If you find yourself stuck in a stay-at-home order, then these cookies can help the day feel a little bit better.
You can also enjoy this recipe if you’re home because you’ve got a sick kiddo – or for any other reason that you’re stuck in the house.
Ingredients Needed for This One Bowl Cookie Recipe
• 1 cup of softened unsalted butter
• 3/4 cup of granulated white sugar
• 1.5 teaspoons of pure vanilla extract
• 1 teaspoon of almond extract
• 1 large egg
• 2.25 cups of all-purpose flour, spooned and leveled
• 1/2 teaspoon of salt
• 1 to 2 tablespoons of milk
You can add toppings to this cookie recipe that includes sprinkles, coarse sugar, maraschino cherries, or finely-chopped chocolate.
If you decide to add chocolate, then place it on top of the cookies after you take them out of the oven. The finely-chopped flakes will melt onto the surface of the cookie.
Instructions to Follow for the Best Butter Cookies Ever
1. Your refrigerator will need room for a baking sheet because the cookies must chill for up to 30 minutes. If you skip the chilling step, then the piped cookies can spread out too thinly.
2. Line up to 3 large baking sheets with parchment paper. You can also use silicone baking mats. Don’t grease the pan if you leave it unlined.
3. Use a hand mixer in a large bowl to beat the butter and sugar together until the mixture is smooth. Then add the egg, vanilla extract, and almond extract. Beat on a high-speed setting for about 60 seconds until it is combined well. You may need to scrape the sides and bottom of the bowl.
4. Reduce the speed on the mixer when adding the flour and salt. Once the mixture starts combining, then increase the speed again to beat until combined. Then add the milk. The dough should be creamy and thick, but still pipe-able. If the mixture is too thick, add 1/2 tablespoon of milk.
5. Use a large piping tip on your bag. Spoon some of the dough into the bag, and then create a two-inch swirl or line on the baking sheet. If it seems workable, then start making your cookies about three inches apart from each other on the baking sheet. Then chill for up to 30 minutes.
6. Preheat the oven to 350 degrees. Baked the chilled cookies for 12 to 15 minutes – or until they are lightly brown on all sides. Larger cookies might take a little longer.
7. Remove the cookies from the oven. Allow them to cool on the baking sheet for five minutes before transferring them to a cooling rack.
The cookies will stay fresh for about 7 days if you keep them in an airtight container at room temperature. If you add chocolate or cherries to the mixture, then the product will last outside of the fridge for about 3 days. You can extend the lifespan for 3-5 days with refrigeration.