Super Easy Butter Cookies

19 Oct

You know those really yummy butter cookies that come in the fancy-schmancy tins at the grocery store?

Ditch the tins. You can make amazing, melt-in-your-mouth butter cookies at home. Ten minutes, tops, to make the dough, and 10 minutes in the oven per dozen. And you will not believe how good they are.

This is a Mark Bittman recipe. Mark Bittman is the man as far as I’m concerned, and if you don’t have a copy of his How To Cook Everything, you need to race right out and get one. Because if it’s not in there, you probably don’t need to make it.

I fiddled with it, just a touch. I used half bread flour, just because I wanted my cookies a little chewier. A little more bite. But you can use all AP flour and they’ll be amazing too.

You’re going to want to bake these on a cookie sheet that’s lined with parchment paper, and you’re going to want to spray the business side of that paper with butter cooking spray. That’ll help these brown and get all golden delicious on their bottoms. And as soon as you see a little golden delicious underneath, on the bottom edges, pull these out and cool them. Trust me–you’ll get soft and slightly chewy and mmm mmm good.

These keep for several days in an airtight container. They’ve never lasted that long around here, but in theory, that’s true.

To make these, you’ll need:

1 cup all-purpose flour

1 cup bread flour

1/2 tsp baking powder

pinch of salt

1 stick unsalted butter, softened

3/4 cup sugar

1 tsp vanilla extract

1 egg

1/4 cup milk (water works if you have an allergy)

Heat your oven to 375 degrees. Line a heavy cookie sheet with parchment paper and spray that with butter spray.

In a bowl, gently stir together flour, baking powder, and salt.

In your mixer bowl, cream together butter and sugar until light and fluffy. Blend in vanilla and egg. Mix well.

Gently–oh so gently–stir in half of the flour mixture. Do not overmix this–you’ll toughen up these sweet cookies. As soon as the flour is mixed in, mix in the milk, and then the rest of the flour.

Drop by rounded teaspoons onto the cookie sheet–these don’t spread much so you don’t need a lot of room. Bake 10 minutes or until the bottoms start to brown. Cool on baking sheet for 2 minutes, and then off the baking sheet until room temperature. Store in a sealed container.

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