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–+ servings
cookie dough in a standing mixer

Simple butter cookies

Amazing cookie dough for buttery and light cookies. Use it as a base to many any kinds of cookies you like!
Author ayacaliva
Total Time 15 minutes
Course Cookie
Servings 12 people
5 from 1 vote
Print Pin

Equipment

  • Stand mixer with a pedal Or a bowl with a whisk and spatula
  • Whisk to mix flours
  • Spatula
  • Plastic wrap to wrap the dough to store

Ingredients

  • 8 oz Butter (soft) 2 US sticks
  • 5 oz Powdered sugar 1 ⅙ US cups
  • ¼ teaspoon Salt
  • 1 egg Whole egg
  • 1 yolk Egg yolk Save the egg white for egg wash if you need it.
  • 10 oz All-purpose flour 2 ¼ US cups
  • 3 oz Almond flour ⅞ US cup

Instructions
 

  • Mix soft butter, powdered sugar, and salt in a bowl until it's evenly blended.
    8 oz Butter (soft), 5 oz Powdered sugar, ¼ teaspoon Salt
    adding powdered sugar to butter
  • Add a whole egg and yolk and mix until smooth. (Clean the side and the bottom of a bowl on the way.)
    1 egg Whole egg, 1 yolk Egg yolk
    adding eggs in a mixing bowl to make cookie dough
  • Add all-purpose flour and almond flour and mix until it's evenly incorporated. (Clean the pedal and the bowl on the way.)
    10 oz All-purpose flour, 3 oz Almond flour
    adding flours in a stand mixer to make cookie dough
  • If you want to roll it immediately, use parchment paper so your rolling pin does not touch the dough directly. Or chill the dough in the fridge first and roll it later!
    Cut it into desirable shapes.
    rolling vanilla cookie dough
  • Chill the cut-out cookies in the fridge (preferably in the freezer) before baking it. It prevents the dough from spreading too much in the oven.
  • Bake at 345 F | 174 C for about 6 - 15 minutes (or more!).
    Adjust the time and temperature depending on the oven and the size and thickness of your cookies.
    To enjoy the light and crispy texture, bake the cookies until you see nice golden caramelization around the edge.
    holiday cookies on a tray in the oven

Video

Notes

How to store it:

Wrap the dough tightly and store it in a fridge for up to 4 days or a few months in a freezer.
 
Chill the cut-out or piped cookie dough completely until right before baking. By doing that, they don't spread too much in the oven. I like to freeze them to maximize the result!
One batch of the recipe makes about 800g | 28.2oz of the dough
 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience as a note.

Nutrition

Calories: 291kcal | Carbohydrates: 32g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 39mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 581IU | Vitamin C: 0.003mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Let us know how it was!