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Basic Butter Cookie Dough

5

by: Sierra Bake






The basic dough for butter cookies, sugar cookies, and holiday cookies is made like a sweetened pie dough with extra butter and a little baking powder to make it richer and lighter. This dough can be shaped with your hands - as shown for the jelly cookies - or rolled out with a pin as shown for the holiday cookies. Remember to always keep this dough cold.




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ingredients

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serves: 30

2 1/4 cups flour

3/4 teaspoon baking powder

1/2 teaspoon salt

19 tablespoons butter (at cool room temperature)

1 cup superfine or granulated sugar

1 teaspoon vanilla extract

1 egg

1 egg yolk

Nutrition Facts
Basic Butter Cookie Dough

Servings Per Recipe: 30

Amount per Serving

Calories: 130

  • Total Fat: 7.7 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 31.1 mg
  • Sodium: 107 mg
  • Total Carbs: 14 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 6.8 g
  • Protein: 1.3 g
VIEW DETAILED NUTRITION

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preparation

5f68b12ec67c500f1a1c749b24d42a9748e40b15.jpg 1.  Beat together the butter, sugar, and vanilla until fluffy.

2.  Beat in the egg and then the egg yolk. Sift the combined flour, baking powder and salt over the batter. Mix just until the dough coheres and there's no loose flour on the bottom of the bowl.

Cooks' note:
In a bowl, whisk together the flour, baking powder, and salt. Using a whisk, a handheld beater, or a stand mixer with the paddle attachment, beat the butter with the sugar and vanilla until fluffy. Beat in the egg and egg yolk. Sift the flour mixture over the butter mixture. Combine with a wooden spoon - don't beat it with a handheld mixer at this point, it's too stiff - or the stand mixer with the paddle attachment just until it's well combined and there's no loose flour. If you're using a stand mixer, start on slow speed so flour doesn't fly around, then increase to medium speed and beat for 30 seconds to 1 minute, until the dough pulls away from the sides of the bowl, it forms a cohesive mass, and you hear the motor straining. If there's any loose flour on the bottom of the bowl, fold it into the rest of the dough with a silicone spatula and combine for about 15 seconds more. The dough can be stored, tightly wrapped, in the refrigerator.

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