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butter cookies

Butter Cookies

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Ingredients Method Video Notes

Ingredients
  

  • 200g All Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 100g Unsalted Butter, room temperature
  • 115g Icing/Powdered Sugar
  • 1/4 Teaspoon Vanilla Essence
  • 1 Egg
Vanilla Dough
  • 2 Tablespoon Cornstarch
Chocolate Dough
  • 1 Tablespoon regular Cocoa powder

Method
 

  1. Bake the Smaller Hearts@180C Preheated12-13 Mins Or TillEdges Browns Slightly
  2. Bake the Bigger Hearts @180C Preheated 15 MinsOr Till Edges Browns Slightly
  3. Storage
    Airtight Container: Store at room temperature in an airtight container for up to 1 week.
    Freezing: You can freeze the dough (up to 3 months) or baked cookies. 

Video

Notes

Do Not Skip Chilling: Chilling the rolled dough (or the already shaped cookies) for 30–60 minutes is crucial to prevent them from spreading into flat pancakes in the oven. 
Don't Overbake: Bake only until the edges are just barely turning golden brown; the tops should stay pale. Overbaking leads to dry, hard cookies.
Cool on the Pan: Let the cookies cool on the baking sheet for 15-20 minutes before moving them to a rack, as they are fragile and still cooking when hot.