Vanilla Butter Cookies
Easy vanilla butter cookies recipe that yields deliciously buttery and crispy cookies that are hard to resist.
Looking for easy butter cookies recipe? Well, here is one you should try. This vanilla butter cookies recipe yields super delicious, rich buttery and crispy cookies, you would keep wanting to eat more and more, non-stop.
These cookies contain egg, and if you are looking for egg less butter cookies, check out my egg less butter cookies recipe here.
I call these vanilla cookies easy butter cookies because that is just what they are. The recipe is a very easy recipe in the sense that is very easy to follow. The steps are pretty standard, starting with creaming of the butter and sugar followed by beating in the egg, vanilla essence and folding in of the flour. Not only that, you only need 5 ingredients for this recipe and all of them are very common ingredients that could be easily found at home.
And the whole process of mixing the cookie dough takes less than 15 minutes and the piping of the cookies takes another 15 minutes the most. All in all, including the baking time, you can fix a batch of these aromatic vanilla cookies in under 45 minutes.
Vanilla Butter Cookies - My Recipe Notes
A couple of points about these recipe:
- Always use good quality butter. These are named butter cookies for a reason and their taste is very much dependent on the quality of butter you use. Using low quality butter may not change the consistency of the cookies but it will definitely have an impact on the taste so don't skimp on this one please.
- I use salted butter for my cookies. In fact, I use salted butter for all my other cakes and treats as well. Some people prefer to use unsalted butter and then add the necessary salt separately. Reason for not using salted butter for most people is the inconsistencies in the amount of salt in the various brands of butter out there. I am comfortable with salted butter because I only use one particular brand of butter in all my goodies and therefore, need not worry about the inconsistency with salted butters. Having said that, I still add a little more pinch of salt to the dough. That is because I know the salt in my butter is not enough for the cookies and therefore add in a little more. If you are more comfortable with unsalted butter, feel free to replace salted butter with unsalted butter. But remember to add a pinch of salt to the cookie dough mixture. The salt does make a difference to the taste of the cookies, trust me.
- The cookie dough, once completely mixed is of a soft consistency and is not suitable for rolling and cutting with cookie cutters. It is best to use a piping bag and large tip nozzles like tip number 865 I used here to pipe the cookies onto prepared baking trays. I have not tried using cookie press for this recipe so I cannot really tell if it would work with cookie presses.
- The cookies do not spread after baking which means they are able to hold their shape well. If you compare the cookies before and after baking, you will agree that much of the piped lines on the cookies are still the after baking as they were before. This is partly due to the fact that there are no leavening agents such as baking powder or baking soda added to the cookie dough.
- Always use a large tip for piping. I used a large star tip number 865. Any other large piping tip will do the work fine. Avoid using smaller tips as you would need to use a lot more pressure to get the dough out of the small piping tips.
- The cookie dough does not require resting or refrigeration before piping.
- Neither does it require refrigeration after piping. This means that you can mix the cookie dough, pipe the cookies out onto a baking tray and put the into the oven straightaway without any waiting time.
- The cookies tend to be soft in the center when still warm. They turn wonderfully soft and crispy once they have completely cooled down to room temperature.
- These cookies last very well. So long as they are kept in an airtight container, they can remain fresh for a good 2 weeks. If you find the cookies to have lost their crisp, simply pop them into the oven for a few minutes and you have fresh crisp butter cookies in no time again.
- The cookies can be garnished with pretty much anything you like on them. Other than dried fruits like glace cherries, raisins, sultanas and candied peel, you can also use nuts and sprinkles to decorate the cookies. You can even dip the baked cookies in chocolate for a little addition of chocolate flavor to the cookies.
And that's about the notes I have for these easy butter cookies. Let's look into the ingredients and method below:
Here is the full, printable version of the vanilla butter cookies recipe:
Vanilla Butter Cookies
By Decorated Treats, May 1, 2019
Deliciously buttery and crispy vanilla butter cookies.
Prep Time: 30 Minutes
Cook time: 15 Minutes
Yield: Varies upon cookie size
Keyword: Vanilla Butter Cookies
- 200 g plain flour
- 120 g butter (salted)
- 80 g castor sugar
- 1 egg
- 1 tsp vanilla extract
- A pinch of salt
- Green glace cherries (for garnish, optional)
- Cream butter, sugar and salt until creamy and fluffy.
- Add egg and continue beating until the egg is well combined.
- Stir in vanilla essence and then add the flour, a little at a time.
- Mix until the flour is all combined in the creamed mixture. Transfer cookie dough into a piping bag fitted with a large star nozzle.
- Pipe the cookies onto parchment lined trays.
- Garnish with chopped glace cherries.
- Bake the cookies for approximately 10 to 12 minutes at 165 degrees Celsius until they turn golden brown.
- Remove cookies from oven and transfer them onto a wire rack to cool. Once cooled to room temperature, store cookies in an air tight container.
Hope you like this easy vanilla butter cookies recipe.
Happy baking :)
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