Ultimate Flaky Butter Cookies
Transform your cookie game with the ultimate Flaky Butter Cookies! This no-egg cookie recipe brings together the best qualities of pie crust and shortbread.
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Servings: 20 2.25-inch 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.
Video
Notes
How to store it:
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.Nutrition
Calories: 66kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 15mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 141IU | Calcium: 2mg | Iron: 0.3mg
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