Fluffy Butter Cookies (Print Version)
# Ingredients:
01 -
12 tablespoons (¾ cup) softened butter.
02 -
6 tablespoons cornstarch, leveled after spooning.
03 -
¼ cup optional holiday sprinkles.
04 -
1 teaspoon vanilla or almond extract of your choice.
05 -
1 ⅓ cup all-purpose flour, leveled after spooning.
06 -
6 tablespoons powdered sugar, leveled after spooning.
# Instructions:
01 -
Use a stand mixer for 5 minutes or a hand mixer for 7 minutes to beat the butter and powdered sugar until it looks pale and fluffy.
02 -
Add the almond or vanilla extract and mix until you don’t see any more liquid.
03 -
Stir the cornstarch and flour together, then gently mix them into your butter blend three times, stopping once they’re just mixed in.
04 -
Put the dough into a sealed container and keep it in the fridge for 2 hours to chill.
05 -
Make 1-inch dough balls from the cold dough. Press a fork, dipped in powdered sugar, into each ball and sprinkle on decorations if you like.
06 -
Heat your oven to 300°F and bake for 10-12 minutes until the bottoms are just a bit golden. Leave them on the baking pan to cool down before moving them.
# Notes:
01 -
Keep at room temperature in an airtight container for up to 7 days.
02 -
Bake cookies can freeze for 2 months or freeze your dough balls for 3 months.
03 -
They’re very delicate while still warm, so handle with care.