Butter cookie

Here’s a classic Butter Cookie recipe—simple, crisp, and buttery, perfect for any occasion.

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Ingredients (makes about 24 cookies)

• 1 cup (230g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 cups (250g) all-purpose flour

Optional:

• 2 tablespoons cornstarch (for extra tenderness)

• Sprinkles, sugar, or chocolate chips for decoration

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Instructions

1. Preheat oven: 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream butter and sugar:

   • In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).

3. Add flavor:

   • Mix in vanilla extract and salt.

4. Add flour:

   • Gradually add flour (and cornstarch if using) until a smooth dough forms.

5. Shape cookies:

   • Roll dough into small balls (about 1 inch / 2.5 cm) and place on the baking sheet, spaced 2 inches apart.

   • Flatten slightly with a fork or your palm.

6. Bake:

   • Bake for 12–15 minutes, or until edges are lightly golden.

7. Cool:

   • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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✅ Tips:

• For a richer flavor, chill the dough for 30 minutes before baking.

• Add lemon zest, almond extract, or cocoa powder to vary the flavor.

• Store in an airtight container for up to a week—these cookies keep well.

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I can also give you a no-oven stovetop butter cookie version that’s quick and easy. Do you want that version?