Simple Butter Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and light.

   Ca. 2 min.

   Kokkens note: Using room temperature butter is key to achieving a light, fluffy texture.

2. 2

   Gradually add the granulated sugar and continue beating for 2-3 minutes until the mixture is pale and fluffy.

   Ca. 3 min.

   Kokkens note: Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.

3. 3

   Add the egg, milk, and vanilla extract, and beat on low speed until just combined.

   Ca. 1 min.

4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

   Ca. 1 min.

   Kokkens note: Whisking the dry ingredients first helps distribute the leavening evenly.

5. 5

   With the mixer on low, gradually add the dry ingredients to the butter mixture, mixing only until a soft dough forms.

   Ca. 2 min.

   Kokkens note: Be careful not to overmix, as this can make the cookies tough.

6. 6

   Shape the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least one hour.

   Ca. 1 min.

   Kokkens note: Chilling the dough is essential to prevent the cookies from spreading too much while baking.

7. 7

   Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

   Ca. 5 min.

8. 8

   On a lightly floured surface, roll the chilled dough to approximately 6mm (1/4 inch) thickness.

   Ca. 5 min.

   Kokkens note: If the dough becomes too soft, return it to the refrigerator for a few minutes.

9. 9

   Use cookie cutters to cut out shapes and arrange them on the prepared baking sheets, leaving about 2-3 cm (1 inch) of space between each.

   Ca. 10 min.

   Kokkens note: You can gather and re-roll the scraps to use all the dough.

10. 10

    Bake for 10-12 minutes, or until the edges are just beginning to turn a light golden brown.

    Ca. 12 min.

11. 11

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Kokkens note: The cookies will be soft when they come out of the oven but will firm up as they cool.