Butter Cookies
Ingredients
- 1-2/3 cup cake flour
- 1/2 cup white sugar
- pinch of salt
- 10 tbsp unsalted butter, softened to room temperature
- 1 large egg
- 1/2 tsp vanilla extract
CHOCOLATE GANACHE
- 4 ounces bittersweet chocolate
- 1/2 cup heavy cream additional 1 – 3 teaspoons depending on desired thinness
Instructions
- Preheat the oven to 375 degrees F.
- Cream butter and sugar: Cream together the butter, sugar, and salt in a large bowl until light and fluffy and the sugar is dissolved, about 3 minutes with a stand mixer or hand mixer. Next, add the egg and vanilla and beat together until incorporated, about 1 minute.
- Add flour: Next, sift the cake flour and add it in three parts, mixing after each time until it's fully incorporated. The dough will be thick and sticky. Be careful not to over-mix the dough as you want to minimize gluten development. Note: if the dough feels too thick to pipe, add in a few drops of milk.
- Transfer the dough into a piping bag fitted with a large closed star tip for easier piping. Line a baking sheet with parchment paper or a silicone baking mat. Pipe 2-inch cookies in rosettes, straight lines, or any preferred shape. Note: If you have difficulty piping, gently knead the dough in the piping bag with your hands to soften and warm it up.
- Bake at 375 degrees F for 10 minutes or until the edges turn golden brown. Let them completely cool before dipping in chocolate.
- Make the ganache: Break the chocolate bar into small pieces and add them to a microwave-safe bowl with the heavy cream. Microwave for 20 seconds at a time, stirring after each time. When the chocolate pieces are mostly melted, keep stirring until you have a silky, smooth chocolate ganache. Makes ¾ cup of chocolate ganache.
- Dip each cookie into the ganache and lay it flat on parchment paper. Add sprinkles before the chocolate sets.
Notes
Makes about 30 to 40 cookies based on 2 inch length cookies.
Storage - wait for the cookies to cool completely then store them in an airtight container. They stay fresh for up to 7 days.
Use cake flour for a softer, more uniform crumb. Cake flour has less gluten than all purpose flour, so these cookies come out delicate with a finer texture.
Don't over mix the dough. They shouldn't be chewy at all, so the less gluten that gets created, the better. Butter cookies should be soft, yet have a subtle crisp when bitten into.
European butter gives the best results because of its higher dairy fat and lower water content.
Freeze - You can definitely freeze these cookies but I would recommend freezing them without the chocolate. Let the cookies cool completely and then wrap them in parchment paper in a single layer. Store them in an airtight plastic bag or freezer safe container. They should be good for up to a month.
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