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Butter-Infused Sugar Cookies

These sugar cookies are made using a simple mixing and baking process, with a focus on the role of high-quality butter in achieving a tender, melt-in-your-mouth texture. The cookies are rolled out, cut into shapes, and baked until just golden, resulting in crisp edges and soft centers that showcase the rich flavor of butter.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract preferably high quality
  • 2 ½ cups all-purpose flour scooped and leveled
  • ½ teaspoon baking powder
  • pinch sea salt for sprinkling

Equipment

  • Mixing bowls
  • Rolling pin
  • Parchment paper
  • Cookie cutter or glass
  • Baking sheet

Method
 

  1. Start by creaming the softened butter and granulated sugar together in a large mixing bowl. Use a hand mixer or stand mixer on medium speed until the mixture turns pale, fluffy, and smells rich—about 3-4 minutes. This process helps develop a tender crumb and a buttery aroma.
  2. Next, add the large egg and vanilla extract to the creamed mixture. Beat on low speed just until everything is fully combined and the mixture is smooth, about 30 seconds. You should see a glossy, uniform batter with no streaks.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of sea salt. Sifting or spooning the flour ensures even mixing and prevents clumps. Gradually add the dry ingredients to the wet mixture, mixing on low speed or gently folding until just combined. The dough will come together and be soft but manageable.
  4. Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling helps the dough relax and makes it easier to roll out without sticking.
  5. Preheat your oven to 180°C (350°F). Lightly flour a clean surface and your rolling pin. Take one chilled dough disk and roll it out evenly to about 0.5cm (¼ inch) thickness. Use cookie cutters or a glass to cut out shapes, then transfer the cookies onto parchment-lined baking sheets.
  6. Sprinkle a tiny pinch of sea salt on top of each cookie before baking for added flavor contrast. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just lightly golden and fragrant with vanilla. Keep a close eye near the end to prevent overbaking.
  7. Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 2 minutes. Then, transfer them to a wire rack to cool completely. Cooling allows the cookies to firm up and develop their delicate texture.
  8. Repeat the rolling, cutting, and baking process with the second dough disk. Once all cookies are cooled, enjoy their crisp edges and soft centers that highlight the rich butter flavor. Decorate with icing if desired, or serve plain to savor the buttery goodness.

Notes

Chilling the dough for at least 1 hour is key to preventing spreading and ensuring tender, flaky cookies. Use high-quality butter for the best flavor and aroma. For extra flavor, add lemon zest or a pinch of almond extract in the dough.