Description
These classic butter cookies are incredibly easy to make and perfect for any occasion. With a buttery texture and a hint of vanilla, they melt in your mouth with every bite. For a unique twist, add a pinch of nutmeg to enhance the buttery richness, adding a warm, subtle spice that sets these cookies apart.
Equipment
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
- Cookie cutters (for rolled cookies, optional)
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Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- Optional: 1/8 teaspoon ground nutmeg (for a unique flavor twist)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. - Add Egg and Vanilla
Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined. - Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. If using, add the ground nutmeg here to blend evenly throughout the dough. - Mix the Dough
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender. - Chill (Optional for Rolled Cookies)
If you plan to roll and cut the cookies, chill the dough for 30 minutes. This helps the dough firm up for easier handling and ensures the cookies hold their shape during baking. - Shape the Cookies
- For drop cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- For rolled cookies: Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with cookie cutters and place them on the baking sheets.
- Bake
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. - Cool
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a unique touch, try adding a pinch of nutmeg to the dough. Nutmeg enhances the buttery flavor without overpowering the classic taste of these cookies, adding just a hint of warmth and depth. This twist makes the cookies more interesting while maintaining their traditional appeal.
- Room Temperature Ingredients: Make sure the butter and egg are at room temperature to create a smooth, cohesive dough.
- Avoid Overmixing: Mix only until the ingredients are combined to keep the cookies tender.
- Chilling the Dough: If rolling the dough, chilling helps it stay firm, making it easier to handle and cut.
- Uniform Size: For even baking, keep cookies the same size and thickness.
- Room Temperature: Store cookies in an airtight container at room temperature for up to one week.
- Freezing: For longer storage, place cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Protein: 1g
- Cholesterol: 20mg