Active Time

　　10 minutes

　　Total Time

　　4 hours 20 minutes (includes chilling)

　　Butter cookies are always a great idea, whether you’re preparing for a holiday cookie swap or simply want a melt-in-your-mouth treat for tea time (or anytime). While every pantry is different, we’re willing to bet you have most (if not all) of the ingredients for this butter cookie recipe on hand; and substitutions and variations abound. Low on vanilla extract? Use almond extract or raid your liquor cabinet (dark rum, whiskey, orange liqueur…). Add a handful of chocolate chips to make a shortbread–chocolate chip cookie hybrid, or turn them into Christmas cookies by rolling the chilled logs of cookie dough in red and green sprinkles before you slice and bake. Decorate the tops of your butter cookies with icing or sprinkle with sanding sugar for crunch. Or, spread or sandwich the buttery cookies with raspberry jam, peanut butter, or both. (Assemble the sandwiches after the cookies have cooled completely.)

　　Unbaked cookie dough can be stored in the refrigerator for up to 5 days or frozen for 2 months. After baking, butter cookies stay fresh in an airtight container or wrapped tightly in plastic wrap for up to 5 days.

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What you’ll need

　　Chevron

　　Chevron

　　Hand Mixer

　　$150 At Amazon

　　Half-Sheet Pan (2-Pack)

　　$45 $41 At Amazon

　　Fish Spatula

　　$16 At Amazon

　　Wax Paper

　　$3 At Amazon

　　Parchment Paper

　　$30 $16 At Amazon

　　

Ingredients

Makes about 100 cookies

　　2 cups (250 g) all-purpose flour

　　½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

　　¼ tsp. baking powder

　　1 cup (2 sticks) unsalted butter, softened, plus more for pan

　　1 cup (200 g) granulated sugar

　　1 large egg

　　1 tsp. vanilla extract

　　

Step 1

Sift 2 cups (250 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. baking powder into a medium bowl; set aside.

　　

Step 2

Beat 1 cup (2 sticks) unsalted butter, softened, in a large bowl with an eclectic mixer (a stand mixer with paddle attachment or hand mixer both work) on medium speed mixer until creamy, about 2 minutes. Gradually add 1 cup (200 g) granulated sugar, beating until mixture is light and fluffy, 2–3 minutes. Add 1 large egg and 1 tsp. vanilla extract and beat until combined well. Gradually add flour mixture, beating on low speed until mixture just forms a dough.

　　

Step 3

Divide dough between 2 large sheets of wax paper and form each half into a 10x1½" log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days.

　　

Step 4

Place rack in middle of oven; preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper and lightly butter the paper. Cut dough into ⅛"-thick slices and arrange slices about ½" apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10–12 minutes, and transfer with a metal spatula to a wire rack to cool.

　　Do ahead: Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Cookies may be baked, cooled, and transferred to an airtight container; store at room temperature up to 5 days. 

　　Editor’s note: This recipe for butter cookies was first printed in the February 1999 issue of ‘Gourmet.’ Looking for decorated sugar cookies? Star-tip piped spritz? The cutest gingerbread cut-outs? Head this way for our best Christmas cookies ever →