Signature Butter Cookies (The 1:2:3 Magic Ratio!)
There’s something so comforting about a batch of freshly baked butter cookies — crisp on the edges, soft in the center, and rich with that melt-in-your-mouth buttery goodness. This is my signature butter cookie recipe, and once you master the magic 1:2:3 ratio — sugar : butter : flour — you’ll never need another cookie recipe again!
Ingredients
(Yields about 10–12 cookies)
- 50g sugar
- 100g butter (softened)
- 150g flour (all-purpose)
- Optional: A handful of chocolate chips or nuts for variation
Instructions
- Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper.
- Cream together the butter and sugar until light, pale, and fluffy.
- Add the flour and mix until it forms a soft dough.
- Fold in chocolate chips or any add-ins of your choice.
- Shape the dough into small balls, or roll it out and cut into squares (or any fun shape you like!).
- Place on the tray with enough space between each cookie.
- Bake at 150°C for 17–18 minutes — just until the edges and bottom turn light golden brown. Don’t overbake!
- Cool completely on a wire rack — they’ll firm up as they cool, giving that perfect crisp bite.
Quick Tips
- Low and slow: These cookies bake at a lower temperature for longer, giving that perfect buttery texture.
- Storage: Store in an airtight jar — they stay crisp for up to 10 days.
- Flavor twists: Add vanilla extract, orange zest, coffee powder, or cocoa for fun variations.
- Pro tip: Chill the dough for 10 minutes before baking if it’s too soft — this helps hold the shape better.
0 comments