Ingredients
Scale
- 1 cup (226g) Unsalted Butter, softened to room temperature
- 1/2 cup (60g) Powdered Sugar (also known as confectioners’ sugar)
- 2 cups (250g) All-Purpose Flour
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer. Cream them on medium speed until the mixture looks pale, light, and fluffy. Gradually add the all-purpose flour on low speed. Mix just until a soft dough forms and no white streaks of flour remain. Avoid overmixing, as this can make the cookies tough instead of tender.
- Roll the dough into small balls about one inch in diameter. Place them on the prepared baking sheets, leaving about two inches of space between each ball. Use the bottom of a glass dipped in flour or a fork to gently press each ball down until it is about 1/2 inch thick. Place the trays in the center rack of the oven. Bake for 18 to 22 minutes, or until the edges are just barely starting to turn a very light golden brown. The centers should still look pale; overbaking will ruin the delicate buttery taste.
- Remove the baking sheets from the oven and let the cookies rest on the hot pans for at least 5 to 10 minutes. This allows the structure to set so they don’t crumble when moved. Transfer the cookies to a wire cooling rack to cool completely. Once cooled, arrange them on a decorative platter. You can serve them plain, or lightly dust them with extra powdered sugar for a professional finish. These cookies pair beautifully with hot Earl Grey tea or a glass of cold milk.
- Cook Time: 30 minutes