Vanilla Butter Cut-Out Cookies with Crisp Edges
Tender butter cookies with vanilla, lightly crisp edges and a simple cut-out shape.
These buttery cut-out cookies use softened butter, sugar, eggs and vanilla for a tender, lightly crisp biscuit. The source calls them shortbread, but its two eggs and baking powder make a richer cut-out cookie rather than traditional shortbread. Chill the dough before rolling so the shapes hold their edges in the oven. Roll evenly, leave space between pieces and bake only until the rims turn pale gold; the centers will firm as they cool. Beat butter and sugar until pale and fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla. Whisk flour, baking powder and salt. Add to the butter mixture in two additions and mix just until a soft dough forms.
Recipe card
Vanilla Butter Cut-Out Cookies with Crisp Edges
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Cream butter and sugar
Beat butter and sugar until pale and fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla.
Mix dough
Whisk flour, baking powder and salt. Add to the butter mixture in two additions and mix just until a soft dough forms.
Chill
Flatten dough into a disc, wrap and refrigerate 30 minutes. Heat oven to 180°C (350°F) and line two baking trays.
Cut cookies
Roll dough on a lightly floured surface to 5 mm thick. Cut shapes and place 2 cm apart on the trays.
Bake and cool
Bake 10 to 12 minutes, until edges are pale gold. Cool on the tray 5 minutes, then move to a rack.
How to tell when it is ready
Bake 10 to 12 minutes, until edges are pale gold. Cool on the tray 5 minutes, then move to a rack.
Tips
- Beat butter and sugar until pale and fluffy, about 2 minutes.
- Whisk flour, baking powder and salt.
- Flatten dough into a disc, wrap and refrigerate 30 minutes.
- Roll dough on a lightly floured surface to 5 mm thick.
Troubleshooting
- If dough sticks, chill it longer and flour the rolling pin lightly.
- If edges brown quickly, check oven temperature and bake one tray at a time.
Substitutions
- Use a dairy-free baking block for a dairy-free version.
- Replace vanilla with almond extract, using half the amount.
Variations
- Add lemon zest to the dough.
- Stir in a little ground cardamom.
Serving suggestions
- Serve with tea, coffee or cold milk.
- Dust with icing sugar after cooling.
- Sandwich with a thin layer of jam.
- Dip cooled edges in melted chocolate.
Make ahead
Measure the ingredients ahead. Follow the storage guidance after cooking: Store airtight at room temperature for up to 5 days. Freeze unbaked dough for up to 2 months.
Storage
Store airtight at room temperature for up to 5 days. Freeze unbaked dough for up to 2 months.
Food safety
Cool completely before storing. Keep raw-egg dough refrigerated and wash hands and surfaces after handling.
Frequently asked questions
Why did my cookies spread?
The butter or dough may have been too warm. Chill the cut shapes for 10 minutes before baking.
How should I store buttery cut-out cookies?
Store airtight at room temperature for up to 5 days. Freeze unbaked dough for up to 2 months.
Serve with tea, coffee or cold milk. Store airtight at room temperature for up to 5 days. Freeze unbaked dough for up to 2 months.
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