Grandma's Secret Butter Cookies (Printable Version)

Tender, buttery cookies that melt in your mouth with delicate sweetness. A beloved classic perfect for any occasion.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon sea salt

→ Wet Ingredients

03 - 1 cup unsalted butter, at room temperature
04 - 3/4 cup granulated sugar
05 - 1 large egg yolk
06 - 2 teaspoons pure vanilla extract

→ Optional Finishing

07 - 1/4 cup powdered sugar, for dusting

# How-To:

01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour and salt until well blended.
03 - In a large bowl, beat the butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Add the egg yolk and vanilla extract. Mix until fully incorporated into the butter mixture.
05 - Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together. Do not overmix.
06 - Roll tablespoonfuls of dough into balls and place them 2 inches apart on the prepared baking sheets.
07 - Gently press each ball with the tines of a fork or the bottom of a glass to flatten slightly.
08 - Bake for 10-12 minutes, or until the edges are just turning golden. Do not overbake.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Dust cooled cookies lightly with powdered sugar, if desired.

# Expert Hints:

01 -
  • The dough practically whispers to you when its ready, forgiving enough for beginners but rewarding enough for seasoned bakers
  • They bake into tender pockets of buttery comfort that somehow make an ordinary Tuesday afternoon feel like a celebration
02 -
  • Room temperature butter should give slightly when you press it, cold butter creates flat cookies and melted butter makes them spread into thin crispy wafers
  • The moment you see golden edges, get those cookies out of the oven, they may look underbaked but they firm up perfectly while cooling
03 -
  • Try swapping half the vanilla extract for almond extract to create a completely different cookie that pairs beautifully with coffee
  • Roll the dough balls in coarse sugar before baking for a sparkly crunchy exterior that makes these absolutely irresistible

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