Cake Central › Recipes › Butter Cookies

Butter Cookies

I've been receiving questions about my cookie recipe. So I decided to share it in here. This is the recipe I always use to make cookies. The best thing about it is that they don't spread or get smaller after baking. So if you want to cover your cookies with fondant, you can use the same cookie cutter that you used to cut your cookies. As the cookies are almost the same size and shape after baking, the fondant will fit perfectly, no bigger, no smaller! You can check my cookies to see clearly what I mean.

Ingredients

Amount Ingredient
250 gr. Butter (Room Temperature)
125 gr. Sugar Powder
55 gr. Corn Scarch
10 gr. Vanilla
1 Large Egg (Room Temperature)
500 gr. All-purpose Flour

Directions

Instructions: Take a big bowl and put the butter inside. Mix with a spoon until smooth. Add sugar powder, corn scarch and vanilla. Mix until it gets creamy. Put the egg and mix well. Lastly add the flour and start mixing with your hand. Go on until the dough does not stick your hand. Wrap into a cling film and keep it in the fridge from 1 to 2 hours. Then it will be ready to give shape. Preheat the oven to 160 celcius. Bake about 25-30 minutes. Suggestions: Roll the dough to 0,7-0,8 cm to get good results. In this way, you can have them almost exactly the same size and shape after baking. If you make them thicker, they can get bigger(although not significantly), or if you make them thinner they get smaller after baking. Also make sure you roll the dough evenly.  

Comments (16)

Hi, is there any way to get the measurements in customary units.
yes please. what would the measurements be in cups and T/t ? thanks !
WOOOOW! so good to see a recipe in metric measures and thank you for sharing your super recipe.
Wow I can't wait to try your recipe as I was just about to try out two other recipes for my cookies anyway, I see you add cornstarch so I am assumming this has something to do with then not spreadin, I will make these tomorrow and let you know how they turned out. Thanks for the recipe.
Sorry, one question, I did not understand your measuring instructions: Roll the dough to 0,7-0,8 cm to get good results...just what do you mean exactly?
Do the edges stay sharp? Would a design imprinted on it stay sharp?
You can convert grams to standard U.S. measures here: http://allrecipes.com/howto/cup-to-gram-conversions/ . But I get much better results when baking by using a scale, and it is much easier, too.
google: metric conversation and you will find all kinds of link to help you convert!
I've seen your fondant covered cookies, and I have to say...I absolutely LOVE the look...not a bit of cookie showing around the edges! I plan to try this recipe, but I have the same question as gildee.
By "sugar powder" I assume you are talking about 10X?
I have a scale that measures in both... ~smile~ so you can always measure them out using a scale
Good morning to all!! Here are the conversions from UK to US. 1 cup of butter, 1/2 cup of 10x powdered sugar, 1/4 cup of corn starch, 2 teas of vanilla, egg, and 2 cups flour. As an FYI, I now use a scale to cook, but especially to bake, and it has made a tremendous difference in the outcome of the recipe!! Let's give it up for kitchen scales!! Yahoo!! Peace and blessings to everyone!
What does this mean? Roll the dough to 0,7-0,8 cm to get good results.
The flour to butter ratio seems VERY high - it is normally 2-to-1 or 3-2-1 at most. Am I right that this is almost 5 cups of flour to just over 1 cup of butter?? I was using an online conversion website where you select the product (i.e. flour), plug in the grams and it tells you the cups/ounces/tablespoons, etc. -- and it comes up with 500 grams of flour = 4.96 cups.
One conversion site I used has 500gr of flour at - 4.003 cups, and 250gr of butter at - 1.102 cups... Yet another site was slightly different than that... AND above, theskinnychef says the flour amount is 2 cups. I'm buying a scale.
is powdered sugar icing sugar or caster sugar also is corn starch corn flour ?
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