Transform your cookie game with the ultimate flaky butter cookies! This unique, no-egg cookie recipe brings together the best qualities of pie crust and shortbread. Must-try for all cookie lovers!
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The Ultimate Flaky Butter Cookies
This ultimate recipe was born by accident! - I was testing to make a no blind-bake pie crust last month. Well, it turned out to be a "flop", yet the crust was so incredibly delicious!! My family loved it, and the pie dish got empty in no time.
Although I don't normally share a recipe by accident, this one was so good that I gave myself an exception.
Here are the three reasons why I think you'll LOVE this recipe:
Pie Crust Shortbread Hybrid
Imagine combining perfectly flaky pie crust and buttery shortbread cookies. And this cookie tastes just that! This unique recipe was created by adjusting my recipes for shortbread cookies, pie crust, and no blind-bake tart crust! The unbelievably buttery cookie melts in your mouth, offering layers of delicate flakiness in every single piece.
No Eggs Cookies
This cookie is egg-free, making it a great option for those who want to avoid eggs yet still enjoy delicious butter cookies.
Easy Recipe
They are surprisingly easy to make, perfect for home bakers looking to impress everyone with the minimum time. You can make the cookie dough in just a few minutes by using a food processor.
3 Important Tips for Making Flaky Butter Cookies
1. Use cold butter.
It's important to use cold butter. Remove it from the fridge just before using it to ensure the cookies remain flaky.
2. Process the butter until it gets as small as apple seeds.
After adding the second half of the butter and water, pulse the food processor until the butter gets as small as apple seeds. It's essential to pulse the butter to cut it evenly. Be careful not to cut them too much, as you'll lose the flakiness.
3. Chill the cut-out cookies until right before baking.
The texture of the cookies becomes slightly flakier when they are chilled completely until just before baking.
Tips for The Ingredients
- All-purpose flour - Use room temperature all-purpose flour.
- Cornstarch - It gives more delicate crispiness as it does not form any gluten.
- Powdered sugar is recommended, as granulated sugar creates a crunchier texture. Use powdered sugar for a more delicately flaky texture.
- Salt - It's necessary for this recipe, as the flavor pairs well with the flaky cookie texture.
- Unsalted butter - Use cold butter.
- Water - Use cold butter. It does not have to be icy cold for this recipe.
Make The Cookie Dough.
- Prepare the dry ingredients - Add all-purpose flour, cornstarch, salt, and powdered sugar to a food processor.
- Add the first half of butter - Cut half of the cold unsalted butter into half-inch cubes and add it to the food processor. Process until the butter becomes powdery, resembling almond flour, with no large chunks.
- Add the second half of the butter and water - Cut the remaining half of the butter into half-inch pieces. Add the butter and water into the food processor and pulse to evenly cut the butter. Continue pulsing until the butter gets as small as apple seeds. The dough should appear slightly powdery and crumbly. Be careful not to over-process it!
- Transfer the mixture into a bowl - Gently toss it by hand to ensure everything is evenly incorporated. If you find a large chunk of butter, squish it with your fingers.
- Form the dough - Transfer the mixture onto plastic wrap, then fold it into a square or circular shape. Roll out the dough on a plastic wrap to form the dough. Ensure that the plastic wrap is not too wide to prevent the butter from getting squished too much. When made successfully, you should see marbles of butter on the surface.
- Chill the dough - Chill the dough completely in the fridge and let it rest (more than a few hours to overnight)
Aya's Quick Tip💡
Chill the dough before rolling out for at least a few hours or overnight. This process allows the gluten in flour to rest well, resulting in more even surfaces and shapes of the cookies, as well as a better texture.
Rolling and baking
- Prepare for rolling - After chilling the dough, leave it at room temperature for 15-30 minutes until it's softer, bendable, but still cold to the touch.
- Roll out the dough - Spread some bread flour over the working surface and all over the dough. Start by pushing it to check if it's soft enough. Roll out the dough into a little less than ¼ inch thick. (about ⅕ thickness) Use more bread flour as needed.
- Cut the cookies - Cut out the dough with a cookie cutter. Collect the scrub and repeat. You'll get 2.25-inch (6 cm) round cookies from one batch of the recipe.
