Butter Cookies
Melt-in-your-mouth butter cookies with a crisp edge. Perfect for tea, coffee, or anytime you need a comforting homemade treat. Simple ingredients and easy steps make this a classic favorite worldwide.
Equipment
- Electric Mixer or Hand Whisk
- Mixing bowl
- sifter
- Measuring cups and spoons
- Spatula
- Cooling Rack
- Cookie cutters
Ingredients
- 500 g Unsalted butter
- 2 cups (500ml) Icing Sugar
- 2 cups (500ml) Cornstarch (Maizena)
- 1 cup (250ml) Vegetable Oil sunflower oil
- 2 tsp Vanilla Extract
- 6 cups (1500ml) All Purpose Flour
- Chocolate optional
- Chopped Nuts optional
Instructions
- Preheat your oven to 170°C and line a baking tray with parchment paper or simply use a non-stick baking tray.
- Beat unsalted butter and icing sugar until light, fluffy, and smooth. This incorporates air for melt-in-your-mouth biscuits.
- Mix in cornstarch until fully combined. This softens the dough.
- Stir in sunflower oil and vanilla extract to enhance moisture and flavor.
- Sift and gently fold in all-purpose flour (2 cups at a time) until a soft dough forms. Avoid overmixing to keep biscuits light.
- Fold in chocolate chips or chopped nuts if desired, ensuring even distribution without breaking the dough.
- Roll dough into small balls, flatten slightly with a fork or spoon, or use cookie cutters/piping for fun shapes. Chill for 25-30 minutes for easier shaping.
- Bake for +/-12 minutes, or until edges are lightly golden and centers remain soft.
- Transfer biscuits to a wire rack to cool completely.
- Enjoy immediately, drizzle with chocolate, dust with icing sugar, or sandwich with jam/buttercream. Store in an airtight container for up to a week, or freeze unbaked dough for later baking.
Notes
- Bring ingredients to room temperature for best results.
- Chill shaped dough to prevent spreading.
- Sift flour and cornstarch for extra light biscuits.
- Freeze unbaked dough for up to 3 months. Bake straight from frozen (add 2–3 minutes).