Butter Cookies (Slice and Bake)
Calories: 8
Adjust Servings Here: 24 cookies
Description
Buttery, melt-in-your-mouth butter cookies made with an easy slice-and-bake dough. No piping or cookie press needed—just roll, chill, slice, and bake.
Ingredients
- 226 g (cup) Unsalted butter softened
- 120 g (1 cup) Powdered sugar
- 1 large Egg
- 1 tsp Vanilla extract
- ¼ tsp Almond extract optional
- 315 g (cup) All-purpose flour
- 1 tbsp Cornstarch
- ¼ tsp Salt
- ¾ to 1 cup Coarse Sugar for coating
Instructions
- Prepare the dough - In a mixing bowl, cream the butter and powdered sugar until smooth and creamy. Add the egg, vanilla extract, and almond extract, and mix until well combined.226 g Unsalted butter, 120 g Powdered sugar, 1 large Egg, 1 tsp Vanilla extract, ¼ tsp Almond extract
- Add dry ingredients - Add the flour, cornstarch, and salt. Mix just until a soft dough comes together. Avoid overmixing.315 g All-purpose flour, 1 tbsp Cornstarch, ¼ tsp Salt
- Shape the dough - Turn the dough onto your work surface and roll it into a log about 2 to 2½ inches thick.
- Coat with sugar - Roll the log in sprinkles, pressing gently so they stick evenly all around. If the dough feels too soft to handle, chill it for 10 to 15 minutes first.¾ to 1 cup Coarse Sugar
- Chill the dough - Wrap the log in plastic wrap and freeze for 30 minutes (or refrigerate for about 1 hour) until firm.
- Slice and bake - Slice into ¼-inch thick rounds and place on a parchment-lined baking tray. Bake in a preheated oven at 350°F / 180°C for 8 to 10 minutes, until the edges are set but not browned.
- Cool - Let the cookies cool on the tray for a few minutes before transferring to a cooling rack.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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