The Best Butter Cookie Recipe For Cookie Cutters (2024)

FAQs

Which butter is best for butter cookies? ›

Unsalted butter is better suited to baked goods like cookies that are sensitive to salt content and rely on butter's creamy flavor profile, helping ensure that you don't end up with an overly-salty baked good.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

To prevent this make sure the baking sheets are always at least on room temperature. Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.

With its legendary subtlety and freshness,Lurpak® Slightly Salted Butter is perfect for all kinds of food adventures, be it baking, frying or finishing. With butter being such an essential ingredient for chefs it is key you have the right product to meet the demands of your kitchen.

All-Purpose Flour: The Versatile Choice

If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

Many cookie recipes will not work when cut out because they're designed to spread. Are you sure you're using enough flour, when making the dough? Try adding a little more flour. And when you roll out the dough, to cut the shapes, use floured cookie cutters.

Mixing Butter & Sugar

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

It should also be rolled slightly thicker than normal so the design is clearly embossed onto the cookie dough. The exact thickness will vary depending on the cookie cutter you are using. And finally, to prevent sticking, the entire inside of the cutter should be dusted with flour before each cookie is cut out.

Line Your Pans With Parchment Paper

Lining your baking sheets with parchment paper or silicone mats is a simple step that really pays off. The paper or mat acts as a layer of insulation between the cookies and the direct heat of the baking sheet, which helps keep cookies from spreading any more than you want.

What not to do when making cookies? ›

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

Chill the Dough: Refrigerate the cookie dough for at least 30 minutes or even overnight before baking. Cold dough spreads less in the oven. Use Butter Wisely: If the recipe calls for butter, make sure it's at the right temperature. If the butter is too soft or melted, it can cause the cookies to spread excessively.

Higher butterfat makes better cookies.

An average conventional American butter has an 80% butterfat content. Miller's butter is more of a European-style butter with 82-86% butterfat. 2% may seem small, but it makes a BIG difference in quality, flavor, and texture.

The best butter for baking is unsalted butter. Whether that unsalted butter comes in sweet cream, European-style, organic, grass-fed, cultured, plant-based, Amish, or browned butter, any of these options that remain unsalted are great for baking.

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.