Description
These Easy Melt-in-Your-Mouth Butter Cookies are a classic Danish-style treat known for their delicate, crisp-yet-tender texture. Made with simple ingredients like butter, powdered sugar, and vanilla, these cookies are piped into pretty rosettes or circles, baked to a light golden perfection, and are perfect for any occasion or holiday.
Ingredients
Scale
Butter Cookie Dough
- 1 cup Butter (room temperature)
- 2/3 cup Powdered sugar
- 1½ cups + 1 tablespoon All-purpose flour
- 1/3 cup Cornstarch
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven: Set your oven to 340°F (170°C). Line two baking sheets with parchment paper and set aside to prepare for the cookies.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter, vanilla extract, and powdered sugar using a hand or stand mixer on medium speed until the mixture is light, creamy, and fluffy, about 2–3 minutes. This step is crucial for incorporating air into the dough to achieve the melt-in-your-mouth texture.
- Add the dry ingredients: Sift together the all-purpose flour, cornstarch, and salt. Add these dry ingredients to the butter mixture in two additions, mixing gently on low speed just until combined. The dough should be soft but not sticky. Be careful not to over-mix, as this could toughen the cookies.
- Pipe the cookies: Transfer the dough into a piping bag fitted with a large open star tip. Pipe 2-inch (5 cm) rosettes or circles onto the prepared baking sheets, leaving some space between each cookie to allow for slight spreading during baking.
- Chill the cookies: Refrigerate the piped cookies for 20–30 minutes. This chilling step helps the cookies retain their shape during baking and prevents spreading.
- Bake: Place one baking sheet in the preheated oven at a time and bake for 12–15 minutes or until the edges are just lightly golden. Avoid overbaking to maintain a tender texture.
- Cool and serve: Let the cookies cool completely on the baking sheet or transfer to a wire rack. Once cooled, enjoy their delicate, crisp-yet-tender, melt-in-your-mouth texture.
Notes
- Using room temperature butter makes it easier to cream and results in a fluffier dough.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Chilling the cookies before baking is essential for maintaining their shape and preventing spreading.
- Pipe the cookies as close to the size suggested (2 inches/5 cm) for even baking and perfect texture.
- Store the cookies in an airtight container at room temperature for up to one week.