- Prick the surface and sprinkle sea salt - Prick the surface with a fork and sprinkle a bit of sea salt as an option. Pat gently so it sticks better.
- Final chill - Chill the cut-out cookies in the fridge or freezer completely until right before baking.
- Bake - Line them on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 16 - 20 minutes until golden brown. Adjust the baking time according to your oven and the thickness and width of the cookies.
Aya's Quick Tip💡
Bake the cookies until the surface is evenly golden brown to enjoy the most flaky texture!
Now, enjoy! The flaky butter cookies are perfect little treats to share with your family and friends for any occasion, such as Birthdays, Holidays, a quick break time, and more!
The flaky cookie is also a great match with many toppings, such as strawberry jam, cream cheese spread, lemon curd, and peanut butter. It'll make a delicious party platter!
Watch How To Make It!
Watch the video tutorial to learn how to make the flaky butter cookies and deeply understand each step and technique!
Don't forget to subscribe to me on YouTube if you liked it 😉
The Storage Tip
To store the cookies, wrap them tightly in plastic wrap and store them in an airtight container. The cookie feels crispier when cold, as the butter is hardened. Heat it slightly in the microwave or leave it at room temperature to enjoy a more crumbly texture. Although I love the cold cookie texture as well!
You can store the cookies at room temperature for 7 days or 10 days in the refrigerator.
More Buttery Cookie Recipes
If you loved this butter cookie recipe, also try other delicious cookies!
💬 Did you try this recipe? I'd like to hear your feedback! I also love hearing how you enjoyed it for your special occasion. If you have a question, leave it in the comment section below, and I'll get back to you as soon as possible!
Ultimate Flaky Butter Cookies
Ingredients
- 125 g (1 cup) All-purpose flour
- 17 g (2 tablespoons) Cornstarch
- 30 g (¼ cup) Powdered sugar
- ⅛ teaspoon Salt
- 113 g (1 US stick) Unsalted butter Cut it in half and use them separately.
- 22 g (1.5 tablespoons) Water
- Some Bread flour
- A bit Sea salt optional
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
Make the Cookie Dough.
- Prepare the dry ingredients - Add all-purpose flour, cornstarch, salt, and powdered sugar to a food processor.
- Add the first half of the butter - Cut half of the cold unsalted butter into half-inch cubes and add it to the food processor. Process until the butter becomes powdery, resembling almond flour, with no large chunks.
- Add the second half of the butter and water - Cut the remaining half of the butter into half-inch pieces. Add the butter and water into the food processor and pulse to evenly cut the butter. Continue pulsing until the butter gets as small as apple seeds. The dough should appear slightly powdery and crumbly. Be careful not to over-process it!
- Transfer the mixture into a bowl - Gently toss the mixture by hand to ensure everything is evenly incorporated. If you find a large chunk of butter, squish it with your fingers.
- Form the dough - Transfer it onto plastic wrap, then fold it into a square or circular shape. Roll out the dough on a plastic wrap to form the dough. Ensure that the plastic wrap is not too wide to prevent the butter from getting squished too much. When made successfully, you should see marbles of butter on the surface.
- Chill the dough - Chill the dough completely in the fridge and let it rest (more than a few hours to overnight)
Rolling and Baking
- Prepare for rolling - After chilling the dough, leave it at room temperature for 15-30 minutes until it's softer but still cold to the touch.
- Roll out the dough - Spread some bread flour over the working surface and all over the dough. Start by pushing it to check if it's soft enough. Roll out the dough into a little less than ¼ inch thick. (about ⅕ thickness) Use more bread flour as needed.
- Cut the cookies - Cut out the dough with a cookie cutter. Collect the scrub and repeat. You'll get 2.25-inch (6 cm) round cookies from one batch of the recipe.
- Prick the surface and sprinkle sea salt - Prick the surface with a fork and sprinkle a bit of sea salt as an option. Pat gently so it sticks better.
- Final chill - Chill the cut-out cookies in the fridge or freezer completely until right before baking.
- Bake - Line them on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 16 - 20 minutes until golden brown. Adjust the baking time according to your oven and the thickness and width of the cookies.
