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Chocolate-dipped and citrus flavor variations of a traditional butter cookie recipe.

The Ultimate Bakery-Style Butter Cookie Recipe

A foolproof, traditional butter cookie recipe that delivers a rich dairy flavor, crisp golden edges, and a delicate melt-in-your-mouth crumb. Perfect for holidays or everyday baking!
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Prep Time 15 minutes
Cook Time 12 minutes
2 hours
Total Time 2 hours 27 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American, European
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 225 g Unsalted European Butter 1 cup, softened to cool room temp 18°C-20°C
  • 150 g Granulated White Sugar 3/4 cup, fine-grained
  • 2 large Egg Yolks Room temperature
  • 10 ml Pure Vanilla Extract 2 teaspoons
  • 3 g Fine Sea Salt 1/2 teaspoon
  • 300 g All-Purpose Flour 2.5 cups, sifted
  • 50 g Coarse Sanding Sugar Optional, for rolling the edges

Equipment

  • 1 Digital Kitchen Scale Highly recommended for exact metric accuracy
  • 1 Stand Mixer Fitted with a paddle attachment
  • 2 Heavy-Gauge Aluminum Baking Sheets To ensure even heat distribution
  • 2 Silicone Baking Mats Or high-quality parchment paper
  • 1 Sharp Chef's Knife For clean, crisp dough slicing

Method
 

  1. Cream the softened European butter and granulated white sugar in a stand mixer on medium speed for 3 to 4 minutes until pale ivory and fluffy.
  2. Add the egg yolks one at a time on low speed, then pour in the pure vanilla extract and sea salt. Mix until a smooth emulsion forms.
  3. Sift in the all-purpose flour and mix on the lowest speed for 30 to 45 seconds, stopping the exact moment the flour disappears to avoid overworking.
  4. Divide the dough, form into two 2-inch wide logs, wrap tightly in parchment paper, and chill in the refrigerator for at least 2 hours.
  5. Preheat your oven to 175°C (350°F). Roll the chilled logs in coarse sanding sugar, then slice into uniform 1/4-inch discs.
  6. Arrange on lined baking sheets with a 1.5-inch space and bake for 11 to 13 minutes until the rims are pale golden brown.

Notes

Pro-Level Bakery Secret: For that authentic, ultra-crisp tin-cookie crunch, turn off the oven as soon as the baking time is up. Crack the oven door open about two inches and leave the baking sheet inside for an extra 5 minutes to gently dehydrate the cookies without burning the delicate fats.