Best 3 Sweet Butter Cookies Recipes
Sweet butter cookies, a classic treat that has delighted palates for generations, are a staple in many households. With their melt-in-your-mouth texture, rich buttery flavor, and versatile nature, these cookies are perfect for any occasion, from holiday gatherings to afternoon tea parties. Whether you prefer crispy edges or a soft and chewy center, there's a sweet butter cookie recipe out there to suit your taste.
Let's cook with our recipes!
SALTY-SWEET BUTTER PECAN COOKIES
OMG delicious! Addictive! The salty-sweet with the pecans and butterscotch is just the best! Found it on the King Arthur Flour site. The recipe noted - "If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt." Nice tips at the site too (like chilling versus not chilling dough & more or less salt) - http://www.kingarthurflour.com/recipes/salty-sweet-butter-pecan-cookies-recipe . Adding to my recipes so as to never ever lose this one! UPDATE - made these for Christmas platters - OMG, they are soo good -crunchy, sweet, salty & pecan toasty! We got 111 cookies from this batch having made them teaspoon-sized - perfect for Christmas platters. Will stick with the 1/2 teaspoon of butter-nut flavor we wimpily opted to use - it was perfect for our tastes.
Provided by Busters friend
Categories Dessert
Time 44m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
- In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
- Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips and toasted nuts.
- If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
- Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
- Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
SALTY-SWEET BUTTER PECAN COOKIES
Steps:
- 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 2) Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside. 3) In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy. 4) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. 5) Mix in the flour, then the chips and toasted nuts. 6) If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less. 7) Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough. 8) Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough. Yield: about 4 dozen 3" cookies, or 7 dozen 2 1/4" cookies.
SWEET BUTTER COOKIES
Steps:
- Cream together the butter and sugar. Add egg yolks and vanilla. Add sifted flour one half at a time.
- Put dough into a cookie press and press into desired shapes.
- Bake at 350 degrees F (180 degrees C) for 10 minutes. Do Not Brown.
Nutrition Facts : Calories 35.8 calories, Carbohydrate 3.8 g, Cholesterol 7.7 mg, Fat 2.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 0.4 mg, Sugar 1.1 g
Tips:
- Use chilled butter: Always use cold butter straight from the fridge for the best results. This will help the cookies hold their shape and prevent them from spreading too much.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the dough, making the cookies light and airy.
- Add the eggs one at a time: This will help to prevent the dough from curdling.
- Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies until the edges are just beginning to brown: Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before frosting: This will help the frosting to set properly.
Conclusion:
These sweet butter cookies are a classic treat that is perfect for any occasion. They are easy to make and can be customized with different flavors and toppings. With a little bit of planning, you can make these cookies ahead of time and freeze them for later. So next time you are looking for a delicious and easy-to-make cookie recipe, give these sweet butter cookies a try!
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