butter cookies recipe

Wonderfully easy Vegan Chocolate Butter Cookies Recipe - veganised version of my German childhood recipe! Made with aquafaba, cacao, and an almond placed on top for the traditional finish.

Vegan Chocolate Butter Cookies Recipe

vegan spread, softened

milliliters aquafaba (unsalted chickpea water, weight before whipping)

raw cacao powder

caster sugar

tsp vanilla extract

plain flour

cornflour

tsp baking powder

almonds

Place the chickpea water in a mixing bowl and blend with an electric hand mixer for 5-6 minutes or until stiff peaks are formed.

Carefully add in the softened butter, cacao powder, sugar, and vanilla extract.

Into a separate mixing bowl, sieve the flour, cornflour, and baking powder, then slowly mix the dry ingredients into the aquafaba mix.

Cover the cookie batter in cling film and place it in the fridge for about an hour to harden.

Once the hour elapses, preheat your oven to 200C (390F).

Shape the dough into a log of roughly 4cm diameter and use a sharp knife to cut the log into cookies of 1cm thickness.

Place the cookies on a lined baking tray and press a blanched almond onto the middle of each cookie.

Bake the cookies in the oven for 10 minutes and allow them to cool for 20 minutes before removing them from the baking tray.

German Butter Cookies are the perfect holiday cookie! Golden brown on the outside and deliciously buttery on the inside, these fun cookies have a lovely crumble as they melt in your mouth. Topped off with a simple icing, you can decorate these butter cookies with festive sprinkles - or enjoy them as is!

German Butter Cookies (Butterplätzchen)

all-purpose flour

butter (cold)

vanilla extract

sugar

salt

lemon juice

Add the flour, butter, sugar, salt, vanilla extract, and egg into a large bowl. Use your hands to knead the dough until the dough forms a ball (this takes around 5 minutes).

Wrap the ball of dough in cling film and place it in the fridge for 30 minutes.

After the 30 minutes are up, remove the dough from the fridge. Also preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.

Sprinkle flour onto a smooth surface and roll out the dough with a rolling pin until it is approximately 3/8 inch thin. Use your cookie cutters to cut out the cookies and place them on the parchment paper. Once you&#39;ve used up the rolled out dough, gather the leftovers, form another ball, roll it out again, and cut more cookies. Repeat the process until you have used up all the dough.

Bake your cookies in the middle rack of your oven for around 10-12 minutes until the cookies are lightly golden brown along the edges. Depending on your oven and how thick your cookies are, your baking time might be slightly shorter or longer.

Remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes. Then remove the parchment paper with the cookies on it from the baking sheet and let the cookies cool fully.

OPTIONAL: After the cookies have cooled sufficiently, you can prepare the topping by whisking powdered sugar and lemon juice or water together in a small bowl. This will be your &quot;glue&quot; for sprinkles and other decorations. Spread a small amount of the &quot;glue&quot; onto the cookie and then decorate as desired. You can get really creative here. If you decide to decorate your cookies with icing and/or sprinkles, let them sit until the glaze has hardened.

Make these easy and delicious vanilla butter cookies. This recipe is one that will be on your regular recipe rotation in no time.

Butter Cookies

Butter (2 sticks/8 oz/16 Tablespoons)

Sugar

Vanilla

Flour

Cream of tarter

Salt

Beat the butter and sugar until light and fluffy, scraping the bowl as needed, for about 3 minutes.

Add the egg and vanilla and beat until combined.

Turn the mixer to low and add in the flour, mixing until just combined.

Press the mixture evenly into the prepared pan filling each section to the top.

Bake for 10 -12 minutes (depending on the method you use) until the cookies are lightly golden.

Cool 5 minutes before carefully lifting the cookies out of the pan and transfering to a cooling rack to cool completely.

With just 7 ingredients, these Butter Cookies offer a soft melt-in-your-mouth texture with a rich buttery flavor. Enjoy as-is or dip in chocolate and top with sprinkles for an extra special treat.

flour

unsalted butter (2 sticks, softened to room temperature.)

egg yolks (at room temperature)

milk

Optional: chocolate melting wafers and sprinkles

Add the flour and salt to a medium bowl and mix. Set aside.

Add the softened butter, salt and sugar to a mixing bowl and cream them until light and fluffy.

Add the egg yolks and mix thoroughly scraping the sides of the bowl as needed.

Add the vanilla extract and combine.

Add the flour mixture to the batter a third at a time, mixing thoroughly in between.

Mix until just combined and there are no more flour streaks.

Preheat the oven to 350 degrees.

Add a small amount of the dough to a piping bag fitted with a large star tip. The dough should be thick, but pipeable. I double bagged my piping bag to try and avoid a blowout.

If it’s too thick, add it back to the dough and add a Tablespoon of milk and mix again. Try to pipe it again.

