Crunchy, buttery and mildly sweet, these decadent All Butter Cookies are filled with the aroma of fresh butter and are perfect everyday cookies.
This post was originally published on January 04, 2014 and has been updated on July 01, 2015.
All butter cookies are classics. I have not met a person (yet), who doesn’t them. These rich aromatic cookies are great everyday cookies and taste fabulous with a cup of tea. I may not be a huge fan of crunchy cookies (if you didn’t know already, I’m a soft cookie person) but my family is mental about these. Especially my little brother who is extremely picky! The aroma and the richness of flavor will make anyone go ga-ga over these and I sometimes think about switching parties when I taste these. The best thing about these cookies is that they’re incredibly easy to make and require only 4 ingredients which BTW you have in your kitchen right now. If you have flour, butter, sugar and vanilla essence/pods/extract, you can get on with making these right now and have them ready in the next 30 minutes including prep time.
I swear by this recipe now and it really has become a *starred* in my recipe book, something that I’ll cherish forever. These cookies taste like pure decadence! I’m always thinking of ways to transform it, I’ve done three versions already and all of them turned out great. Will share them later!
Although I’m not a fan of commercially baked goodies, I do love all butter cookies occasionally and I’ve always wanted to reflect that crunchy buttery-ness in these. This recipe does that, it replicates the taste of high end store bought all butter cookies perfectly. So get your cookie cutters out and get baking!
- • All Purpose Flour (maida), 100 grams
- • Cold Butter, 60 grams
- • Powdered Sugar, 5 tablespoons
- • Vanilla Essence, 1 teaspoon
- Preheat oven at 180 degrees for 5-10 minutes
- Mix butter and flour with your fingertips. Rub the butter through the flour until a grainy mixture is formed.
- Add in the sugar and vanilla essence. Form into a dough. It will take a little time to get it all together and form it into a dough but eventually you will. Don't be tempted to add water.
- Toss the dough onto a cling film or plastic wrap. Take another piece of cling film and put it over the dough. Use a rolling pin to flatten the dough to about ½ cm thickness.
- Cut out shapes and arrange on a greased baking tray. Bake for 10 minutes at 160 degree Celsius or as soon as the edges start to get golden. .
- Let the cookies rest for about 10-15 minutes before consuming.
Looking for similar recipes? Try these..
Homemade Oreos
red velvet chocolate chip cookies
You’re write up about these cookies convinced me, Radhika! They must be heavenly.
Honestly Haley, these are the best cookies I’ve ever made and probably the best tasting homemade cookies there are! Thank you for your lovely comment! You must try these, they anyway take no time and effort!
I just bookmarked it!
Do let me know when you make these! I’d love to know your thoughts!
Hey this seems like a great recipe, but i am wondering how the sugar get’s uniformly distributed in the dough, if we add the granulated version to it. I mean, how do we make sure that it’s uniformly dissolved?
Hi and Welcome to my blog! These cookies require granulated sugar because it mixes easily as opposed to normal sugar which won’t melt while baking and you would end up feeling the sugar crunch in your mouth every time you take a bite. Just mix everything very nicely and the sugar gets evenly dispersed. You don’t need to dissolve the sugar, simply mix it in the dough, it will melt while baking. This is the reason I’ve specifically mentioned the use of granulated sugar or caster sugar, because it melts faster and you wont feel the chunks in your mouth. 🙂
I hope I’ve answered your question. Please write back if you have any more questions. I would be more than glad to answer them! 🙂
Hi! I just re-read what you wrote. I meant to write powdered sugar in my post not granulated sugar. My bad! I hope I’ve answered your question now! If you still have any question, please write back! Radhika xx
Thank you for responding to my query radhika! 🙂 Yea powdered sugar makes more sense. I’m definitely gonna try these! The recipe looks super easy. I love baking, but my baking adventures usually fall flat! especially cookies 😛 It never discourages my from trying again though 😀
Hi! I’m sure this one will be a success. I was scared of baking too.. Especially cakes but practice has made me more confidant.. I still screw up.,but I try the same thing from scratch again..and get it right. You shouldn’t give up on baking..Try this and many more recipes.. You’ll get the hang of it 🙂
heyy.. i am a home baker and have been searching for a good butter cookie and i think my search ends here:) i really like the way you describe the entire process from the scratch.
i have a little confusion..have you used the normal Amul salted butter or any other specific type?
Hi Krushi,
Thank you so much! That means a lot!
Yes I’ve used amul butter for this recipe and it turns out great.. I’ve made it too many times and Sometimed when I’m short of butter I also substitute it with ghee. I know it sounds weird but you won’t even know the difference! Don’t use ghee entirely but substitute maybe a 1 tablespoon with it, hope it helps!
Thanks for writing to me! 🙂
haha…it feels good to know that i am not the ony one who uses ghee…i have used ghee in some nankhatais….my mother suggests dalda ghee…she used to always use dlada ghee for all her indian cookies…..i am going to try these cookies today only.. 🙂 i hope these turn out great the way they look in these pictures…
They will Krushi! Let me know 🙂
hey! so i tried these because i was like really really bored.. this was at 2am! and i was like completely zapped because they were ready in 1hr, so once they cooled down i woke my mom up 3:30 or something because whenever i tried making biscuits, i always fail! she tried it and god! she loved it! thanks a ton for this recipe and i love your blog! not even kidding, please please can post more eggless recipes! thanks again. nishita
So glad you liked these Nishita ! This is my go to cookie recipe mainly because it’s so easy to put together! Sure.. I’ll try and put more eggless recipes ! 🙂
Hi, Radhika I like your recipes and tried quite a number of them. I’ve become a great fan of yours. I think I am your youngest follower. Thanks for your great recipes .
Thank you so much Icha! I’m so glad you love my recipes. It’s great to know you’re baking from my blog! Hope you’re having enjoying every bit of it. See you around! Keep in touch 🙂
how much is 100 gms of flour in cups …reply fast … i’m gonna try it today.
Hey.. Do you have to pre-heat the oven ??
Hey!!
Super excited to try these.
Just one question, do I need to freeze the dough ?
I can I freeze this for using later
??
Hi Urvi, you don’t need to freeze it unless you’re going to need it 3-4 days after you make the dough. It can survive in the refrigerator for a few days but longer than that, you’ll need to freeze it and thaw before baking.