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Classic Soft Butter Cookies: Melt-in-Your-Mouth Recipe

A plate of freshly baked, piped butter cookie swirls heavily dusted with powdered sugar, catching sunlight.
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Learn how to make rich, buttery cookies that are soft and melt in your mouth. This easy homemade cookies recipe uses simple pantry ingredients and is perfect for gifting or holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for depth)
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup cold unsalted butter, cut into small cubes (for texture)

Instructions

  1. In a large bowl, cream the softened butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  2. Beat in the vanilla extract, almond extract, and salt until just combined. Scrape down the sides of the bowl.
  3. In a separate bowl, whisk together the all-purpose flour and cornstarch.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the dough.
  5. Add the cold, cubed butter to the dough and mix briefly until the cubes are distributed throughout the dough.
  6. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps prevent spreading.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. For classic piped cookies: Transfer the chilled dough to a piping bag fitted with a large star tip. Pipe small rosettes or swirls onto the prepared baking sheets, leaving about 1 inch between them.
  9. For slice-and-bake cookies: Shape the dough into a log, wrap it, and chill for an additional 30 minutes. Slice the log into 1/4-inch thick rounds and place them on the prepared baking sheets.
  10. Bake for 10 to 14 minutes, or until the edges are set and very lightly golden. The centers should still look pale.
  11. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Once cooled, dust the cookies lightly with extra powdered sugar for a finished look.

Notes

  • For a rich nutty flavor, substitute 1/2 cup of the all-purpose flour with finely ground almond flour to make rich nutty cookies.
  • If you want crisp-edged cookies, bake them for 2 to 3 minutes longer until the edges are more golden brown.
  • These buttery dessert recipes are excellent for cookie recipes for gifting; store them in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookingzenith.com/best-butter-cookie-melt-in-your-mouth-recipe/