Heavenly 5-Ingredient Butter Cookies: A Deliciously Simple Recipe

Ingredients

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 2 cups (250 g) all‑purpose flour
• ¼ teaspoon fine sea salt

Instructions

Incorporating the Dry Ingredients

1. Combine flour and salt. In a separate bowl, whisk together the all‑purpose flour and fine sea salt. This ensures an even distribution of salt and prevents clumps.
2. Mix into butter mixture. Gradually add the flour mixture to the creamed butter, stirring on low speed. Stop mixing as soon as the dough comes together; over‑mixing can develop gluten, leading to a tougher cookie.
3. Form a dough ball. Turn the dough onto a lightly floured surface and knead gently—just enough to bring it into a smooth ball. If the dough feels sticky, sprinkle a tablespoon of flour at a time until manageable.

Shaping and Baking

4. Preheat oven. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. A consistent temperature ensures even browning.
5. Portion the dough. Using a tablespoon or small ice‑cream scoop, drop even mounds onto the prepared sheet, spacing them about 2 inches apart. Lightly press each mound with the back of a fork to flatten slightly; this creates a uniform thickness.
6. Bake. Slide the sheet into the center of the oven and bake for 10‑12 minutes, or until the edges turn a light golden hue. The tops should still look soft—don’t let them darken too much.
7. Cool. Remove the cookies and let them rest on the baking sheet for 2 minutes before transferring to a wire rack. This allows them to set without breaking.