Yay! This will be the first recipe and tutorial I create for this blog.
As I mentioned in my first post, this is a LIFESTYLE and SWEETS blog. When sharing my take on sweets, I want to bring simplicity; creations that anyone can do. There are a lot of awesome, creative bakers, decorators and just mere artistry out there. So I am grateful that you have stopped by “Bake It Snazzy.” The goal is to bring some inspiration to your life with a little sugar go with it. Let the sweets begin!
Let’s chit chat a little bit about the “butter cookie.” I like a butter cookie that is well balanced, buttery, a touch of sweet, golden brown around the edges, crisp but not hard, just the right texture. There are different recipes for these cookies, but you will notice the similarities. Having a simple butter cookie on-hand is a great way to satisfy a sweet craving or for a gathering since you can whip them up in no time.
I have been doing the following recipe for many, many years. It is a great recipe to start with if you are starting to learn how to bake cookies.
Let me tell you that in my baking journey, I would avoid cookies. For some reason or another, I just could not get it right. My problem was that I would overbake them. I did not realize, leaving them in the oven too long, then leaving them on the cookie sheet without ever removing them to a cooling rack, would be a batch of “rock” cookies. Disappointed, I just stuck to other desserts and avoided the cookies.
I came across this recipe. This recipe made feel that I finally can bake a good cookie. It taught me not to overbake, keep an eye on them, learned that ovens vary and that I can master making cookies. After learning this, cookies became part of my sweet journey!
I have made these cookies so many times that I don’t need to pull out the recipe because it is like, engraved in my brain. I am just writing freely, no prior script, just pouring what is in my brain into this post.
I baked these cookies just because, for special occasions, it was part of my menu when I had a shop, and I still make them and sell them. If you are someone reading this and purchase these from me, well, here you go, now you can make them, the secret is out! 😄
Now, even though I have plenty of pictures with these cookies, I decided I will make them and take new pictures just for you and this post. (It also gives me a reason to make them, ha!). These cookies are simple and are great as they are but you can “snazzy them” up! Meaning I will share with you some ideas on what you can do with this simple cookie on a future post. Also, you are going to see “snazzy them” throughout my blog because this is “Bake It Snazzy” and it is just fun.
I am going to share with you the recipe to make half of the batch. I am doing this because a full batch may be too much if this is your first time. However, if you want to go for it, do the full batch by doubling the recipe. Half the batch makes approximately 24 cookies.
The Simple Butter Cookie
This is a nice golden, buttery, with a touch of sweetness cookie you can make any time! It is also a great starter cookie.
- Preheat oven to 350. Line your cookie sheets with parchment paper. (I like to use parchment paper, however, it is not necessary). And have all your ingredients ready.
- In a bowl of a stand mixer, using a paddle attachment (you can do the same process with a handheld mixer), place the butter and mix at medium speed until creamy.
- Lower your mixer speed to low and slowly add the powdered sugar. Once all powdered sugar has been added, mix on medium speed until creamy, scraping the bowl when necessary.
- With the mixer on low, add the vanilla and mix until well combined.
- Then add the flour slowly until all the flour is well combined. Turn off your mixer and scrape the sides of the bowl and the bottom to be sure all the flour is well incorporated.
- Take a small ice cream or cookie scoop and scoop onto your cookie sheet about 2 inches apart. If you do not have a small ice cream or a cookie scoop you can scale it by weighing 1 oz of dough for each cookie.
- Once you have scooped or weighed your dough, you are going to roll them and make balls (the balls do not need to be perfectly round). Place the ball back onto the cookie sheet and with your index and middle fingers, press each ball gently.
- When done pressing all the balls, place your cookie sheet in the lower rack of your over. If baking two pans at the same time, place on top and lower rack; bake for 10-15 minutes. Ovens vary, so I go by how they look. I like mine golden brown around the edges.
- Remove from oven, leave them on the cookie sheet for about 5 minutes then unto a cookie rack to finish the cooling process, about another 15 minutes.
- Then enjoy! 😋
- *I use salted butter. I like the buttery, warm taste of salted butter and it eliminates having to use salt as another ingredient to use. But no worries, if you use unsalted butter, just add 1/2 teaspoon of salt! (Add the salt to your measured flour and whisk or stir it).
- **I like good quality vanilla, so I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. It can be a bit pricey. Sometimes you can find it by chance at a TJ Maxx, Marshalls, or Home Goods for a few dollars less. However, any pure vanilla extract will be good!
- A little side note, when placing two cookie sheets at the same time, be mindful since one may bake quicker than the other. You can also alternate them halfway through the baking process. Also, notice the cookie sheet on the top rack, I did not use parchment paper and they turned out great!