Recipe: Easy Butter Cookies

When it comes to dessert, I’m a definite cookieaholic. Cookies are my usually my go-to when I’m craving something sweet because I almost always have enough ingredients on hand to make some sort of cookie variation and they usually last more than one day (nothing’s worse than slaving away on a handmade dessert and dirtying up your kitchen for it to only satisfy one night). I’m all about having the cookie jar full 24/7.

My all-time favorite cookie are these Butter Cookies. Hands down, no question about it. Since I’m sensitive to sugar, I really like these cookies because they aren’t overly sweet and I can usually have a couple with no crazy jitters.

And they get better the next day.

Butter Cookies Drizzled with Chocolate

Here’s the recipe:

Butter Cookies
Not overly sweet and they're even better the next day.
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3301 calories
334 g
694 g
200 g
46 g
124 g
922 g
2994 g
120 g
8 g
61 g
Nutrition Facts
Serving Size
922g
Amount Per Serving
Calories 3301
Calories from Fat 1755
% Daily Value *
Total Fat 200g
307%
Saturated Fat 124g
618%
Trans Fat 8g
Polyunsaturated Fat 9g
Monounsaturated Fat 52g
Cholesterol 694mg
231%
Sodium 2994mg
125%
Total Carbohydrates 334g
111%
Dietary Fiber 8g
33%
Sugars 120g
Protein 46g
Vitamin A
128%
Vitamin C
1%
Calcium
42%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup salted butter, softened
  2. 1/2 cup granulated sugar
  3. 2 1/4 cups all-purpose flour
  4. 1 1/2 teaspoons vanilla extract
  5. 1/2 teaspoon Kosher salt
  6. 1 large egg
For Drizzling
  1. Semi-sweet chocolate chips (a little under half a bag)
  2. Splash of milk
Instructions
  1. Heat oven to 400 F.
  2. Cream butter and sugar in a stand mixer with the paddle attachment. Add in remaining ingredients and mix just until combined.
  3. Roll balls of dough (I use heaping tablespoons) and place on a baking sheet lined with parchment paper. With the palm of your hand, lightly press down on each cookie to flatten just a bit.
  4. Bake for 6-9 minutes or until edges are lightly golden. Cookies may appear slightly underdone, but they will continue cooking while cooling on the baking sheet.
  5. Melt semi-sweet chocolate chips in a glass bowl in the microwave in intervals, making sure to stir until smooth. I like to add in a splash of milk to thin it out a bit, but this is totally optional. Once chocolate is melted and “drizzle-able”, use a fork and drizzle over cookies in one direction.
  6. Cookies should be slightly crispy on edges and appear ever-so-slightly underdone in the middles. They’ll get softer and a bit sweeter the next day when sealed in an airtight container.
beta
calories
3301
fat
200g
protein
46g
carbs
334g
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Her Plate http://herplate.com/
And, it should probably be noted that these are highly addictive!

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