These deliciously soft butter cookies will practically melt in your mouth. They have the amazing flavour of butter and vanilla and they will make you want to over indulge.
They are incredibly easy to make as all you need is 5-6 simple ingredients which am sure you have in your kitchen most of the time. ( The reason I said 5 is for those who like buying salted butter 
).
I can assure you, once you bake these cookies, everyone will want some more. At least this recipe yields 30-32 cookies, Yeppiee!
Here is the trick to making soft butter cookies:
Unsalted butter: It got to be partly melted. Just measure your butter using a scale and pop it in your microwave for a few seconds to partly melt it. The advantage of using unsalted butter is that you are able to add salt to your liking. Different salted butters have different quantities of salt. Make sure to go for the unsalted one whenever you can.
Corn flour: This is responsible for making the cookies light, soft and melt in your mouth. You cannot make butter cookies without corn flour, never!
Icing sugar: This is the powdered form of sugar. It is best to use in this recipe as it doesn’t have the sugar granules. It enhances the softness of the cookies as well.
The above are the key components of butter cookies. The other ingredients include; vanilla essence/extract ( extract is the real deal), salt and all purpose flour.
Making the dough:
In a large mixing bowl, whisk together the butter, vanilla, and sifted sugar until creamy and well combined. Use a wire whisk at this point. Add in your sifted cornflour, sifted flour, and salt, and mix to form a smooth, soft dough as the one below.
Roll the dough into small 20g balls ( yields 30-32 cookies) or your preferred size. Just make sure they are not extremely big. I use the measuring scale as below for accuracy.
Place your balls onto a tray lined with parchment paper then press them down with a fork to form a pattern. (I also used other cookie decorative tools to decorate mine). Do not put them too close to each other as they might spread and touch each other.
Freeze the cookies until solid for about 10 – 20 minutes. This step is crucial to prevent them from spreading while baking.
From the freezer, carefully transfer them to your baking tray with the same parchment paper you froze them and bake them in a pre-heated oven at 180℃ for 12-18 minutes until firm and just starting to colour around the edges but still very pale.
Ingredients
- 1 cup (227g) unsalted butter, partly melted
- 2 teaspoons vanilla essence/ extract
- 3/4 cup (93g) icing sugar, sifted
- 1 and 1/2 cups (187g) cornflour, sifted
- 1 cup (125g) all-purpose flour, sifted
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180℃. Then set aside your baking tray.
- In a large mixing bowl, whisk together the butter, vanilla, and sugar until creamy and well combined.
- Add the cornflour, flour, and salt, and mix to form a smooth, soft dough.
- Roll the dough into small 20g balls, and place them onto a tray lined with parchment paper. Press them down with a fork to form a pattern. Freeze until solid – about 10 – 20 minutes.
- Once frozen, transfer them to a baking tray with the same parchment paper used for freezing and bake for 12 – 18 minutes or until firm and the edges are JUST turning golden brown. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
NOTES
Make sure to measure your flours correctly. Don’t make the mistake of adding too much flour. If you don’t have a scale, fluff your flour with a spoon before measuring then sprinkle it in your measuring cup and use a knife to level it off.
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I know you’re going to love these Butter Cookies. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram & Facebook. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
