This butter cookie recipe is a favorite treat for all ages. This is a standard recipe for holidays, but these butter cookies make a great after-school snack or a quick pick-me-up at the end of a long day. These cookies are lightly flavored with vanilla, fresh lemon zest, and lemon juice to create a rich, buttery flavor and texture.
Butter Cookie Origins
Butter cookies are commonly known as Danish cookies, brysslkex, and sablés in other parts of the world. Sometimes they are called crisp cookies because of their texture, or sweet biscuits since they contain quite a bit of sugar.
Perhaps the most famous butter cookies were created in Denmark over 75 years ago. A small Danish bakery created the standard recipe which has stood the test of time. 1966, it became official: They were branded as Royal Dansk cookies and were sold in tin cans to keep the cookies fresh. Today, the tins are still popular worldwide and known as "The Blue Tins."
Today, butter cookies have more variations than we can count and they are suitable for every occasion. Some recipes even call for butter cookies in the crust of chilled cakes and cheesecakes. Bakers crush the cookies and mix them with melted butter to line springform pans the way you would with graham crackers for a graham cracker crust.
There are endless possibilities with the butter cookie – so you can use your imagination, but here are some tips for inspiration:
Dip Them: Dip into melted chocolate of your choice. This recipe calls for dark chocolate melted in the microwave, but you can use milk chocolate or white chocolate.
Add Sprinkles: While the chocolate is still warm, you can dust the cookies with crushed candy canes for a Christmas cookie, red and white heart sprinkles for Valentine's Day, or green and white sprinkles for St. Patrick's Day — whatever holiday you're celebrating, you can customize these cookies for it!
Sans Chocolate: You don't have to dip these cookies in chocolate to have a great cookie experience. These cookies are tasty on their own or you can decorate them with sprinkles without the chocolate. You would add the sprinkles after baking, but first brush a thin layer of corn syrup and then add the sprinkles.
Different Shapes: Butter cookies can take on many shapes making them great for cookie cutters, a cookie press, or rolled up in a tube, refrigerated, and then sliced.
- 200 grams unsalted butter (at room temperature)
- 350 grams all-purpose flour (2 1/2 cups)
- 125 grams sugar
- 1 teaspoon granulated sugar
- 1/8 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 egg white
- 100 grams dark chocolate
- candy sprinkles
- Using an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar in a large bowl until fluffy.
- Add the flour, vanilla extract, lemon juice, lemon zest, egg white, and salt. Continue mixing until the ingredients are completely mixed.
- Form a dough ball, cover it with plastic wrap, and refrigerate it for one hour.
- Preheat the oven to 410 degrees Fahrenheit.
- On a lightly floured surface, roll out the dough with a rolling pin to a thickness of about 1/4 inch. With a cookie stamp the cookies into desired shapes.
- Place the cookies on a parchment paper-lined baking sheet and bake for 12 minutes.
- Remove the cookies from the oven and let them cool completely.
- Melt the chocolate using the microwave and dip the cookies in it.
- Dust them with candy sprinkles and serve.
|Calories320Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.