Cultured Butter Sugar Cookies
- 6 years ago
Cultured Butter Sugar Cookies
So you made our cultured butter recipe: https://youtu.be/vSOXUgGnqZM and now you need a recipe to use the cultured butter... Look no further, here it is!
These have an indescribable flavour from the cultured butter. You can bake them with regular old North American supermarket butter - but why would you?
Ingredients:
256g all-purpose flour (2 cups)
2 mL baking powder (1/2 tsp)
1 mL coarse salt ¼ tsp
240g, cultured butter, softened (1 cup)
130g granulated sugar (2/3 cup)
1 egg yolk
55g Demerara sugar, for rolling (1/4 cup)
Method:
Mix together flour, baking powder and salt.
In an stand mixer with the paddle attachment, cream butter until fluffy.
Add granulated sugar and continue creaming until light and fluffy.
Beat in egg yolk until combined.
With mixer on low, slowly add flour mixture until combined.
If the dough is too warm to work - refrigerate to stiffen.
Divide dough into two balls.
Roll each ball into a log that’s about 1.5” in diameter.
Sprinkle the Demerara sugar on your work surface, sugar in the raw works great too.
Roll each log in the sugar until covered.
Wrap and refrigerate at least one hour, or freeze to bake next week.
Preheat oven to 325ºF (160ºC).
Line a baking sheet with parchment.
Use a very sharp knife to cut each log into ¼” thick cookies.
Place cookies about an 1” apart on baking sheets.
Bake until edges and bottoms are a dark golden brown, about 18 minutes.
Cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Makes about 32 cookies
So you made our cultured butter recipe: https://youtu.be/vSOXUgGnqZM and now you need a recipe to use the cultured butter... Look no further, here it is!
These have an indescribable flavour from the cultured butter. You can bake them with regular old North American supermarket butter - but why would you?
Ingredients:
256g all-purpose flour (2 cups)
2 mL baking powder (1/2 tsp)
1 mL coarse salt ¼ tsp
240g, cultured butter, softened (1 cup)
130g granulated sugar (2/3 cup)
1 egg yolk
55g Demerara sugar, for rolling (1/4 cup)
Method:
Mix together flour, baking powder and salt.
In an stand mixer with the paddle attachment, cream butter until fluffy.
Add granulated sugar and continue creaming until light and fluffy.
Beat in egg yolk until combined.
With mixer on low, slowly add flour mixture until combined.
If the dough is too warm to work - refrigerate to stiffen.
Divide dough into two balls.
Roll each ball into a log that’s about 1.5” in diameter.
Sprinkle the Demerara sugar on your work surface, sugar in the raw works great too.
Roll each log in the sugar until covered.
Wrap and refrigerate at least one hour, or freeze to bake next week.
Preheat oven to 325ºF (160ºC).
Line a baking sheet with parchment.
Use a very sharp knife to cut each log into ¼” thick cookies.
Place cookies about an 1” apart on baking sheets.
Bake until edges and bottoms are a dark golden brown, about 18 minutes.
Cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Makes about 32 cookies