Easy Butter Cookies Recipe – Flour & Icing Sugar Delight

Neha DeshmukhRecipe Author
Ingredients
20 cookies
Person(s)
  • 0.5 cup
    flour
  • 0.5 cup
    wheat flour
  • 0.33 cup
    icing sugar
  • 0.33 cup
    butter
  • 1 tablespoon
    milk
  • 0.25 teaspoon
    vanilla essence
  • 0.5 teaspoon
    baking powder
  • 0.25 teaspoon
    salt
  • 0.5 cup
    icing sugar
  • 1.5 teaspoon
    corn flour
  • 1 teaspoon
    lemon juice
  • 2 teaspoon
    milk
Directions
  • Sift together flour, salt, and baking powder. Mix well and set aside. In a mixing bowl, cream together butter and icing sugar until light and fluffy. Add milk and vanilla extract, and whisk until combined.
  • Gradually add the flour mixture to the wet ingredients. Mix until a smooth dough forms. If the dough is too dry, add milk, 1 teaspoon at a time, until it comes together. Roll dough to 1/4-inch thickness on parchment paper and cut out shapes with cookie cutters.
  • Transfer cut cookies to a parchment paper-lined baking tray. Refrigerate for 15 minutes. Preheat oven to 180°C (350°F). Bake for 12-15 minutes, or until edges are golden brown. Cool on a wire rack.
  • For royal icing, whisk together icing sugar, cornstarch, lemon juice, and milk in a bowl until smooth. Divide into portions and add food coloring to each portion.
  • Fill piping bags with colored icing. Decorate cooled cookies creatively. Add sprinkles or edible beads before the icing sets.
  • Let decorated cookies dry completely. Store in an airtight container for up to 10 days.
Nutritions
  • Calories:
    150 kcal
    25%
  • Energy:
    627 kJ
    22%
  • Protein:
    2 g
    28%
  • Carbohydrates:
    22 mg
    40%
  • Sugar:
    12 mg
    8%
  • Salt:
    100 g
    25%
  • Fat:
    6 g
    20%

Last Updated on 2 months by Neha Deshmukh

Easy Butter Cookies Recipe – Flour & Icing Sugar Delight

Introduction

Oh, butter cookies! Is there anything more comforting? These little bites of happiness instantly transport me back to childhood, helping my grandmother decorate them for Diwali. I’ve tweaked her recipe over the years, and I’m so excited to share this easy butter cookie recipe with you. It’s perfect for beginners, and the decorating possibilities are endless! Get ready to fill your kitchen with the sweet smell of vanilla and icing sugar.

Why You’ll Love This Recipe

These aren’t just any butter cookies. They’re delightfully crisp, melt-in-your-mouth good, and incredibly versatile. Whether you’re baking for a festive occasion, a simple afternoon treat, or just because, these cookies are sure to be a hit. Plus, the royal icing lets you get creative – perfect for involving the kids!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

  • ½ cup flour (approx. 60g)
  • ½ cup wheat flour (approx. 60g)
  • ⅓ cup icing sugar (approx. 60g)
  • ⅓ cup butter (approx. 75g), softened
  • 1 to 2 tablespoons milk (15-30ml)
  • ¼ teaspoon vanilla essence (approx. 1.25ml)
  • ½ teaspoon baking powder (approx. 2.5g)
  • ¼ teaspoon salt (approx. 1.25g)

For the Royal Icing:

  • ½ cup icing sugar (approx. 60g)
  • 1 ½ teaspoons corn flour (approx. 7.5g)
  • 1 teaspoon lemon juice (approx. 5ml)
  • 2 to 3 teaspoons milk (10-15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

Flour & Wheat Flour Blend: Understanding the Texture

I love using a mix of all-purpose flour and wheat flour. The all-purpose gives a nice tenderness, while the wheat flour adds a subtle nutty flavor and a slightly chewier texture. You can use all all-purpose flour if you prefer, but the blend is really lovely.

The Role of Butter: Temperature & Quality

Make sure your butter is softened, but not melted. It should be easily pliable, but still hold its shape. Good quality butter really shines through in these cookies, so use the best you can afford!

