Butter Cookies

Happy Holidays. I hope this post finds you well. We are only a few sleep nights from Christmas. I find myself each year indulging in these decadent butter cookies, so I am finally sharing the recipe. I only cook these for Christmas as I have no self-control when it comes to them. One of the key ingredients is the pure lemon extract it breaks of the sweetness so pairing them with a cold glass of milk or Peppermint flavored bourbon cream is oh so delicious. 

One key thing I have learned over the years with baking these cookies is to make them thin and to bake on parchment paper to avoid major puffing and spreading. I think the is my best batch yet. I did a simple egg wash topping for a crispy finish.

I hope you have time to try them in the near future they are so delicious! As always thank you for following me on my journey. Seasons Greetings! Omniley?

Print Recipe
5 from 1 vote

Butter Cookies

These cookies are perfect for the holidays. Whether you like them cripsty or soft these are sure to please.
Prep Time25 mins
Cook Time9 mins
3 hrs
Total Time3 hrs 34 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 66kcal
Author: Belle Omniley

Ingredients

  • 1 C butter unsalted, room temp
  • 1 ¼ C white sugar
  • 2 eggs
  • 1 tsp lemon extract
  • ½ tsp pure vanilla extract
  • 2 ½ C self-rising flour
  • 1 pinch of salt

Instructions

  • Cream together butter, sugar, extracts, and beaten eggs using an electric mixer. Sift together salt and 2 cups of self-rising flour.
  • Pour in flour mixture and mix until incorporated.
  • Pour the remaining ½ cup of flour onto countertop or board and gently knead dough into flour until it is no longer sticky (add more flour if needed.
  • Place kneaded dough in cling wrap or Ziploc bag and let chill in refrigerator for at least 3 hours.
  • Preheat oven to 350°.
  • Remove dough from refrigerator and allow to come to room temperature for 25 minutes.
  • Add a little flour to countertop or board and roll dough to ¼" thick with rolling pin. Avoid overhandling dough.
  • Cut out cookies to desired shape and place on cookie sheet lined with parchment paper or silpat. Cook for 8-10 minutes. During the last 2 minutes brush with egg wash mixture (optional). Watch closely to avoid browning.
    Egg wash: 1 egg and ½ tsp white sugar
  • Remove from oven and allow cookies to cool on rack. Store in air-tight container for up to 5 days.

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