Description
These classic Christmas Butter Cookies are rich, buttery, and melt-in-your-mouth delicious. Perfectly sweetened and flavored with vanilla, they are easy to make and ideal for holiday gatherings or gifting. The dough is simple to prepare, rolled into balls, flattened with a fork, and baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Cream butter and sugar: In a large bowl, use a mixer or spoon to cream together the softened butter and sugar until the mixture is smooth and fluffy, which helps give the cookies a light texture.
- Add egg and vanilla: Beat in the egg and vanilla extract thoroughly to combine, providing moisture and enhancing the flavor of the dough.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt to evenly distribute the rising agent and seasoning throughout the dough.
- Combine wet and dry ingredients: Gradually stir the flour mixture into the creamed butter and sugar mixture until just combined, forming a soft dough.
- Shape dough balls: Roll the dough into small balls and arrange them on ungreased cookie sheets, spacing them apart to allow spreading.
- Flatten dough: Use a fork to gently flatten each dough ball, creating a classic cookie pattern and helping them bake evenly.
- Bake cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges turn golden brown, signaling they are done.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely, letting them set and maintain their shape.
Notes
- Make sure the butter is softened but not melted for the proper creaming texture.
- You can decorate the cookies with colored sugar before baking for a festive touch.
- Store cookies in an airtight container at room temperature for up to one week.
- If you prefer, you can chill the dough for 30 minutes before shaping to make handling easier.
