Mantecaditos (Easy Dominican Butter Cookies)
These Mantecaditos are melt-in-your-mouth Dominican butter cookies with rich flavor and tender crumb. So easy and perfect for any occasion!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric mixer (optional)
- Baking Sheet
- Parchment Paper
Ingredients
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 medium egg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick salted butter 1/2 cup, 185g, chilled
Instructions
Cooking Mantecaditos (Easy Dominican Butter Cookies): The Process
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, beat the chilled salted butter and brown sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
- Add the medium egg and vanilla extract to the butter-sugar mixture. Mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a soft dough.
- Use a tablespoon or cookie scoop to portion the dough and roll into small balls. Place them spaced apart on the prepared baking sheet.
- 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.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy with tea or coffee!
Notes
- Chilling the butter is key for tender texture and better cookie structure.
- Avoid overmixing after adding flour to prevent tough cookies.
- Store leftovers in an airtight container at room temperature for up to a week or freeze dough balls for up to three months.