The Ultimate Guide to Baking Irresistible Salted Butter Cookies: A Simple & Flavorful Recipe
Discover the delightful simplicity of baking salted butter cookies. This truly easy recipe yields a wonderful flavor, where the rich butter and a delicate pinch of salt create an irresistible balance that will have everyone asking for more.
There’s something uniquely comforting and joyful about baking cookies, isn’t there? The process itself, from mixing the ingredients to the fragrant aroma filling your home, is a delightful experience. And the end result? A warm, delicious treat that brings smiles to faces, especially when shared with loved ones. As many of you know, I’m a passionate admirer of Dorie Greenspan, whose culinary wisdom and exquisite recipes have consistently inspired my kitchen adventures. Her approach to baking often transforms simple ingredients into something extraordinary, and this recipe for salted butter cookies is a perfect testament to her genius.
Dorie’s original concept for these butter cookies featured one magnificent, large cookie. While tempting, I envisioned a slight domestic skirmish in my household – specifically, between my two boys vying for the largest (or what they perceived to be the largest) piece. To ensure peace and fairness, I decided to adapt the recipe using a cookie cutter, aiming for uniformly sized treats. And I must say, the adaptation worked wonderfully, proving that sometimes, a little adjustment can make a great recipe even better for your family’s dynamic.
And They Were Gone in a Flash!
The true measure of a cookie recipe’s success, in my opinion, lies in the reaction of those who eat them. From the moment these salted butter cookies began baking, a delicious, buttery aroma wafted from the kitchen, slowly permeating every corner of our home. My boys, with their keen sense of smell, were practically glued to the kitchen doorway, eagerly awaiting the moment they could dive in. They patiently (or perhaps not so patiently!) stood by, not leaving my sight until the cookies had cooled just enough to be safely enjoyed. That unwavering anticipation and immediate adoration? Definitely the best sign a baker could ask for. They absolutely loved them, which instantly elevated this to a staple recipe in our household. I sincerely hope you’ll find as much joy in baking and savoring these delightful treats as we do.
The Magic Behind Salted Butter Cookies: A Symphony of Flavors
What makes these salted butter cookies truly stand out? It’s the harmonious interplay between the rich, creamy butter and that subtle, yet crucial, pinch of sea salt. While butter provides the luscious, melt-in-your-mouth texture and a deep, comforting flavor, the salt acts as a flavor enhancer, cutting through the sweetness and elevating the overall taste experience. It’s not just about adding a salty note; it’s about creating a perfect balance that prevents the cookies from being overly sweet and adds a sophistication that makes them utterly addictive. This simple addition transforms a classic butter cookie into something truly memorable, highlighting the quality of the ingredients.
Baking with good quality butter is paramount for these cookies. European-style butters, with their higher fat content, can impart an even richer flavor and a more tender crumb. Combined with the precise amount of sugar and flour, these ingredients form a dough that is both forgiving to work with and promises a truly exceptional baked good. The slight crispness on the edges, the tender center, and that signature sweet-and-salty kick make these homemade butter cookies a gourmet experience in every bite. They are perfect for any occasion, from a casual afternoon snack to an elegant dessert platter.
Tips for Baking Your Best Salted Butter Cookies
Achieving the perfect batch of salted butter cookies is surprisingly simple, but a few tips can elevate your results from good to absolutely fantastic. Firstly, **don’t rush the chilling process**. The dough needs at least an hour in the refrigerator, and even longer won’t hurt. This rest time allows the butter to firm up, preventing the cookies from spreading too much during baking and ensuring a tender, flaky texture. It also deepens the flavors, making for a more complex and enjoyable cookie.
When rolling out the dough, aim for an even half-inch thickness. This uniformity ensures that all your cookies bake at the same rate, resulting in consistent texture and color. Using two sheets of waxed paper (or parchment paper) to roll the dough not only prevents sticking but also helps you achieve that consistent thickness without adding extra flour, which can toughen the cookies. Be mindful not to overwork the dough, as this can develop the gluten too much, leading to a tougher cookie rather than a delicate one.
**Preheating your oven accurately** is also crucial. A properly preheated oven ensures the cookies start baking immediately at the right temperature, promoting even browning and the desired crisp-tender texture. Keep an eye on your cookies as they bake; ovens can vary, and what’s “golden brown” in one might be slightly different in another. You’re looking for a lovely golden hue on the edges, indicating they are perfectly done without being overbaked and dry. Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.
Serving Suggestions and Storage
These versatile salted butter cookies are delightful on their own, but they also pair wonderfully with a variety of beverages. Imagine enjoying them with a warm cup of coffee or tea, the perfect accompaniment to a morning or afternoon break. They are equally delicious with a cold glass of milk, making them an ideal treat for children and adults alike. For a special touch, consider a light dusting of powdered sugar once cooled, or even a drizzle of melted dark chocolate for an added layer of indulgence. You could also experiment with adding a touch of vanilla extract or a hint of citrus zest to the dough for a different flavor profile.
To keep your homemade salted butter cookies fresh and delicious, store them in an airtight container at room temperature. They will maintain their quality for up to a week. If you’ve baked a large batch and want to enjoy them over an extended period, these cookies freeze beautifully. Simply place the cooled cookies in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to two months. Thaw at room temperature for a quick and convenient homemade treat anytime you desire.
- Eierkoeken (Dutch Sponge Cookies)
- Black and white chocolate walnut cookies
- Homemade Coconut Cupcakes with Vanilla
- Crispy Ginger Shortbread Cookies Recipe
(adapted from Dorie Greenspan, Around my French Kitchen)
Did you make this delicious recipe for salted butter cookies? I would absolutely love to see your creations! Tag #byandreajanssen via Instagram! Your beautiful photos inspire me and fellow home bakers, and I regularly share the most delightful ones. Did you enjoy this easy cookie recipe? Please consider leaving a rating on the recipe card below! Your valuable feedback helps not only me but also other home cooks discover and enjoy these wonderful treats.
Need even more baking inspiration or sweet ideas?
- You can find more video recipes, including other delightful cookies and pastries, on my YouTube channel.
- And don’t forget to save your favorite homemade cookie recipes on Pinterest! It’s the perfect way to keep them organized and easily accessible for your next baking adventure!
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 200 grams flour
- 155 grams sugar
- ⅙ teaspoon sea salt
- 145 grams butter
- 3-5 tablespoons water , cold
- 1 egg yolk, for the glazes
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Put the flour, sugar, and salt in a food processor and pulse with knives so that they mix well.
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Throw in the butter and pulse again until the mixture resembles a coarse meal (you should have small balls the size of a pea mixed with small flakes).
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Turn the machine off and add the water. Pulse until a ball forms.
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Place the dough on a work surface, shape it into a circle and push it a little flat.
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Wrap it in plastic and let the dough rest for at least 1 hour in the refrigerator.
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Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
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Place a baking sheet on a baking plate.
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Remove the dough from the refrigerator and let it rest for 5 minutes.
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Place the dough between two sheets of waxed paper and roll it out so that it is a half-inch thick.
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Grab your cookie cutter and punch out the cookies from the dough.
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Place them on the baking sheet and leave 2 cm space between the cookies.
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Mix the egg yolk with a few drops of cold water.
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Brush the top of the dough with the egg yolk.
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Bake for 25 minutes or until golden brown.
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Place on a wire rack and allow to cool further.
Nutrition
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