Description
🙃 Homemade cookies, my grandmother’s recipe! Very easy to prepare!
These are the cookies I grew up with. Simple, buttery, melt-in-your-mouth bars with a light sprinkle of sugar on top. No fancy equipment, no chilling, no cookie cutters. Just mix, shape, bake, and you’ve got a tray of golden cookies that taste like childhood. Grandma always made them for Sunday tea, and now I make them when I need a little comfort. They stay soft for days and disappear fast.
Ingredients
*For the Cookies:*
– 2 ½ cups / 315g all-purpose flour
– 1 cup / 226g unsalted butter, softened to room temperature
– ½ cup / 60g powdered sugar, plus extra for dusting
– 1 large egg yolk
– 1 tsp vanilla extract
– ¼ tsp salt
*For Topping:*
– 2 tbsp granulated sugar mixed with ½ tsp cinnamon, optional
Instructions
1. *Make the Dough*
Preheat oven to 350°F / 175°C. Line a baking sheet with parchment paper. In a bowl, beat softened butter and powdered sugar until light and creamy, about 2 minutes. Add egg yolk and vanilla. Mix until combined.
2. *Add Dry Ingredients*
Add flour and salt. Mix on low speed until a soft dough forms. Don’t overmix or cookies will be tough. The dough should be smooth and easy to shape.
3. *Shape the Cookies*
Pinch off pieces of dough and roll into small rectangles about 2 inches long. Place on baking sheet 1 inch apart. Use a fork to lightly press the tops for that classic look. Sprinkle with cinnamon-sugar if using.
4. *Bake*
Bake for 15-18 minutes until edges are just lightly golden. Centers should look pale and set. They will firm up as they cool. Don’t overbake or you’ll lose the soft texture.
5. *Cool & Finish*
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar once completely cool.
Notes & Tips
– *Butter*: Must be soft but not melted. If it’s too warm, cookies will spread. Room temp butter is key.
– *No Egg White*: Grandma only used the yolk for extra richness and tender texture. Save the white for omelets.
– *Flour*: Spoon flour into measuring cups and level off. Too much flour makes dry cookies.
– *Make-Ahead*: Dough can be made 2 days ahead and kept in the fridge. Let it soften 10 min before shaping.
– *Storage*: Keep in an airtight tin for up to 1 week. They actually taste better on day 2.
Serving Suggestion
Serve these cookies with tea, coffee, or a glass of cold milk. They’re perfect for lunchboxes, cookie swaps, or just keeping in the jar for when a craving hits. One batch makes about 30 cookies, so double it if you’re feeding a crowd.