Classic Butter Cookie Dough Delight
This Classic Butter Cookie Dough Delight recipe offers a simple yet delectable foundation for creating a variety of buttery, melt-in-your-mouth cookies. Ideal for both novice and experienced bakers, this versatile dough can be transformed into icebox cookies, rolled out for festive cut-outs, or even used as a base for your favorite add-ins like chocolate chips or nuts. Perfect for sharing with family and friends, these delightful cookies will surely become a cherished treat at any gathering, celebration, or cozy afternoon snack.
2-4 dozen cookies
Servings
100
Calories
7
Ingredients
Ingredients
All-purpose flour
3 cups (measured)
Confectioners sugar
1 cup (sifted)
Cold unsalted butter
1 cup (cut into pieces)
Salt
1/2 teaspoon (measured)
Large egg yolks
4 (lightly beaten)
Vanilla extract
1 teaspoon (measured)
Egg wash
1 large egg white + 2 teaspoons water (beaten together)
Instructions
1
In a food processor, combine the flour, confectioners sugar, cold unsalted butter, and salt. Pulse the mixture until it reaches a coarse, meal-like consistency.
2
In a separate small bowl, lightly beat the egg yolks along with the vanilla extract. With the food processor running, pour the egg mixture into the flour mixture and process until a cohesive dough forms.
3
For Icebox Butter Cookies: Divide the prepared dough into two equal parts. Shape each piece into a square log measuring approximately 2 inches in thickness and about 5.5 inches long. Wrap the logs in wax paper and refrigerate for a minimum of 2 hours or until firm.
4
Preheat your oven to 350°F (175°C). Once the dough is chilled, slice the logs crosswise into 3/16 inch thick rounds and carefully transfer them to ungreased baking sheets.
5
If desired, brush the tops with the egg wash (1 beaten egg white mixed with 2 teaspoons of water), and sprinkle with sugar or colorful sprinkles for decoration.
6
Bake the cookies in the preheated oven for 10 to 15 minutes, or until the edges feel firm to the touch but not browned. Allow them to cool on the baking sheets for 1 to 2 minutes before transferring to a wire rack to cool completely.
7
To store, place the finished cookies in an airtight container, where they will remain fresh for up to 2 weeks.
8
For Rolled Cut-Outs: Divide the dough into halves again, this time forming two disks, each about ½ inch thick. Wrap in plastic wrap and chill until firm, which should take at least 1 hour before rolling out and cutting into shapes.
Nutrition Information
5g
Fat
14g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Butter Cookie Dough Delight?
It is a simple and versatile buttery dough that serves as a foundation for icebox cookies, rolled cut-outs, or cookies with various add-ins.
What are the primary ingredients for this cookie dough?
The main ingredients include all-purpose flour, sifted confectioners sugar, cold unsalted butter, salt, lightly beaten egg yolks, and vanilla extract.
What equipment is recommended for mixing the dough?
A food processor is recommended to combine the flour mixture and process the dough until it becomes cohesive.
How should the butter be prepared before adding it to the flour?
The butter should be cold and cut into small pieces before being pulsed with the dry ingredients.
What consistency should the flour and butter mixture reach?
The mixture should be pulsed until it reaches a coarse, meal-like consistency.
When do I add the vanilla extract?
The vanilla extract should be mixed with the lightly beaten egg yolks in a separate small bowl before being added to the food processor.
How do I make Icebox Butter Cookies?
Shape the dough into square logs, wrap them in wax paper, refrigerate for 2 hours, slice into rounds, and bake.
What are the dimensions for the icebox cookie logs?
Each log should be approximately 2 inches thick and about 5.5 inches long.
How long should the icebox dough chill?
The dough logs should be refrigerated for a minimum of 2 hours or until they are firm enough to slice.
How do I prepare the dough for rolled cut-out cookies?
Divide the dough into halves, form two disks about 1/2 inch thick, wrap in plastic, and chill until firm.
How long should the cut-out dough disks chill?
The disks should be chilled for at least 1 hour before you attempt to roll them out and cut them into shapes.
What is the correct oven temperature for baking these cookies?
Preheat your oven to 350°F (175°C).
How thick should I slice the icebox cookies?
The logs should be sliced crosswise into rounds that are 3/16 inch thick.
Do I need to grease the baking sheets?
No, the instructions specify transferring the sliced dough to ungreased baking sheets.
How is the egg wash prepared?
The egg wash is made by mixing 1 beaten egg white with 2 teaspoons of water.
How can I decorate the cookies before baking?
You can brush the tops with egg wash and sprinkle them with sugar or colorful sprinkles.
What is the total baking time for these cookies?
The cookies should bake for 10 to 15 minutes.
How can I tell when the cookies are finished baking?
The edges should feel firm to the touch, but they should not be allowed to brown.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool on the sheets for 1 to 2 minutes before moving them.
Where should the cookies finish cooling?
They should be transferred to a wire rack to cool completely.
What is the best way to store these butter cookies?
Store the finished cookies in an airtight container to maintain freshness.
How long will these cookies stay fresh?
When stored properly in an airtight container, they will remain fresh for up to 2 weeks.
Can I add other ingredients to this dough?
Yes, this dough is a versatile base that works well with add-ins like chocolate chips or nuts.
How many cookies does this recipe yield?
The recipe produces approximately 2 to 4 dozen cookies depending on the size and method used.
What type of sugar is best for this recipe?
The recipe specifically calls for 1 cup of sifted confectioners sugar.
How many egg yolks are required?
The recipe uses 4 large egg yolks.
What are the calories per serving for these cookies?
Each serving contains approximately 100 calories.
What is the fat and carbohydrate content?
Each serving has 5g of fat and 14g of carbohydrates.
Is this recipe suitable for beginners?
Yes, the description notes it is ideal for both novice and experienced bakers.
What tags are associated with this recipe?
Common tags include butter cookies, cookie dough, dessert, easy recipe, baking, and christmas cookies.