The following recipe, for crispy and tasty butter cookies, is a one of my all times go-to recipes, ever since I came up with it, after combining a few recipes into this one. The mix of butter, almond meal and powdered sugar, creates cookies with wonderful texture and flavor.
The rolled dough can be cut into any shape you choose. As for flavors, I usually prefer the simple version shown here, yet other flavorings can be added, according to your taste. This is such a versatile recipe, I’m sure you too will use it as often as I do. Try it and enjoy.
Notes:
* Powdered sugar is made of very finely ground sugar mixed with a bit of cornstarch. It gives the cookies their delicate, crispy texture. Don’t be tempted to replace it with regular sugar.
* The dough, wrapped with wax paper and in freezer bags, can be kept in the freezer for up to a month. The baked cookies can be kept in an airtight container for up to a week.
Makes: 80-100 depending on shape
Prep time: 20 minutes
Chilling time: 2 hours or overnight
Ingredients:
1 stick (115 grams) butter, very soft
1 L egg, at room temperature
1½ cups powdered sugar, sifted
1½ cups flour, sifted
½ cup fine almond meal, sifted
½ tsp baking powder
¼ tsp salt
1-2 drops of almond extract or vanilla
1-2 Tbs milk, at room temperature, if needed
Demerara sugar (optional)
1. In a large bowl, cream together the butter, egg and powdered sugar. Add the flour, almond meal, baking powder, salt and almond or vanilla extract, and mix briefly, just until a dough is formed. If needed, add 1-2 Tbs milk to combine.
2. Wrap in wax paper and place in the fridge for 2 hours, preferably overnight.
3. Take the dough out of the fridge and let it stand at room temperature for 10-15 minutes. Meanwhile, preheat the oven to 360F (180C) and line cookie sheet pans with baking paper.
4. Cut the dough into 2-3 portions. Place a portion of dough between two large sheets of wax paper and roll to thickness of about ¼” (0.6cm). Remove the top layer of wax paper and cut into shapes with a cookie cutter. Using a flat metal spatula, carefully lift the cut dough and place in the pans. Sprinkle with Demerara sugar, if using.
5. Bake for 10 minutes, until the cookies are golden around the edges, or for 12 minutes, for a bit darker color – as shown in the flower shaped ones. Let cool in the pan. The cookies will harden after cooling.
They look so tempting – light and airy! Thank you, Ronit!
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Thank you Dolly! They are indeed. Hard to stop just after one… 🙂
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Now if I could also incorporate chocolate… Or perhaps just have some chocolate cream on the side, for chocoholics like myself.
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You can definitely sandwich them with some nice chocolate cream… 🙂
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That’s what I was thinking, too.
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Lovely cookies, l love buttery ones. I have just made quite a big batch of cookies myself, l’ve never craved them like in this pregnancy, l bet baby will have a sweet tooth just like mummy 😂
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Thank you Daniella, I’m glad you liked the recipe. No doubt genetics are crucial when it comes to sweet tooth! 😀
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These look delicious. I just finished baking some oatmeal cookies and may have to whip up this dough while I’m at it. BTW – your chicken finger seasoning has become our new fav around here along with the salsa verde 🙂
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Thank you Ingrid, I’m glad you liked the recipe. I love cookies of any kind and as the weather cools down I bake them more often.
So glad to hear you’re enjoying the chicken fingers and salsa verde. I make them often too. Thanks for the update!:)
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A heart-stopping moment . . . my email index showed just “cut out butter” and I couldn’t think of a worse thing to actually happen to my life! So glad to see there is more to it. ;->
Those little cookies are “death food” because – pop one in your mouth and it disappears in a cloud of deliciousness – and behold – way plenty more on the plate in front of me! It’s the butter – I am powerless to resist!
Virtual hugs,
Judie
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lol I didn’t realize that’s how they’re titled! No, no need to cut out the butter, quite the contrary! 🙂
Yes the cookies are hard to resist, but it’s a well worthy sin! 🙂
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Ronit it looks so tempting… Delicious
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Thank you Ruchi, I’m glad you liked the recipe. These cookies are a favorite of mine. 🙂
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Of course who can say NO to such buttery beauty 😀😀
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You got it! 🙂
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Perfect timing! Delicious Chanukah cookies !
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Thank you Joyce! They are indeed perfect for Channuka. Also great for Purim. 🙂
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These look absolutely perfect. The perfect crispness and color on the finished product is making me hungry for sweets. Awesome job 🙂
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Thank you Jess, I’m glad you liked the recipe.
It took a few experiments to get to this one, and now I’m sticking with it. 🙂
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Looks seriously delicious and too CUTE!!! 🙂
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Thank you, I’m glad to hear! 🙂
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These look so delicious! Definitely need to try your recipe!
