Here’s a simple and classic recipe for the World’s Best Butter Cookies—crispy on the edges, soft in the center, and buttery perfection every time. 🍪🧈
Ingredients (makes about 24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven: 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar: In a bowl, beat butter and sugar together until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until combined.
- Mix dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Shape cookies: Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart. Flatten slightly with a fork or the bottom of a glass.
- Bake: 10–12 minutes, or until the edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
💡 Tips:
- For extra flavor, add a pinch of nutmeg or almond extract.
- Drizzle melted chocolate on top or dip half in chocolate for a special treat.
If you want, I can also give a 5-minute no-chill version that’s ready super fast for last-minute cookie cravings. Do you want me to do that?
