Cultured Butter Cookies
- Total Time
- 50 minutes, plus at least one hour’s chilling
- Rating
- Comments
- Read comments
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Ingredients
- 250grams all-purpose flour (2 cups)
- 3grams baking powder (½ teaspoon)
- ¼teaspoon fine sea salt
- 2sticks salted, cultured butter, at room temperature (1 cup)
- 130grams granulated sugar (⅔ cup)
- 1large egg yolk
- 55grams demerara sugar, for rolling (¼ cup)
Nutritional analysis per serving (60 servings)
55 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, sift together flour, baking powder and salt.
- Step 2
In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy; beat in egg yolk until combined. With mixer running on low, add flour mixture until incorporated.
- Step 3
Divide dough into two balls. On a clean surface, roll each ball into a 1½-inch log. Sprinkle the demerara sugar over a sheet of parchment. Roll each log in the sugar until the outside of the dough is thoroughly covered. Cover logs tightly with plastic wrap and refrigerate at least one hour, or overnight.
- Step 4
When you are ready to bake the cookies, heat oven to 325 degrees. Line two baking sheets with parchment. Use large, sharp knife to cut each log into ¼-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets. Bake until cookie edges and bottoms are dark golden brown, about 18 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in a tightly covered container at room temperature.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
Would be nice if they explained what the heck "cultured butter" is. Do I take it to the opera? Expose it to ballet on PBS? Teach it French?
I have also just learned a great tip from my sister-in-law in making these. Once you have rolled them into a log in the saran cut open a paper towel cardboard roll place it inside then refrigerate. This keeps from having a flat side on the dough.
My grandson claims these are the best cookies he's ever had in his life. He's 14. They get raves from older folks too. My significant other is the baker. He's 91.
Tasty but mine were flat like thin wafers
I have made these a few times. I had to hunt for cultured butter, and I think it was worth it. The subtle tang makes the cookie more interesting. One time though, I used a butter with too much culture. The cookies tasted like funky, old cheese, and no one wanted to eat them.
Wonderful base recipe for butter cookies! I rolled mine in turbinado sugar, fridge for 24 hours, and topped them with lemon/berry curd, which was a hit. They are a delightful small bite cookie!