orange for a citrusy twist.
- Mix in 1/2 cup of finely chopped nuts for added texture.
- Substitute 1/4 cup of the flour with cocoa powder for chocolate cookies.
- Use almond extract instead of vanilla for a different flavor profile.
- Dip half of each cooled cookie in melted chocolate for a decadent finish.
Frequently Asked Questions
Can I use salted butter?
Yes, but omit the added salt in the recipe. Salted butter can vary in saltiness, so it’s best to control the amount yourself with unsalted butter and a pinch of salt.
Why did my cookies spread?
This usually happens if the dough wasn’t chilled long enough or the oven wasn’t preheated. Ensure your dough is firm and your oven is at the right temperature before baking.
Can I freeze the dough?
Absolutely! Wrapped tightly, the dough can be frozen for up to 3 months. Thaw in the fridge overnight before rolling and cutting.
Summary
This butter cookie cutter recipe is your ticket to delicious, beautifully shaped cookies that are perfect for any occasion. With simple ingredients and clear instructions, you’re set for success.