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Top rated butter cookies
Here are some top-rated butter cookie recipes:
- New York Times Best Butter Cookies: This recipe has a 4.8-star rating and over 2,000 reviews. It uses a combination of granulated and brown sugar, and a high ratio of butter to flour.
- Jacques Torres' Butter Cookies: This recipe from the famous pastry chef has a 4.7-star rating and over 500 reviews. It uses a combination of salted and unsalted butter, and a touch of vanilla extract.
- Land O'Lakes Butter Cookies: This recipe from the popular butter brand has a 4.6-star rating and over 200 reviews. It uses a combination of granulated and brown sugar, and a high ratio of butter to flour.
- King Arthur Flour's Butter Cookies: This recipe from the well-known flour brand has a 4.6-star rating and over 200 reviews. It uses a combination of granulated and brown sugar, and a touch of salt.
- Epicurious' Classic Butter Cookies: This recipe has a 4.5-star rating and over 1,000 reviews. It uses a combination of granulated and brown sugar, and a high ratio of butter to flour.
Some common characteristics of top-rated butter cookies include:
- Using a high ratio of butter to flour (at least 1:1)
- Using a combination of granulated and brown sugar
- Using a touch of salt to balance the sweetness
- Using high-quality ingredients, such as European-style butter and pure vanilla extract
- Chilling the dough to allow the flavors to meld and the cookies to retain their shape
Here is a basic recipe for butter cookies that you can modify to suit your tastes:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugars until light and fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Scoop the dough into balls, about 1 tablespoon each.
- Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10:12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Note: You can modify this recipe to suit your tastes by adding different flavorings, such as nuts, citrus zest, or chocolate chips.
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