Easy Homemade Butter Cookies Recipe/How to make Butter Cookies
Let's make an easy and delicious butter cookie.
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Ingredients (you can make 40-45 cookies)
Butter 140g, sugar powder 100g, egg yolk 3 (replaceable with one egg), flour (cake, flour for confectionery) 200g, milk 10g, vanilla extract
재료( 쿠키 40-45개),6발 별깍지 사용
버터140g,슈가파우더 100g,계란 노른자3개(계란 1개로 대체가능),박력분200g, 우유 10g,바닐라익스트랙 약간
Ingredientes (40-45 biscoitos)
140g de manteiga, 100g de açúcar em pó, 3 gemas de ovos (podem ser substituídas por 1 ovo), farinha de bolo200g, leite 10g, extrato de baunilha ligeiramente
Bahan (40-45 cookie)
140g mentega, 100 g bubuk gula, 3 kuning telur (dapat diganti dengan 1 telur), tepung kue 200 g, susu 10 g, ekstrak vanili sedikit
Ingrediënten (40-45 koekjes)
140 g boter, 100 g suikerpoeder, 3 eierdooiers (kan worden vervangen door 1 ei), cakemeel 200 g, melk 10 g, vanille-extract lichtjes
Zutaten (40-45 Kekse)
140 g Butter, 100 g Zuckerpulver, 3 Eigelb (kann durch 1 Ei ersetzt werden), Kuchenmehl 200 g, Milch 10 g, Vanilleextrakt leicht
Ингредиенты (40-45 печенье)
140 г сливочного масла, 100 г сахарной пудры, 3 яичных желтка (можно заменить на 1 яйцо), кексовая мука 200 г, молоко 10 г, немного ванильного экстракта
Bahan-bahan (40-45 kuki)
140g mentega, 100g gula tepung, 3 kuning telur (boleh diganti dengan 1 telur), tepung kek 200g, susu 10g, ekstrak vanila sedikit
Thành phần (40-45 bánh quy)
140g bơ, 100g bột đường, 3 lòng đỏ trứng (có thể thay thế bằng 1 quả trứng), bánh bột200g, sữa 10g, chiết xuất vani một chút
Ingredientes (40-45 galletas)
140 g de mantequilla, 100 g de azúcar en polvo, 3 yemas de huevo (se puede reemplazar con 1 huevo), harina de pastel 200 g, leche 10 g, extracto de vainilla ligeramente
المكونات (40-45 كوكيز)
140 جرام زبدة ، 100 جرام سكر بودرة ، 3 صفار بيض (يمكن استبدالها ببيضة واحدة) ، دقيق الكيك 200 جم ، حليب 10 جم ، خلاصة الفانيليا قليلاً
Ingredienti (40-45 biscotti)
140 g di burro, 100 g di zucchero in polvere, 3 tuorli d'uovo (sostituibile con 1 uovo), farina per dolci 200 g, latte 10 g, estratto di vaniglia leggermente
材料（クッキー40-45個）
バター140g、シュガーパウダー100g、卵の黄身3個（卵1個交換可能）、cake flour200g、牛乳10g、バニラエクストラトラック少し
成分（40-45个饼干）
黄油140g，糖粉100g，蛋黄3个（可以用1个鸡蛋代替），蛋糕粉200g，牛奶10g，香草精
成分（40-45個餅乾）
黃油140g，糖粉100g，蛋黃3個（可以用1個雞蛋代替），蛋糕粉200g，牛奶10g，香草精
ส่วนผสม (คุกกี้ 40-45)
เนย 140 กรัม, ผงน้ำตาล 100 กรัม, 3 ไข่แดง (สามารถแทนที่ด้วย 1 ไข่), เค้ก flour200g, นม 10g, สารสกัดวานิลลาเล็กน้อย
Malzemeler (40-45 çerez)
140g tereyağı, 100g pudra şekeri, 3 yumurta sarısı (1 yumurta ile değiştirilebilir), kek unu200g, süt 10g, vanilya özü hafifçe
Ingrédients (40-45 biscuits)
140g de beurre, 100g de sucre en poudre, 3 jaunes d'oeufs (peuvent être remplacés par 1 oeuf), farine à gâteau200g, lait 10g, extrait de vanille légèrement
Ingrédients (40-45 biscuits)
140g de beurre, 100g de sucre en poudre, 3 jaunes d'oeufs (peuvent être remplacés par 1 oeuf), farine à gâteau200g, lait 10g, extrait de vanille légèrement
BEST EVER CHOCOLATE CHUNK COOKIES | BROWN BUTTER COOKIE RECIPE #shorts
Here’s a recipe that you will make for your loved ones, but never let them take a bite ???????? Why? Because you would end up eating them allllllll! These brown butter cookies are soooo densely packed with chocolate chunks that you just can’t not fall in love ❤️????????♂️
Ingredients
½ cup (113 gms) butter
½ vanilla pod
½ cup (100 gms) soft brown sugar
½ cup (100 gms) caster sugar
1 egg + 1 egg yolk
1 + ¼ cups (150 gms) all-purpose flour (maida)
1 tbsp (12 gms) cornflour
½ tsp (2.5 gms) baking soda
½ cup (88 gms) chocolate chunks
Sea salt
Instructions
Add the butter to a saucepan over medium heat and allow the butter to brown gently. Once it starts getting a little foamy, add in the vanilla and continue cooking until the butter has browned. Transfer to a bowl and cool slightly.
In a separate bowl, add the flour, cornflour, and baking soda. Mix well.
To the bowl of brown butter, add both white and brown sugar. Using an electric whisk, whisk for 2-3 minutes.
In the same bowl, add the egg and yolk. Whisk until fully combined and the mixture has become light and fluffy.
Add in the dry ingredients and using a spatula, bring the cookie dough together.
Add the chocolate chips and fold them in as well.
Scoop out even-sized portions of the cookie using an ice-cream scooper, keeping distance between each ball of dough, and place on a tray lined with parchment paper.
Refrigerate the cookie dough for a minimum of 1 hour or preferably 24 hours.
Bake in a preheated oven at 180 C for about 10-12 minutes.
Once fully baked, take the cookie tray and tap it on the kitchen counter to develop cracks, and sprinkle some sea salt. Allow it to cool slightly and then dig right in!
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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