Butter Cookies

Golden, buttery cookies with crisp, sugary edges and a tender, melt-in-your-mouth center—made with just three simple ingredients. Perfectly sweet, irresistibly fragrant, and ready in minutes, these classic treats deliver pure cookie bliss in every bite.

Ingredients

• 1 cup (225 g) unsalted butter, softened to room temperature
• ½ cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour (spoon & level, don’t pack)

Instructions

1. Preheat oven to 175°C (350°F). Line 2 baking sheets with parchment paper or silicone mats.
2. Cream butter & sugar In a large bowl, beat softened butter and sugar with an electric mixer (or stand mixer with paddle) on medium speed until pale, creamy, and fluffy — about 2 minutes.
3. Add flour Add flour in 2–3 additions, mixing on low speed just until combined. The dough will look crumbly at first, then come together into a soft, smooth ball. Do not overmix.
4. Shape cookies
   • Option A (drop cookies): Scoop rounded tablespoons of dough, roll into balls, and place 5 cm (2 in) apart on sheets.
   • Option B (fork press): Roll into balls, place on sheet, dip a fork in sugar, and press criss-cross patterns.
   • Option C (slice & bake): Shape dough into a log (4 cm / 1½ in diameter), wrap in plastic, chill 30 min, then slice into 6 mm (¼ in) rounds.
5. Optional sparkle Lightly sprinkle tops with extra granulated sugar before baking.
6. Bake 10–12 minutes, until edges are just turning light golden. Centers will still look pale.
   • 10 min = softer cookies
   • 12 min = crisper edges
7. Cool Let cookies rest on the baking sheet 2 minutes, then transfer to a wire rack to cool completely.

Variations

Storage

• Airtight container: 1 week at room temp
• Freezer (dough or baked): up to 3 months

Pro Tip: For perfectly round cookies, roll dough balls, then gently press with the bottom of a sugar-dipped glass.

Buttery, crisp-edged, melt-in-your-mouth magic — with just 3 pantry staples! 🍪