Once the dough is pipeable, pipe 1 ½ to 2-inch swirls on a parchment lined baking pan approximately 2 inches apart.

Bake for 10-12 minutes or until the edges are JUST starting to turn golden brown.

Remove them from the oven and allow to cool for 5 minutes before moving them to a cooling rack.

Optional: Once cool, add chocolate melting wafers to a microwave safe bowl and microwave 15 seconds at a time, stirring in between, until the chocolate is melted and smooth.

Dip the cookies into the chocolate and allow the extra to drip off.

Add a little pinch of sprinkles to the chocolate and set them on a wire rack to dry. Use a knife to gently release the dried cookies from the rack.

This recipe for Butter Cookies uses basic pantry staples to create a nostalgic, buttery, and melt-in-your-mouth-treat. A holiday classic!

Butter Cookies Recipe

unsalted butter

flour (, divided)

+ 2 tablespoons whole milk

sugar granulated sugar (, optional topping)

Combine

Preheat oven to 350. Combine 1 cup sugar, 1/2 teaspoon salt, and 1 &amp; 1/4 cups (10 ounces) of room temperature butter in a mixing bowl and cream together with a hand mixer on medium-low speed.

Whisk

In a separate bowl, beat 3 egg yolks and 1 teaspoon vanilla extract together.

Add vanilla egg mixture to creamed sugar and butter and mix until combined.

Add 2 &amp; 1/2 cups flour (a 1/4 cup at a time) to the wet mixture until a sticky, thick dough forms.

Then, add 1/4 cup of milk and mix on medium-low speed until combined.

Add a teaspoon at a time of additional milk until your dough mixture is the consistency of Play-Doh. (I used 2 tablespoons of additional milk total.)

Pipe

Line your cookie sheets with parchment paper and test your cookie dough. Test your cookie dough consistency by adding only 1/4 cup of dough to your piping bag at first. If it’s still too thick to pipe, put the dough back in the bowl and add another teaspoon of milk, mix, and try again.

Chill

Chill the piped/shaped cookies for 5-10 minutes in the refrigerator before baking to ensure they hold their shape.

Bake

Bake the chilled cookies for 15 minutes or until the edges are just beginning to turn golden. This is a dense cookie, so I don’t recommend underbaking or going for the soft center you’d want with a chewy cookie.

Sprinkle

While your cookies are fresh out of the oven, sprinkle 1/4 cup sanding sugar or additional granulated sugar on top to give it a sparkly, festive look and added texture.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1732977021/qstqt5yutmrro1jcije3.mp4

These Danish butter cookies are melt-in-your-mouth and crisp with buttery edges, just like the ones in the Royal Dansk blue tin! Make perfect piped butter cookies with only 4 ingredients.

Danish Butter Cookies

butter, room temperature

cake flour

Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with a paddle attachment mix butter, powdered sugar, and vanilla together on medium speed for 5 minutes until light in color and whipped, scraping the sides of the bowl as necessary. Alternately you can use a bowl and a hand mixer.

Turn the mixer to low and add in flour, mixing until just combined. The dough should be smooth and soft.

Transfer the dough to a piping bag fitted with a large star attachment. Pipe the dough onto the prepared baking sheet in a circle or rosette shape.

Place the baking sheet in a refrigerator for 20 minutes to chill the dough slightly.

Preheat the oven to 300°F and bake cookies for 18-20 minutes, or until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery, tender, and unbelievably light, these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavor, these cookies will melt in your mouth and are so easy to make.

unsalted butter (softened)

almond extract

egg yolk (room temperature)

all purpose flour

chocolate chips

vegetable oil

sprinkles (if desired)

Beat

In a large mixing bowl, beat 1 cup unsalted butter, ⅔ cup granulated sugar, 1 egg yolk, 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract, and 1 tablespoon milk together for a few minutes until combined and creamy.

Incorporate

Add in 2 cups + 2 tablespoons all purpose flour and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again briefly until incorporated.

Prep

Fit a sturdy medium-sized piping bag with a large open star piping tip (I used a Wilton 1M) and fill about halfway full with dough. Less is easier to pip with, so don&#39;t overfill the bag. Press a tiny amount of dough under each corner of the parchment paper on the baking sheet to help it stay in place.

With the piping bag perpendicular to the baking sheet, pipe rosettes of dough about 2 inches wide, leaving 2 inches of space between each so they have room to spread.

Chill the pan of piped dough in the freezer for 25-30 minutes before baking. This helps the cookies maintain their shape while they bake.

Preheat the oven to 375 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.

After the dough has finished chilling, bake for 10 minutes, just until the edges of the cookies begin to turn golden brown. Transfer to a cooling rack to cool.

Melt

Once the cookies have cooled completely, prepare the chocolate by melting ¾ cup semi-sweet or milk chocolate chips with 1  teaspoon vegetable oil in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth.

Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles  if you like. Let them set in the fridge for 20 minutes.

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