These are the cookies I spoke of yesterday. Delicious, buttery and with a flaky texture that screams of a shortbread/sugar cookie union. Born of a terrible recipe that needed an overhaul, I’m so glad I could remember how I fixed them.
These are a great cookie for decorating on a rainy afternoon or just throwing together early one morning. Very quick and easy, they’re already a staple in our kitchen and I’m sure you’ll love them. Enjoy!
Vanilla Butter Cookies:
- 1 C soft unsalted butter
- 3/4 c white sugar
- 2 eggs
- 1-2 tbsp vanilla extract
- 3 c self rising flour + 1/4 c for rolling
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- Cream the butter and sugar together until nice and smooth.
- Add in the vanilla and eggs. Beat until mixed.
- Slowly add the flour to the mix.
- Do not over mix but ensure the cookies are well combined.
- Lightly coat your rolling surface with some flour. Take 1/4 of the dough and roll it out. You want a nice thick cookie so don’t roll it too thin.
- Place the cut cookies on the baking sheet.
- Once sheet is filled place in the oven for 16 minutes or until the cookies are just beginning to brown.
- Remove and transfer to a cooling rack to prevent soggy bottoms.
- Once completely cool you can eat them or ice them. Enjoy!
- The first batch I made were with very large cookie cutters. As a result the cooking time was about 22 minutes. This batch cooked quite quickly in comparison. Keep an eye on these so you don’t over do them. If they cook too long they will become crisp and lose the flaky quality.
- I decorated these as practice for my cake decorating course. They really don’t need icing (although it’s good) and you can dress them up or down however you’d like. The icing I chose to use was a Vanilla Butter Cream (to match the cookie) and it worked nicely.