Classic European Butter Cookies (The 300-200-100 Cookie)
If you want a simple, reliable cookie recipe that you can make again and again, these classic European butter cookies are exactly that. The ratio makes the dough easy to remember, the texture turns out soft and tender every time, and you can shape or flavor them however you like. These are the kind of cookies I make when I want something dependable that still feels a little special.
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Ingredients
- 200 g butter softened
- 100 g powdered sugar
- 2 egg yolks
- 300 g all-purpose flour
- Pinch salt
Instructions
- In a mixing bowl, beat the softened butter and powdered sugar using a hand mixer or stand mixer. Mix until the texture becomes smooth and silky.
- Add the egg yolks and mix just until they are incorporated into the dough. Don’t overmix at this stage.
- Add the flour and a pinch of salt. Mix with the mixer or by hand until a uniform cookie dough forms.
- Roll the dough on a lightly floured surface or between two sheets of parchment paper.
- Use cookie cutters to cut out your desired shapes. Carefully transfer them to a baking sheet lined with parchment paper.
- Bake at 350°F (180°C) or 320°F (160°C fan) for 12–14 minutes, until the cookies turn lightly golden. Tip: Keep an eye on them, as baking time depends on thickness and your oven.
- Let the cookies cool completely, then store them in a container. They keep well for up to a month.
Notes
If you make the dough ahead and refrigerate it, let it sit at room temperature before rolling. Cold dough is much harder to work with.
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Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 33mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 138IU | Calcium: 4mg | Iron: 0.4mg
