Description
These Melt-in-Your-Mouth Butter Cookies are delightfully soft and tender with a delicate buttery flavor. Made with simple ingredients and baked to golden perfection, they are perfect for any occasion and pair wonderfully with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder (optional, for slightly puffier cookies)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Cream the butter and sugar: In a large bowl, beat together the softened butter and powdered sugar using a mixer until the mixture is light and fluffy, about 3-4 minutes. This step helps create a tender texture.
- Add the vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a sweet aroma and flavor.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, salt, and baking powder (if using) together to ensure even distribution of raising agents and seasoning.
- Mix the dough: Gradually add the dry ingredients to the butter mixture, stirring gently until combined and a soft dough forms without overmixing.
- Shape the cookies: Roll the dough into small balls about 1 inch in diameter. Place them spaced apart on a parchment-lined baking sheet and flatten each ball slightly with the back of a fork or your fingers.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn lightly golden, indicating they are done.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the melt-in-your-mouth texture!
Notes
- For a slightly puffier cookie, include the baking powder.
- Make sure the butter is softened, not melted, for the best texture.
- You can dust the cookies with additional powdered sugar once cooled for a pretty finish.
- Store cookies in an airtight container at room temperature for up to a week.