Icing Sugar: Achieving the Right Sweetness

Icing sugar (powdered sugar) is key for that smooth cookie texture and the perfect icing. Don’t substitute granulated sugar – it won’t dissolve properly.

Vanilla Essence: Enhancing the Flavor Profile

A little vanilla essence goes a long way! It adds a lovely warmth and depth of flavor. You can also experiment with almond extract for a different twist.

Baking Powder: For a Light & Fluffy Cookie

Baking powder is what gives these cookies a little lift. Make sure yours is fresh for the best results!

Step-By-Step Instructions

Alright, let’s get baking!

  1. First, in a bowl, sieve together the flour, wheat flour, baking powder, and salt. This ensures everything is evenly distributed. Set this aside for a moment.
  2. In a separate mixing bowl, cream together the softened butter and icing sugar until light and fluffy. This is where a little elbow grease (or a stand mixer!) comes in handy.
  3. Add the milk and vanilla essence to the butter mixture and whisk until everything is beautifully combined.
  4. Now, gradually add the flour mixture to the wet ingredients, mixing until a smooth dough forms. If the dough seems a little dry, add a teaspoon or two of milk until it comes together.
  5. Lightly flour a clean surface and roll out the dough to about ¼-inch (6mm) thickness. Use cookie cutters to create your desired shapes.
  6. Carefully transfer the cut cookies to a baking tray lined with butter paper. Pop them in the fridge for 15 minutes to chill – this helps them hold their shape during baking.
  7. Preheat your oven to 180°C (350°F). Bake the cookies for 12-15 minutes, or until the edges are golden brown.
  8. Let the cookies cool on a wire rack completely before decorating.

Expert Tips

A few little secrets to cookie success!

Achieving the Perfect Cookie Consistency

The dough should be firm but pliable. If it’s too sticky, add a little more flour. If it’s too dry, add a tiny bit more milk.

Preventing Cookies from Spreading

Chilling the dough is crucial! It prevents the cookies from spreading too much in the oven.

Mastering Royal Icing Consistency

For royal icing, mix the icing sugar, corn flour, lemon juice, and milk in a bowl until smooth. The consistency should be similar to toothpaste – not too runny, not too thick. Add more milk, drop by drop, to adjust.

Tips for Neat Cookie Decoration

Fill piping bags with the colored icing. Practice on a piece of parchment paper first to get the hang of it. Add sprinkles or edible beads before the icing dries.

Variations

Let’s get creative!

Vegan Butter Cookie Adaptation

Swap the butter for a vegan butter alternative. Most vegan butters work well in baking.

Gluten-Free Butter Cookie Option (Using Alternative Flours)

Use a gluten-free all-purpose flour blend. You might need to add a little xanthan gum to help with binding.

Spice Level Variation: Adding a Hint of Cardamom or Cinnamon

My aunt always adds a pinch of cardamom to her cookies – it’s divine! You could also try a dash of cinnamon.

Festival Adaptations: Diwali, Christmas, or Eid Cookie Shapes & Decorations

Cut the cookies into festive shapes – diyas for Diwali, stars for Christmas, or crescents for Eid. Decorate accordingly!

Serving Suggestions

These cookies are perfect with a cup of chai, a glass of milk, or even a scoop of ice cream. They’re also lovely as part of a festive dessert platter.

Storage Instructions

Store the decorated cookies in an airtight container at room temperature for up to 10 days. They’ll stay fresh and delicious!

FAQs

Got questions? I’ve got answers!

What type of flour is best for butter cookies?

All-purpose flour works well, but I love a blend of all-purpose and wheat flour for a slightly chewier texture.

Can I make this cookie dough ahead of time?

Yes! You can make the dough a day or two in advance and store it in the fridge, tightly wrapped.

How do I prevent my cookies from burning on the bottom?

Make sure your oven temperature is accurate and use a light-colored baking tray. You can also place a second baking tray underneath to provide extra insulation.

What is the best way to store decorated butter cookies?

Store them in an airtight container at room temperature. Layer them between parchment paper to prevent sticking.

Can I freeze these cookies, both baked and unbaked?

Yes! Unbaked cookie dough can be frozen for up to 2 months. Baked cookies can also be frozen, but the icing might become slightly sticky when thawed.

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