(Healthier Version with Wheat Flour)
Whenever I mention going to the bakery, the first request from both my dad and my kids is for butter cookies. Dad prefers the salted version, while the kids love the sweeter one. Although I haven’t tried making the salted version at home yet, the sweet one turned out to be a hit with everyone at home!
Ingredients
Wheat Flour: 280 g (Preferred over maida or all-purpose flour for a healthier option)Unsalted Butter: 200 g (at room temperature)
Sugar: 120 g
Salt: 1/4 tsp
How to Make Butter Cookies
Prepare the Dough:
- In a mixing bowl, whisk together sugar and butter until creamy. Use a hand whisk rather than a motorized one for better control.
- Sift the wheat flour and blend it into the butter mixture to form a smooth dough.
Chill the Dough:
- Knead the dough gently and flatten it between two sheets of butter paper.
- Place the flattened dough in the refrigerator for about 1 hour.
Cut the Cookies:
- After chilling, remove the top sheet of butter paper and cut the dough into your desired shapes (round or square shapes are most common).
Bake:
- Preheat the oven to 180°C.
- Arrange the cut dough pieces on a baking tray.
- Bake for approximately 12 minutes. Set a timer for 10 minutes to check for browning at the edges.
- Once the edges begin to brown, remove the cookies from the oven.
Cool and Serve:
- Allow the cookies to cool; they will harden to the perfect texture as they cool.
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