Posted Dec 16, 2022, Updated Feb 15, 2024 My favorite bakery in my hometown made the best butter cookies. It closed recently after over 50 years in business, and I couldn’t bear the thought of never enjoying my favorite treats again. So, I re-created their famous butter cookies and nailed it with this recipe. These butter cookies literally melt in your mouth. They are flavored with vanilla and almond extracts for the authentic bakery taste.
Butter Cookies: Ingredients & Substitutions
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour. Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. Salted Butter. Unsalted butter can be used in place of salted butter. Granulated sugar. I recommend using organic cane sugar or white sugar. Almond extract. This ingredient is necessary for the best flavor and authentic bakery taste, I don’t recommend substitutions. If you have an almond allergy simply omit the extract. You can use other flavors (lemon, orange, peppermint, etc.) to change the flavor of the cookies entirely.
How to Make Butter Cookies
Let’s walk through how to make butter cookies step-by-step, and don’t forget to watch the video. Begin by beating together the butter and sugar for one minute, either In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer. Then, add the egg yolks, vanilla extract, almond extract and salt and beat for an additional minute. Next, add the flour and beat until the mixture begins to clump together (60-90 seconds).
Roll & Slice Method
Gather the dough and roll it into a log that is 1 ½ to 2” in diameter (about 10 inches long). Wrap in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight). After chilling, carefully slice the cookies into ½ inch thick circles and space them evenly on silicone/parchment lined baking sheets.
Cookie Press
Alternately, you can use a cookie press to make these butter cookies into fun shapes. NOTE: Do not chill the dough (it gets too firm to use in a press when chilled) before using the press! Put the dough into a cookie press and use it to make shapes. Evenly space them on a lined baking sheet. Wrap the baking sheets with plastic wrap and chill the shapes for at least 30 minutes in the refrigerator.
Add Sprinkles
The cookies from my favorite bakery were decorated with sprinkles, so I always use them when making these butter cookies. Begin by putting the sprinkles in a small bowl. Then, lightly brush the top of each cookie with half and half, and dip each cookie into the sprinkles. Evenly space the cookies on the prepared cookie sheet.
Bake & Cool
Bake the butter cookies the preheated oven for 10-12 minutes until the cookies look set and the bottom edges just barely start to turn brown. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Store
Store butter cookies in an airtight container at room temperature for 5-7 days.
How to Freeze Butter cookies
Freeze baked butter cookies in an airtight container for up to 1 month. Thaw slowly at room temperature before eating. You can also freeze the dough. I suggest following these instructions: If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
