Butter Cookies 黄油曲奇

A very simple 3-ingredient basic butter cookie.

Ingredients 配料

Ingredient 配料	Amount 用量	Notes 备注
Butter 黄油	230g	Equals 2 sticks or 1 block
Flour 面粉	250~460g	AP flour will do just fine 用普通中筋粉即可
Castor Sugar 细砂糖	70~100g	Amount as you prefer 按喜好增减
Salt 盐	3g	Optional, amount as you prefer 可选，按喜好添加

Steps 步骤

1. Soften butter
2. Mix everything well into dough, keep mixture cool in the process
3. Shape into cookies
4. Bake at 180℃/150℃ with fan, for 12~15 minutes.

Notes 备注

1. Less flour means softer crunchier cookies. I usually use 2-to-1 flour to butter weight ratio for firmer cookies (as shown in photo).
2. To shape the cookies you can roll the dough into sheets and cut with a cookie cutter. Or shape into sticks or cylinders, refrigerate until firm, and cut into slices with knife.
3. Cookies will expand during baking, so leave some space between each one
4. Any unused dough can be frozen, up to several months.
5. Grind sugar into a powder with a coffee grinder will make it very easy to be mixed.
6. Adjust temperature and time according to your oven and your preference.

My 3D-printed simple cookie dough mold with draft angle for easy release. Use with plastic wrap to form dough into sticks for knife cutting.