German Butter Cookies (Butterkekse)
These German butter cookies are made with the perfect quantities of powdered sugar, softened butter, and cornstarch to create the most tender, delicate, melt-in-your-mouth texture. And they taste great with coffee, tea, or hot cocoa!
Ingredients
- 2 cups all purpose flour
- 1/3 cup cornstarch
- ¼ tsp table salt or fine sea salt
- ½ cup unsalted butter, softened to room temperature ((1 stick))
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup milk ((dairy or non-dairy milk both work))
Directions
- 1
In a mixing bowl, whisk to combine the flour, cornstarch and salt. Set aside.
- 2
In a separate mixing bowl, use an electric hand whisk, beat the softened butter on high speed for about 30 seconds, until it’s light and fluffy. Add the powdered sugar and beat on low speed for about one minute, until it’s fluffy and pale yellow.Add the vanilla extract and beat on high speed for 30 seconds.
- 3
Add the flour mixture, then beat on low speed for one minute, until it forms a really fine crumbly mixture, like dry sand.
- 4
Add the milk and mix again on low speed, just until the dough comes together. It should be able to hold its shape when you squeeze some in the palm of your hand.
- 5
Form the dough into a thick disc, and wrap it tightly in plastic wrap. Refrigerate the dough for one hour.
- 6
Preheat the oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough until it’s about 3 mm thick.
- 7
Use cookie cutters to cut out shapes in the dough, and transfer them to the prepared baking sheet. Leave at least ½ inch space between each cookie.
- 8
Bake for 10 to 12 minutes, rotating the baking sheet 180 degrees halfway through baking. The cookies are done baking once they are golden.Transfer the cookies to a cooling rack to cool. Enjoy!!