Cookies are synonymous with the holidays. When I was a little girl, my mother, sister and I would make Mexican wedding cookies, butter cookies, and, of course, gingerbread people. Later, my elfin’ magic really kicked in as kitchen director for Martha Stewart Living Television. For weeks, we baked endless trays of exquisite, delicious cookies for Martha to share with family and friends.
There’s nothing like freshly baked cookies to spread the holiday cheer. Granted, there will be less festive gatherings this Christmas season, but we’ll still leave cookies for Santa. And, how special is it to receive a tin of homemade cookies or drop off a batch for a neighbor?
One thing on my wish list this holiday season is “easy.” My Easy Butter Cookies are no-fuss holiday baking at its finest. There’s no rolling or shaping into logs, no chilling, no piping bags, no cookie presses, no extra efforts whatsoever. Just make and bake, and you’ll have warm cookies in less than 20 minutes. They are tender, buttery and crisp all at the same time.
Many recipes make dozens upon dozens of cookies. It winds up feeling like a shift at the cookie factory. This recipe makes about 40 but can be halved if you want to bake a small batch, or doubled if you want to make more.
For the best results, be sure the butter is at room temperature. When you cream room-temperature butter with sugar, the mixture becomes light and fluffy. That’s because the grains of sugar are forced through the butter, creating tiny pockets of air that give the mixture more volume. The heat of the oven, then causes those tiny air bubbles to expand and creates a cakey texture. If the butter is too cold, the sugar can’t create air bubbles. If the butter is too warm, the bubbles collapse and result in a denser cookie. Simply set the butter out on the counter for a few hours until it’s soft and pliable.
Want it to happen faster? Don’t microwave it. That technique rarely works for me and I wind up with melted butter. Chop the butter into 1/2-inch cubes and it should come to room temperature in about 15 or 20 minutes.
Easy Butter Cookies can be left plain or rolled in sprinkles, colored sugar, sesame seeds or chopped pecans.
Virginia Willis is an Atlanta-based Food Network Kitchen chef, James Beard Award-winning food writer and author of seven cookbooks. Follow her at virginiawillis.com.
Credit: Virginia Willis
Credit: Virginia Willis
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
About the Author
