Homemade Butter Cookies
These Homemade Butter Cookies are delightfully rich and melt-in-your-mouth perfect! Simple ingredients combine for a classic treat everyone will love.
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Cookie scoop or tablespoon
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon milk
- 2 cups + 2 tablespoons all-purpose flour
- ½ cup semi-sweet or milk chocolate chips optional
- 1 teaspoon vegetable oil
- sprinkles if desired
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Mix in the vanilla extract, almond extract, and egg yolk until well combined.
- Add the tablespoon of milk and blend until smooth to create a creamy dough.
- Gradually add the all-purpose flour and mix on low speed until just combined. Avoid overmixing to keep the dough tender.
- If using, gently fold in the chocolate chips with a spatula for even distribution.
- Using a cookie scoop or tablespoon, portion out the dough onto a parchment-lined baking sheet, leaving space for spreading.
- Optionally, press sprinkles onto the top of each cookie before baking for added color.
- Bake in the preheated oven for 10-12 minutes or until edges are lightly golden. Centers may look slightly underbaked but will firm as they cool.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Substitute the egg yolk with a flaxseed egg or applesauce for an egg-free version.
- For chewier cookies, slightly underbake and cool on the baking sheet before transferring.