Homemade Butter cookies🍪😋. Find The Great Collection of Easy Making Recipes. Find and Save Ideas about Healthy Recipes & Meal From Professional Chefs. In a medium bowl, whisk together flour and salt. In a medium bowl using a hand mixer, beat butter and sugar until light. Pour cream into a food processor or blender.
Season to taste with salt if you like.
In a large bowl, cream together the butter and white sugar until light and fluffy.
Beat in the egg, then stir in the vanilla.
You can have Homemade Butter cookies🍪😋 using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Homemade Butter cookies🍪😋
- Prepare 1 of butter.
- You need 3/4 cup of Sugar.
- You need 1 of and 1/2 teaspoons pure vanilla.
- You need 1 of large egg.
- You need 2 of and 1/4 cups all-Purpose flour.
- Prepare 1/2 teaspoon of salt.
- It's 1 of – 2 Tablespoons milk or as required.
- You need of Chocolate syrup or chocolate garnash (optional for decoration).
Combine the flour and salt; stir into the sugar mixture. Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, Directions. Cream butter and sugar until light and fluffy.
Homemade Butter cookies🍪😋 step by step
- In a large bowl, using a mixer or a hand whisker beat the butter and sugar together on medium-high speed until smooth for about 2 minutes. Add the egg, vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine..
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 Tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick), so you may need up to 2 or 2.5 Tablespoons of milk or as required note that d more milk u add d more likely ur cookie is going to spread so u will have to put it in a fridge before baking.
- Add your large piping tip to the piping bag. Spoon a little bit of dough into the piping bag and pipe to see if the batter is thick enough to be piped. If the dough is creamy enough to pipe, continue piping the dough in circles if not transfer back and add milk till u reach d perfect consistency.
- Chill the shaped cookies on the baking sheet for 20-30 minutes..
- Meanwhile, preheat oven to 350°F (177°C) Bake the chilled cookies for 12-15 minutes or until lightly browned on the sides. The cookies will spread like all cookies do, but not completely lose their shape especially if you chilled the shaped dough. If the cookies are smaller, they will take closer to 12 minutes. Keep your eye on them. They’re done when the edges lightly brown..
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely..
- Decorate as desired n serve wit tea or juice😋❤.
- Plain cookies stay fresh in an airtight container at room temperature for up to 1 week. Cookies with chocolate or cherries stay fresh in an airtight container at room temperature for 3 days or in the refrigerator for 1 week..
In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. I did learn that cookie butter is more of a generic term to cream cookies. Which really I should of realized ahead of time i suppose lol. This specific recipe seems more for gingersnap fans or for cookie butter fans that want to experiment with variations of it. This recipe is more of a acquired taste version of cookie butter.