25 minsEasy36 cookies

There's something magical about perfectly baked butter cookies that practically dissolve on your tongue, leaving behind pure buttery bliss. This classic recipe has become my go-to for holiday gatherings, afternoon tea, or whenever I need a sweet treat.

Why This Recipe Works

The secret to these melt-in-your-mouth cookies is properly creaming the butter with sugar. This process creates tiny air pockets that give the cookies their delicate, tender crumb texture.

Ingredients

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2½ cups (310g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt

Instructions

  1. Cream butter and sugar for 3-4 minutes until pale and fluffy using an electric mixer.
  2. Add wet ingredients — beat in the egg and extracts until well combined.
  3. Mix dry ingredients in a separate bowl, then gradually incorporate into the butter mixture until just combined.
  4. Shape cookies into 1-inch balls and flatten gently with a glass or fork.
  5. Bake at 325°F (165°C) for 12-15 minutes until edges are barely golden.
  6. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips

  • Room temperature ingredients are essential for proper creaming
  • Avoid overbaking — cookies continue cooking after removal from oven
  • Dough can be refrigerated up to 3 days or frozen for 3 months

Storage

Store in an airtight container at room temperature for up to one week.