Butter Cookies are thin, melt in the mouth, buttery, crisp cookies. Butter cookies are not only easy to make, but are perfect for gifting or to be just stacked up in a jar all the time.
Gifting during Christmas and New Years are so much more exciting when it’s handmade and homemade. It is so much more personalised and just shows how much you care for the person.
My cookie box for this Christmas has 6 different varieties of cookies. I made Lintzer cookies, Cranberry Pistachio Biscotti, Chocolate Crinckle Cookies, Butter Cookies, Almond Lemon Cookies & Chocolate Vanilla Cookies this Christmas for gifting and for family. Gifting a box of mixed cookies seemed more interesting than just one variety.
Ingredients
Eggless Version
340 gms – Unsalted butter,room temperature
1 cup – Castor sugar
1 tsp – Vanilla extract
3 1/2 cups – All purpose flour
1/4 tsp – salt
1 tbsp – Cocoa powder
Egg Version
120gms – Unsalted Butter
1/2 cup – Castor Sugar
1 egg
2 tsp – Vanilla extract
1 1/2 cups – All purpose flour
1 tbsp – Cocoa Powder
Method
. Cream the butter and sugar using an electric blender. This will usually take 8 minutes. Till the mixture gets creamy, fluffy and light.
. Add vanilla extract and egg at this point incase of using egg. Mix well till combined.
. Reduce the speed to 1 and now gradually add the All Purpose Flour. Till everything comes together.
. Take out 3/4 of this mixture onto a greased platform, bring it together. Wrap it in a clingfilm. Flatten it into a disk and refrigerate for 15 to 20 minutes.
. Add cocoa powder to the remaining dough in the bowl and mix it on speed 1 till combined well. Remove it, Wrap it in the clingfilm, flatten and refrigerate.
. Remove the dough disks and place them in between two layers of grease proof paper and roll it to a 3mm thick sheet. And place it in the refrigerator for 15mins. This will harden the dough and help cut crisp, sharp edges.
. Preheat the oven to 180degree. Line the cookie sheet with parchment paper.
.Cut the plain vanilla dough sheet using 2″cookie cutter.
. Place the cut shapes on the cookie sheet with one finger distance. The egg cookies don’t spread a lot while baking so you can place them closer. The eggless ones spread a little so place them in 1″ distance.
.Poke holes in them using toothpicks and sprinkle granulated sugar on some.
. Bake for 10 to 12 minutes or till they are golden brown and darker at the edges.
. Leave them on the cookie sheet for a couple of minutes and then transfer them onto a cooling rack. let it cool completely. Store it in an airtight container.
- 340 gms - Unsalted butter,room temperature
- 1 cup - Castor sugar
- 1 tsp - Vanilla extract
- 3½ cups - All purpose flour
- ¼ tsp - salt
- 1 tbsp - Cocoa powder
- Cream the butter and sugar using an electric blender. This will usually take 8 minutes. Till the mixture gets creamy, fluffy and light.
- Add vanilla extract and egg at this point incase of using egg. Mix well till combined.
- Reduce the speed to 1 and now gradually add the All Purpose Flour. Till everything comes together.
- Take out ¾ of this mixture onto a greased platform, bring it together. Wrap it in a clingfilm. Flatten it into a disk and refrigerate for 15 to 20 minutes.
- Add cocoa powder to the remaining dough in the bowl and mix it on speed 1 till combined well. Remove it, Wrap it in the clingfilm, flatten and refrigerate.
- Remove the dough disks and place them in between two layers of grease proof paper and roll it to a 3mm thick sheet. And place it in the refrigerator for 15mins. This will harden the dough and help cut crisp, sharp edges.
- Preheat the oven to 180degree. Line the cookie sheet with parchment paper.
- Cut the plain vanilla dough sheet using 2"cookie cutter.
- Place the cut shapes on the cookie sheet with one finger distance. The egg cookies don't spread a lot while baking so you can place them closer. The eggless ones spread a little so place them in 1" distance.
- Poke holes in them using toothpicks and sprinkle granulated sugar on some.
- Bake for 10 to 12 minutes or till they are golden brown and darker at the edges.
- Leave them on the cookie sheet for a couple of minutes and then transfer them onto a cooling rack. let it cool completely. Store it in an airtight container.
Hello Madhuri! I am a great fan of your recipes ! And the photos are so inviting ! The cookies look so scrumptious ! Just one query what is the amount of cocoa powder to be used for chocolate cookies?
Thank you Pratibha ? it’s 1 tbsp cocoa powder
Hi Madhuri
I made the eggless one. Turned out so crumbly and broke into smithereens. Is 340 gm of butter correct? I still have 3/4 th of the dough left. How can I fix it? Please guide
Hi Vijayalakshmi, the butter needs to be completed in room temperature and needs to be creamed well till it is light and fluffy. Mix the dough well till it forms a ball. If the butter isn’t in room temperature or not whipped well, it gets crumbly and breaks.
Try kneading the dough that is left, roll it between two sheets of cling film and refrigerate for 1/2 hour and then cut it and bake it. That should work.