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Thank you Aniqah, I’m glad you liked the recipe. I hope you’ll enjoy it. 🙂
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lol the title made em think this was a vegan recipe, like cut out the butter. 😉
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lol I’m far from vegan and definitely have no plans on cutting our butter! It is indeed a confusing title so I’ve changed. Hopefully it will make more sense now. Or people will think I’m cutting out almonds?! 🙂
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😉 I’m far from vegan, but my daughter is lactose intolerant and the thought of butter free cookies I thought would be awesome…but then I remembered margarine exists. 😉 haha
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Margarine can work, though of course the flavor and the texture could be a bit different.
Also, if interested, check this link for dairy free crispy cookies: https://ronitpenso.wordpress.com/2015/05/31/crispy-flourless-sesame-seeds-cookies/
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ya, not as exciting of a cookie for a 2 year old. haha.
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Oh…. I can see that! 🙂
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This looks great! I might use this recipe for my annual airplane cookies for the holidays 🙂
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Thank you, I’m glad you liked the recipe. I hope you’ll enjoy the results. I’ll be happy to hear how they came out. 🙂
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Will do 🙂
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Wow, those look perfectly baked! I love just the slight tinge of brown on the sides.
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Thank you Kathryn, I’m glad you liked the cookies. The slight brown edges add a nice flavor. 🙂
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I have just added these to my list of Christmas baking!
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I’m glad to know Leanne. I hope you’ll enjoy the cookies. I’ll be happy to hear how they turned out. 🙂
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Gorgeous! They’re going on my must make list for this holiday! 🙂
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Thank you! Glad to hear and hope you’ll enjoy the results. I’ll be happy to read your comments. 🙂
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Amazing texture! That brown edges made it twinkle😍 pinned this. Thanks for this share Ronit😊
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Thank you Sumith. The cookies are a favorite and I hope you’ll enjoy them as well. 🙂
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Perfect with a cup of tea! 🙂
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Thank you Tonya, I’m glad you liked the cookies. I’ve also found they are great on their own… or with coffee… or with sweet wine… 😀
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Sounds like my kind of cookie! 🙂 🌻
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Delicious Ronit!
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Thank you Antonia! 🙂
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They are picture perfect Ronit! So happy to have the recipe. thanks for sharing.
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Thank you Sandhya. I’m glad you liked the recipe. It’s my pleasure to share. 🙂
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These look so moreish Ronit, I don’t believe I’d be able to stop at one. Love the simplicity of this cookie, and those shapes……just lovely! Sometimes cookies can be too overly sweet with the extra icing etc. but I know I’d love these with a good cuppa.
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Thank you Loretta, I’m glad you liked the recipe. The cookies indeed are not overly sweet and have a wonderful crispy texture. Definitely hard to stop with one! 🙂
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Lovely pieces! I’d like to try the texture!
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Thank you! I love the textuture. It’s both crispy yet melts in you mouth. 🙂
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These sound super good with the Almond flour.
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Thank you Myra, I’m glad you liked the recipe. The almond flour adds a subtle flavor which I love. 🙂
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Tara ta ta taaa I’m lovin it!
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Thank you Jeenie! 🙂
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And that is more art than food 🙂
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Thank you for visiting and for your kind words. 🙂
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They are all so perfect!
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Thank you Annika! 🙂
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Yummy ! These cookies look amazing…
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Thank you Swapna! 🙂
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If a baked good has almond flavoring, I’mall ver it, Ronit. These would disappear in my kitchen as fast as I could cool them. I blame kitchen elves. Greedy little creatures that they are. 😉
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Same here when it comes to almonds – and also for kitchen elves! They visit my kitchen often, especially when making cookies! 🙂
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I love butter cookies, I can eat a lot of them 😀 especially if there is a good cup of tea 🙂
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They do tend to disappear very quickly! 🙂
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I’ve got almond meal in the freezer, can’t wait to try these little cookies.
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Glad to hear. Hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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I’m looking forward to trying them.
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Cookies look very cute and yummy!!
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Thank you Neetha! 🙂
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Lovely! Happy Holidays!
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Thank you! Happy Holidays! 🙂
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Happy Holidays! 🙂
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Ich liebe Butter Cookies – werde ich auf jeden Fall mal backen!
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Thank you, I”m glad to hear. Hope you’ll enjoy them! 🙂
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This is great for Christmas!
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Thank you Julie! 🙂
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I have made variations of these before and they never came out just right, I am going to give your recipe a try this week, just in time for Christmas!
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Thanks for your comment. I hope this recipe will work for you. I’ll be happy to hear about it. Happy Holidays! 🙂
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Beautiful!
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Thank you Carol! 🙂
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These look great. I’ll have try them for my Easter bake off. Love your blog.
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Thank you Elizabeth. I’m glad to here! I hope you’ll enjoy these cakes. 🙂
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Thanks for the link! I’m glad the recipe worked for you this year too. The chocolate ones look great too! Happy Holidays! 🙂
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