Description
Discover the secret to perfect No Melt After Baking Butter Cookies! Learn the technique to keep your cookies intact and deliciously buttery in our easy recipe guide.
Ingredients
Scale
- 1 cup (240 ml) unsalted butter (226 grams)
- 1/2 cup (120 ml) granulated sugar (100 grams)
- 2 cup (480 ml) s all-purpose flour (240 grams)
- 1/4 teaspoon (1 ml) salt (1.5 grams)
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the vanilla extract to the butter-sugar mixture and mix well.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass or your fingers.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Let butter reach room temperature for better creaming with sugar and smoother texture
- Gently flatten dough balls to preserve a soft cookie crumb
- Monitor cookies closely at the end to avoid overbrowning and keep them tender
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 8g
Keywords: butter cookie recipe, no melt cookies, baking butter cookies, crispy butter cookies, homemade no melt cookies, butter cookie texture
