Kittencal's Butter Cookies
April 25, 2014
"These cookies are melt-in-your-mouth buttery delicious! Warning you won't just stop at one or two cookies! This makes about 40 cookies using one heaping tablespoon measure. I suggest to leave the cookie batter in the fridge overnight as the butter flavor gets stronger."
- Serving Size: 1 (33 g)
- Calories 139
- Total Fat - 8.5 g
- Saturated Fat - 4.4 g
- Cholesterol - 145.6 mg
- Sodium - 89.8 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 0.1 g
- Sugars - 8.8 g
- Protein - 2.5 g
- Calcium - 18.1 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F. Set oven rack to second-lowest position.
Grease a cookie or baking sheet.
Place some sugar into a shallow bowl; set aside.
In a mixing bowl cream the butter with sugar for about 3 minutes, stopping once to scrape down sides of bowl.
Add in egg yolks and vanilla beat 2 minutes, scraping sides of bowl again.
Beat in vanilla pudding mix until combined.
In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly at first).
Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).
Roll about 1 semi-heaping tablespoon of cookie dough into granulated sugar. Place on baking sheet. Continue with more cookie dough, spacing about 2-inches between dough (these cookies really spread out).
Bake about 8 minutes. (the longer the cookie bakes the crispier they will be, 8 minutes should give you a semi-crispy cookies but still chewy).
Cool on baking sheet about 15 minutes, then remove to a rack. Cookies will firm up while on baking sheet and more on the rack.
Tips & Variations
No special items needed.