Description
Deliciously soft and buttery cookies that hold their shape perfectly!
Ingredients
Scale
- 3/4 cup granulated sugar
- 1 1/2 cups salted butter (high-quality, European style) cut into small cubes
- 3 egg yolks
- 2 1/4 cups all-purpose flour
- 1 egg yolk
- 1 1/2 teaspoons whole milk
Instructions
- To the bowl of a stand mixer, add the sugar and butter. Beat with the paddle attachment until lightly mixed. You do not want to cream it together.
- Add egg yolks and beat just until combined.
- Add flour and beat until a dough starts to form.
- Divide the dough into 2 balls.
- Form one ball into a flat, round disk on a piece of parchment paper. Cover the disc with another piece of parchment paper and roll the dough out to ¼-inch thickness.
- With a 2 ½-inch round cookie cutter, cut out cookies, but do not remove the cookies from the dough sheet.
- Place the cookie dough sheet (still on the parchment paper) in the fridge to cool for 30-45 minutes to firm up. Repeat this process with the other cookie dough ball. The dough must be chilled. The cookies can lose their circular shape if the dough is too soft during transferring.
- Preheat your oven to 350 degrees F.
- When the cookie dough has firmed up, transfer the dough circles to a baking sheet lined with a fresh piece of parchment paper.
- Use the tines of a fork to drag lines over the top of each cookie.
- Then brush with the egg/milk glaze.
- Bake for 15 minutes or until the edges just begin to turn golden. Do not overbake. These cookies will crisp up as they cool.
- Let rest on the pan for a couple of minutes and then transfer them to a wire rack to cool completely.
- Repeat until all the dough has been rolled, cut out, and baked. Be sure to chill the dough whenever you’re not actively working with it to keep it as firm as possible.
Notes
- Be sure to chill the dough whenever you’re not actively working with it.
- The cookies can lose their shape if the dough is too soft during transferring.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg