220
Submitted by P48422
"I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich."
photo by Billy Green 
- Ready In:
- 33mins
- Ingredients:
- 6
- Yields:
-
48 cookies
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ingredients
- 8 ounces unsalted butter
- 3⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons pure vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
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directions
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Questions & Replies
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Hello, I'm using "gram" for ingredients measurement. May I know which conversion table I should refer to? I found conversion table online but seems like there are no standard figures. Varies. Need help ><
Cheam A.
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Do these have to Be put in the refrigerator? Is that part of the recipe? Or is that only if you want to make them and bake them later?
marnie1502
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can you use a cookie gun with this butter cookie receipe
vlnagn1986
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I noticed that there is no baking soda or baking powder, is that standard for butter cookies?
rose_queen7
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If hand piping, should the dough chill before piping to hold shape? If so, how long? Any other adjustments?
Mschristine00
see 22 more questions
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Reviews
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Well, ta-da! I thought I recognized this recipe. I agree, this is the best butter cookie. I make them with a hand held beater, and they are always wonderful. It's that one egg yolk which turns them from ordinary to special. One of my kids always like a whole blanched almond planted in the middle.
Jangomango
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I have been a Chef for 30 years. I don't understand all the negative responses here. I suggest a little more flour and 2tbs extra sugar to make the dough less wet. It cooks beautifully. Hot oven is the trick and leave on tray until completely cold. They crisp up beautifully. Can also be used as a slice base with great success
Lana P.
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Wonderful buttery cookies with a flakey texture that were not too sweet (just like PetitFour described them). The flavor of these cookies reminds me of those Danish butter cookies that come in a round tin and are sold mostly during the holidays. My kids loved these cookies.
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I have been looking for a butter cookie that tastes like the ones Gramma used to bake. This is the recipe. Thanks, PetitFour, these are the best butter cookies ever!
Terri F.
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Just tried these with 3/4 cup of virgin coconut oil vs the butter,,,o m g,,,,yummy:)
armybaby
see 207 more reviews
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Tweaks
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I make this recipe every year. I use this recipe with ingredients exactly as shown but skip refrigeration roll out... and makes this the perfect recipe for my cookie press! Cook for 8 minutes at 400 degree oven (375 if convection) until edges start to slightly brown (shortened bake time due to room temp dough). Also I think a key is that the butter and eggs are also at room temp when mixing, do not try to mix from cold butter or eggs. I keep the pressed cookies simple and drizzle with 70% dark choc or a dark choc chunk pressed in center as soon as they come out of oven. A sprinkle of sea salt with the dark chocolate drizzle for the sweet salty treat and these are are hit! Not too sweet, perfectly flaky, and not too doughy! These are my favorite holiday treat, great to give as gifts or to bring for the hostess with a bottle of wine!
Jeannette B.
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I love this cookies...it's yummmy...! I substituted about half a teaspoon of vanilla for Rum extract ;)
dina8905
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YUM! This is the butter cookie recipe that you've been looking for. Stop looking for another recipe because THIS IS IT! I substituted about half a teaspoon of vanilla for almond extract. If you're new to baking, I recommend taking the butter out of the fridge for about half an hour to let it soften(makes it easier to cream). Also, you can skip refrigerating the dough if you're just going to roll it out and use cookie cutters. Great, easy, and fun recipe for kids too.
raesos91
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I added a half teaspoon of Almold extract!
Diane E.
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I used gluten free flour, a rice flour to be exact, and these came out really well. My son said they were very dry, but in a crumbly-good way. They were great dipped in tea.
Katherine B.
see 9 more tweaks
RECIPE SUBMITTED BY
P48422
United States
- 99 Followers
- 142 Recipes
- 8 Tweaks
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