Your search is over — this perfect butter cookie will stay in your recipe box for years. It’s crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 36 cookies |
Ingredients
- 2 cups all-purpose flour (see Cook’s Note)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 cup turbinado sugar
Instructions
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 94 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 32 mg |
Reviews
These cookies are delicious but I’m only rating three stars because I followed the recipe to the letter and it was WAY too much butter. I ended up with stabilized whipped butter that melted into sad, flat puddle cookies. The second time around I added 1.5 sticks up butter and got a much better dough. It’s actually really good for a cookie press, too! Just wrap the bowl and chill the dough until it’s firm but pliable and load up your press. You can sift or sprinkle the turbinado sugar on before the cookies go in the oven.
Made them as drop cookies, did not need to refrigerate the dough.
I followed the recipe exactly and these turned out perfectly. They were soft, lemony and super tasty. I did drop cookies. I liked them so much I made a huge batch for a grad party. Recipe is a keeper.
OMG …. LOVE these cookies!! The only change was to use vanilla paste in place of the extract. I made mine as larger drop cookies.
Good recipe. Mine came out pretty dry and crumbly though, idk what I did wrong though since I followed the recipe perfectly. But the taste is very delicious. 10/10 would make again.
Best Cookies Ever! I pre-make the cookie dough logs, defrost in the fridge, and cut and bake! Always get compliments. Don’t skip out on the sugar on top!
These are absolutely perfect! I made the slice and bake version – so easy and delicious! I agree that they require good butter since it’s such an integral part of the cookie. These will be a lovely addition to my Christmas platter (and every other platter I make) this year!
Delicious!
Fabulous butter cookie recipe. I dipped the cookies into sprinkles and non pareils and tasted just like good ole bakery cookies. I had to bake for a good 20 minutes, which is not unusual. I am wondering if you can make half a recipe, but what about the whole yolk? Anyone know? Thanks.
For someone looking for a Danish butter cookie recipe, this one is pretty good. Unfortunately, I was looking more for a butter cookie like the one from the Original Cookie Company butter cookie from my childhood — crisp on the edge, chewy in the middle. This recipe created a more uniform soft fluffy texture. Please don’t get me wrong, these are good cookies. They’re just not what I wanted.