Fluffy Vanilla Butter Cookies
These melt-in-your-mouth butter cookies feature a light, tender texture achieved by properly creaming the butter and sugar until fluffy. The key is adding eggs gradually and beating until fully incorporated for maximum fluffiness.
Story
These classic butter cookies are perfect for sharing with family and friends. The secret lies in properly softening the butter and beating it until light and airy—your guests will be impressed!
Ingredients
unsalted butter, softened
200g
powdered sugar
100g
all-purpose flour
250g
whole eggs
2 large
vanilla extract
1 tsp
pinch of salt
1/4 tsp
Instructions
1
Cream the butter and sugar
Place softened butter and powdered sugar into a stand mixer bowl. Beat on low speed until just combined, then increase to medium-high and beat until light and fluffy, about 3-4 minutes. Use a spatula to scrape down the sides once or twice.
2
Add eggs gradually
Crack eggs into a small bowl and whisk lightly. With mixer running on medium speed, add egg mixture slowly—about one tablespoon at a time. Wait until each addition is fully incorporated before adding more. This ensures a smooth, stable batter.
3
Mix in dry ingredients
Sift flour and salt together. With mixer on low, gradually add flour mixture until just combined. Don't overmix—handle dough gently for tender cookies.
4
Shape and chill
Roll dough into balls or shape as desired. Place on parchment-lined baking sheets with space between each. Chill in refrigerator for 20 minutes to prevent spreading.
5
Bake until golden
Preheat oven to 180°C (350°F). Bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone. Cool on pan for 5 minutes, then transfer to wire rack.
