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Bake Fresh

Bake Fresh

October 23, 2009 · 8 Comments

Easy Buttery Sugar Cookies

Cookies & Biscuits· Uncategorized

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easy butter sugar cookies

 

Sometimes when you plan to sit down and write something, you run out of ideas and words. Creating a compelling post and developing a story that hold people’s interest is a process which cannot be achieved ‘on-demand’. There are times when the entire post come to your mind right away and there are times when you are struggling. This is one such time so I will jump quickly to the recipe of very easy buttery sugar cookies. This is one of my all time favorite recipes. You can put it in cookie cutter or roll it and make different shapes. This also forms a very good base for all cookie decorations using royal icing.
 
 
You can use them to make sandwich biscuits using nutella, jam or peanut butter as spread. For more twists you can brush with egg yolks and sprinkle chopped nuts or desscicated coconut on it. Possibilities are endless.
 
 
Easy Butter Cookies
2017-04-10 01:20:15
a super simple, 5 ingredient butter cookies that form basis of many variations and flavors
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Prep Time
30 min
Cook Time
15 min
Total Time
1 hr
Prep Time
30 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 1 and 1/2 cups Flour
  2. 6 tablespoons Castor Sugar
  3. 1/2 teaspoon Vanilla Essence
  4. 4 tablespoons Butter
  5. 1 Egg
Instructions
  1. Beat butter and sugar until well combined.
  2. Add in vanilla and beat until creamy.
  3. Add in egg and beat well.
  4. Add in sifted flour and mix with hands.
  5. Rest for 10 mins in refrigerator wrapped in plastic.
  6. Give desired shape and place on an un-greased tray by rolling out and cutting into shapes.
  7. Bake in preheated oven at 350 F for 15-20 minutes until golden brown.
Notes
  1. - You should reserve 1/4 cup of flour and add slowly until fully incorporated, if added at once the dough might run dry and then adding water or egg to combine will not yield same result. The reason being butter's quality and temperature and size of the eggs.
  2. - You should not knead the dough, just mix lightly with hands to combine everything, kneading will develop the gluten making the cookies chewy rather than crispy.
  3. - chilling cookie dough really helps, after making the dough and after shaping to avoid expanding and loosing shape while baking.
By Nadia
Adapted from my school baking copy
Adapted from my school baking copy
Bake Fresh https://bakefresh.net/
 

 

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Previous Post: « Healthy, no-cook Middle Eastern dip – Hummus
Next Post: Macaroons Making with The Daring Bakers »

Comments

  1. Tina says

    October 23, 2009 at 2:38 pm

    Neat and beautiful clicks and very easy and mouthwatering cookies.

    Reply
  2. LUA Accesorios says

    October 24, 2009 at 9:30 pm

    I'm making them right now with my 7 year-old niece… then we'll decorate them. Hope they turn out good! 😉

    Reply
  3. Heidi says

    October 25, 2009 at 4:12 am

    I love simple recipes like this. The taste of butter is so prominent. I can imagine these would be wonderful decorated with royal icing.

    Your first photo of the cookies in a mug is fantastic!

    Reply
  4. bakefresh says

    October 25, 2009 at 5:01 am

    @Tina thanks dear, your encouragement really helps me 🙂
    @LUA oh yes this is sure fun activity for kids
    @ Heidi thanks, oh sure everything tastes better with butter 😉

    Reply
  5. hungeryjack says

    November 1, 2009 at 8:15 pm

    Nice post – cookie recipes with pictures ..Keep Posting

    Ron
    cookie recipes with pictures

    Reply
  6. Steph says

    November 7, 2009 at 5:30 pm

    These cupcakes look so beautiful. I love the flower and the swirl

    Reply
  7. chantilly says

    November 19, 2009 at 5:08 am

    did you use all purpose flour?

    Reply
  8. bakefresh says

    December 15, 2009 at 1:44 pm

    chantilly, yes all purpose flour

    Reply

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Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers
Homemade chocolate icecream - a keeper recipe I m Homemade chocolate icecream -  a keeper recipe I make so often in summers!

It's the real deal, chocolate, cream, milk, egg yolks, you can also adjust the sugar based on how dark or sweet your chocolate is.

I have never looked back to the packaged commercial icecream!

Step by step on YouTube channel!

RECIPE

Ingredients

21 grams/ 2.5 tablespoon Cocoa Powder

500 ml Cream

140 grams Dark Chocolate (chopped) (I used 62%)*

5 Egg yolks250 ml Milk

100 grams Sugar

1/4 teaspoon Salt

1/2 teaspoon Vanilla essence

Method

1. Whisk half cream and cocoa powder and heat till completely dissolved and bubbles start to appear.

2. Add the cream and cocoa mixture to chopped chocolate/chocolte chips and stir.

3. Stir until chocolate is completely melted, add rest of the cream.

4. Whisk egg yolks in a bowl.

5. Heat milk, sugar and salt until just starts to boil.

6. Add heated milk mixture to egg yolks in steady stream.

7. Return the entire mixture to heat and cook stirring continuously till it starts to thickens.

8. Seive the mixture into the chocolate mixture.

9. Add vanilla and stir well.

10. Freeze covered for 3 hours, take out and beat well.

11. Return to freezer overnight in a rectangular pan covered twice.

12. Take out 10 minutes before serving and scoop out, serve with fudge sauce.

FUDGE SAUCE

2 tablespoons cocoa powder

4 tablespoons icing sugar

1 teaspoon butter

2 tablespoon milk

Mix all and cook on low heat, stirring till combined.

#chocolateicecream
#mashionpk
#hautecuisines #f52super #f52grams 
#summertreats
#icecreamsofinstagram

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