The Best Butter Cookie Recipe For Cookie Cutters (2024)

FAQs

What is the best butter for butter cookies? ›

The best butter for your baked goods depends on what type of recipe you're whipping up. Unsalted, American-style butter works well in goods like cookies, pound cakes and pancakes that require the high-fat content of conventional butter and more flexibility with salt and flavor content.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

Due to differing ratios, shortbread cookies are crumblier and more "sandy" than butter cookies, which are firm and solid enough to be iced. This mostly has to do with flour and eggs. Shortbread doesn't use eggs, while butter cookies do, making butter cookie dough more pliable and robust than its shortbread counterpart.

This helps create more consistent results for home bakers replicating a recipe. In general, salted butter is preferred for cooking (or simply spreading) as it adds more flavour and has a longer shelf life, while unsalted butter is the go-to for baking.

Challenge Butter has been a quality staple in kitchens since 1911. It's churned daily from two natural ingredients: the freshest 100% real pasteurized sweet cream and salt. That's it. Nothing artificial or synthetic.

If you describe something as having a cookie-cutter approach or style, you mean that the same approach or style is always used and not enough attention is paid to individual differences. Too many cookie-cutter condos were built with no attention to consumer needs.

“The best cookie cutters have a small rolled lip of metal or plastic around the top to protect my hands and give me an edge to grab onto to pull the cutter back up,” Bushman says. “I also look for a nice seam where the metal of the cookie cutter joins together so I don't have a weird shape on one edge of my cookie.”

Always pop the cut cookies back into the freezer for a few minutes until solid again. From there you can put them straight into the oven. Even better is that once frozen you can re wrap your pre-cut cookies in cling film and place in an air tight container and keep them this way already pre-cut and ready to go!

The Quality Ingredients

Ingredients like butter, eggs and sugar can either make sweet cookie perfection or something you wouldn't want to share with your friends and family. Always look for a cookie that's made with premium ingredients. If the cookie contains some organic ingredients even better.

What makes cookies chewy and not hard? ›

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

Butter cookies are classic cookies known for their rich, buttery flavor, and crisp texture. The flavor is lightly sweetened with warm notes of butter and vanilla. Similar to shortbread cookies, they are very popular around the holidays and are often given as Christmas cookie gifts.

Higher butterfat makes better cookies.

An average conventional American butter has an 80% butterfat content. Miller's butter is more of a European-style butter with 82-86% butterfat. 2% may seem small, but it makes a BIG difference in quality, flavor, and texture.

Made with only sweet cream, canola oil and salt, Land O Lakes® Butter with canola oil gives you the fresh butter taste you love with the spreadable convenience you want, right out of the refrigerator.