Butter Cookies



Butter cookies are soft, very buttery shortbread cookies flavored with vanilla, perfect for enriching with taste and simplicity a cabaret of Danish cookies, the shortbread (i.e. English butter cookies), the crumbly jam-filled cookies, and these disks with spectacular taste and texture. All that's left is to dust off the ancient family teapots and the embroidered tablecloths from the grandmothers to set up an elegant English table and sip fragrant tea in company.

If you don't have a cookie cutter, try our recipe for spoon cookies!

Ingredients for 40 cookies
Flour 00 2 ½ cups (300 g)
Egg yolks 1
Butter 7 oz (200 g) - chilled
Sugar ¾ cup (150 g)
Fine salt 1 pinch
Vanilla bean 1

How to prepare Butter Cookies

To make butter cookies, pour the cold butter into the bowl of the stand mixer equipped with a paddle attachment 1, add the seeds of a vanilla pod 2, the sugar 3

and the salt 4. Mix for a few seconds, then add the egg yolk 5 to the mixture and mix for about 1 minute. Also add the flour 6.

Mix until you obtain a homogeneous and compact mixture 7. Transfer the dough to a lightly floured work surface 8, work quickly with your hands, form a small loaf 9.

Wrap it with plastic wrap 10, place it in the refrigerator, and let it rest for at least 30 minutes. After the resting time, roll out the dough on a pastry board with a rolling pin to a thickness of about 0.31 inches 11. Cut out the cookies with a round cutter of about 1.57 inches 12. With these quantities, you will get about 40 cookies, re-kneading the scraps.

Transfer the cookies to a baking sheet lined with parchment paper 13 and bake in a preheated conventional oven at 338°F for about 15 minutes. Remove the cookies from the oven and let them cool before serving 15.


Store the butter cookies in a tin box for 1 week. You can freeze the raw dough for about 1 month.


To flavor the cookies, you can use citrus zest or ground cinnamon.