Homemade butter cookies

Ingredients

• 2 tasse All-purpose flour (Sift before use)
• 250 g Unsalted butter (At room temperature)
• 0.5 tasse Granulated sugar (Approximately 90 g)
• 0.5 cuillère à café Vanilla extract (Optional)
• 100 g Chocolate chips (Optional, to be added after the flour)
• quelques gouttes Food coloring (red or green) (Optional, for decorating the cookies)

Instructions

1. Prepare the ingredients

   Measure 2 cups of flour, 250 g of butter, ½ cup of sugar and, if desired, the vanilla extract. Let the butter soften at room temperature.

   Time: PT2M

2. Cream the butter and sugar

   In the bowl, beat the butter and sugar with the hand mixer (or a fork) until the mixture lightens and becomes fluffy.

   Time: PT5M

3. Add the vanilla

   Stir in the half teaspoon of vanilla extract, if using.

   Time: PT1M

4. Incorporate the flour

   Add the sifted flour in three additions, mixing gently with the spatula after each addition until the dough is homogeneous.

   Time: PT4M

5. Sprinkle sugar on the work surface

   Lightly sprinkle granulated sugar on your work surface and place the dough on it. Knead briefly so the sugar adheres to the surface.

   Time: PT2M

6. Shape and flatten the cookies

   Divide the dough into 12 equal-sized balls. Flatten each ball with the back of a fork, creating a crosshatch pattern.

   Time: PT3M

7. Prepare the baking sheet

   Line the baking sheet with parchment paper and lightly grease the paper with a little butter to prevent it from sliding.

   Time: PT2M

8. Arrange the cookies

   Place the flattened cookies on the paper, leaving a small space between them.

   Time: PT1M

9. Preheat the oven

   Preheat the oven to 170 °C (or 160 °C depending on your oven).

   Time: PT10M

   Temperature: 170°C

10. Bake the cookies

    Place the cookies in the oven and bake for 20 to 25 minutes, until they are lightly golden.

    Time: PT22M

    Temperature: 170°C

11. Cool

    Remove the sheet from the oven, let the cookies rest for 2 minutes, then transfer them to a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

255

Protein

0.7 g

Carbohydrates

22.5 g

Fat

16.7 g

Fiber

0.8 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Granulated sugar: Powdered sugar, Cane sugar
• Instead of Vanilla extract: Vanilla sugar, Almond extract
• Instead of Chocolate chips: Raisins, Chopped nuts
• Instead of Food coloring (red or green): Cocoa powder, Spices (cinnamon, mild paprika)

Equipment Needed

• Mixing bowl
• Hand mixer (optional)
• Silicone spatula
• Baking sheet
• Parchment paper (optional)
• Oven
• Fork
• Cooling rack (optional)
• Oven mitts or kitchen glove
• Measuring tools (cups and spoons)

Critical Steps — Do Not Skip

• Cream the butter and sugar until a pale, fluffy mixture is achieved.
• Incorporate the flour in several additions without over‑working the dough.
• Flatten the cookies with a fork to obtain the characteristic pattern.
• Bake at 170 °C until golden colored.

Chef Tips from the Video

• Add orange or lemon zest for an aromatic touch.
• For even crunchier cookies, add a teaspoon of baking powder.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Can be frozen for 2 months; thaw at room temperature.

Room temperature: Keep away from moisture for 2 days.

Make-Ahead Tips

• The dough can be refrigerated for 30 minutes before shaping the cookies to make forming easier.
• Baked cookies store well and can be made ahead.