A super tasty cookie recipe for salted butter cookies. Really simple and the butter and pinch of salt gives a wonderful flavor.
I love to bake cookies. As you know by now, I'm a big fan of Dorie Greenspan. She writes delicious recipes. Dories' original recipe was made of one big cookie. I didn't dare that. There would be a fight between my boys which one would get the biggest (in their opinion). So I decided to take a cookie-cutter, and they are supposed to be the same size (and it worked quite well).
And they were gone!
My boys were smelling the cookies in the living room when I was baking them, and they didn't leave my site until they were cold enough to eat. That's definitely a good sign.
And they liked them a lot. So I got a new recipe for making cookies. And I hope you also enjoy them.
🥘 Other delicious recipes
(adapted from Dorie Greenspan, Around my French Kitchen)
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Salted butter cookies
Pas met de knoppen het aantal personen aan.
- 200 grams flour
- 155 grams sugar
- ⅙ teaspoon sea salt
- 145 grams butter
- 3-5 tablespoons water cold
- 1 egg yolk for the glazes
- Put the flour, sugar, and salt in a food processor and pulse with knives so that they mix well.
- Throw in the butter and pulse again until the mixture resembles a coarse meal (you should have small balls the size of a pea mixed with small flakes).
- Turn the machine off and add the water. Pulse until a ball forms.
- Place the dough on a work surface, shape it into a circle and push it a little flat.
- Wrap it in plastic and let the dough rest for at least 1 hour in the refrigerator.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Place a baking sheet on a baking plate.
- Remove the dough from the refrigerator and let it rest for 5 minutes.
- Place the dough between two sheets of waxed paper and roll it out so that it is a half-inch thick.
- Grab your cookie cutter and punch out the cookies from the dough.
- Place them on the baking sheet and leave 2 cm space between the cookies.
- Mix the egg yolk with a few drops of cold water.
- Brush the top of the dough with the egg yolk.
- Bake for 25 minutes or until golden brown.
- Place on a wire rack and allow to cool further.