German Butter Cookies | Butterkekse
These German butter cookies are made with the perfect quantities of powdered sugar, softened butter, and cornstarch to create the most tender, delicate, melt-in-your-mouth texture.
Ingredients
- 2 cups all purpose flour
- ⅓ cup cornstarch
- ¼ teaspoon salt (use table salt or fine sea salt)
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup milk
Instructions
- In a mixing bowl, whisk to combine the flour, cornstarch and salt. Set aside.
- In a separate mixing bowl, use an electric hand whisk, beat the softened butter on high speed for about 30 seconds, until it’s light and fluffy. Add the powdered sugar and beat on low speed for about one minute, until it’s fluffy and pale yellow.Add the vanilla extract and beat on high speed for 30 seconds.
- Add the flour mixture, then beat on low speed for one minute, until it forms a really fine crumbly mixture, like dry sand.
- Add the milk and mix again on low speed, just until the dough comes together. It should be able to hold its shape when you squeeze some in the palm of your hand.
- Form the dough into a thick disc, and wrap it tightly in plastic wrap. Refrigerate the dough for one hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough until it’s about 3 mm thick.
- Use cookie cutters to cut out shapes in the dough, and transfer them to the prepared baking sheet. Leave at least ½ inch space between each cookie.
- Bake for 10 to 12 minutes, rotating the baking sheet 180 degrees halfway through baking. The cookies are done baking once they are golden.Transfer the cookies to a cooling rack to cool. Enjoy!!
Notes
- Double the Recipe: To double this recipe, shape the doubled amount of dough in two separate discs (rather than one giant disc) before refrigerating it. This makes it easier to roll out in batches after it's been chilled.
- Storing: Allow baked cookies to cool completely before storing them. Store in an airtight container for up to several weeks.
- Make Ahead: You can make the dough ahead of time and store it in the fridge for up to 3 days. If the dough is really hard and cold, allow it to soften a little at room temperature for about 30 minutes before rolling it out.
Nutrition
Serving: 1 cookieCalories: 135kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 39mgPotassium: 24mgFiber: 0.4gSugar: 4gVitamin A: 184IUCalcium: 9mgIron: 1mg
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