Grandma's Secret Butter Cookies (Print Version)

Tender, buttery cookies that melt in your mouth with delicately sweet flavor. Perfect for tea time or festive occasions.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon sea salt

→ Wet Ingredients

03 - 1 cup unsalted butter, room temperature
04 - 3/4 cup granulated sugar
05 - 1 large egg yolk
06 - 2 teaspoons pure vanilla extract

→ Optional Finishing

07 - 1/4 cup powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour and salt in a medium bowl until well blended.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Mix in egg yolk and vanilla extract until fully incorporated.
05 - Gradually add flour mixture to wet ingredients, mixing just until dough comes together.
06 - Roll tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets.
07 - Gently press each ball with fork tines or glass bottom to flatten slightly.
08 - Bake for 10-12 minutes until edges are just turning golden. Avoid overbaking.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Dust cooled cookies lightly with powdered sugar if desired.

# Expert Hints:

01 -
  • These cookies practically dissolve on your tongue with this incredible buttery richness that feels luxurious without being heavy
  • The dough comes together in minutes and bakes up tender every single time, no special techniques required
02 -
  • Room temperature butter should give slightly when pressed but still hold its shape, and this small detail makes all the difference in texture
  • The cookies look underbaked when you take them out but they firm up beautifully during those crucial 5 minutes on the hot pan
03 -
  • Weight your ingredients if you can, especially the flour, because flour measuring is surprisingly inconsistent and affects the final texture
  • These freeze beautifully either as dough balls or baked cookies, so I always double the recipe and stash half in the freezer for unexpected guests

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