Easy Roll-out Butter Cookies

May 11th

Another “post-it inside the cabinet” recipe. ¬†These are simple, straightforward, and absolutely delicious.

I’d had a recipe that was my “go-to” from my high school teaching days. The cookies were flavorful with a bit of cream cheese in them; the recipe was from America’s Test kitchen and I was generally pleased with it. When I didn’t have cream cheese on hand I went searching online and found this – honestly I don’t remember where so I can’t list a source. Until I made these I didn’t realize the problem with my original recipe but I know now it was the consistency; I like a nice crisp cookie and the latter were a tad tender and chewy. I know it sounds like I’m splitting hairs here but I can nerd out about baking, if you hadn’t noticed.

Regardless, I’ve made at least five batches of this now and had consistent results. The recipe is so simple it’s scary and the dough rolls well, cuts cleanly, and spreads just the right amount in the oven. The only step that MUST be done correctly is the creaming of the butter and sugar. “To cream” means “to beat together until light and fluffy”. The color should shift from yellow to white and the mixture should look airy and soft. By rushing this step you could end up with a flatter cookie that spreads too much. AT LEAST three minutes on medium speed – could be up to five, though.

Easy Roll-out Butter Cookies

Makes about 33

2 c. flour

1/2 tsp. kosher salt

3/4 c. sugar

16 tbsp. unsalted butter (two sticks), softened

1 egg

1 tsp. vanilla extract

1. In a small mixing bowl, whisk flour and salt.

2. In the bowl of a standing mixer or a medium mixing bowl (if using a hand held mixer), beat sugar and butter on medium speed until pale and fluffy, at least 3 minutes or up to 5.

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3. Add egg and vanilla, beat 20 seconds and scrape down the sides of the bowl.

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4. Add dry ingredients and beat on low just until combined.

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5. Divide mixture between two sheets of plastic wrap and wrap into disks. Refrigerate 30 minutes or several days.

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6. Preheat oven to 350 degrees and roll out dough to 1/4 inch thickness on a well floured countertop. Cut with floured cookie cutter and transfer to silpat or parchment lined baking sheet (using a thin metal spatula dipped in flour).

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7. Bake for 12-13 minutes or until just golden on the edges. Let cool on sheets for about three minutes and then transfer to wire rack to cool completely. Store in an airtight container at room temperature, for three or four days.

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