These may just be one of my favorite cookies. And there’s not even chocolate involved.
A thin, and I do mean thin, maybe 1/8 of an inch thick, buttery, crisp, delicate cookie. They remind me of the cookie a fancy restaurant might use as a garnish for some over the top dessert or something a gourmet coffee shop might serve with espresso or cappuccino.
Or maybe Butter Wafer Cookies are my favorites because they only need 6 ingredients?
Even though they’re delicate, they’re easy to make. I do have a few tips to make baking these easier so you can have every cookie come out perfectly.
These cookies spread. Of course they do. It’s why they’re so thin. So make sure they are at least 3 inches apart on the baking sheet. If you are making these with your kids, use this Chef Clever Premium Non-stick Silicone Baking Mat has markings where the cookies should go for perfect spacing.
I use an OXO Good Grips Small Cookie Scoop to measure out the cookie dough. This makes sure all the cookies are the same size. It’s also great for baking with kids so they can “portion control” without fuss.
And make sure your baking sheet is cold. The dough will start melting if you try putting it on a warm cookie sheet.
- 1 stick butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup flour
- dash of salt
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place in refrigerator to chill.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, blend until well combined. Add flour and salt, Blend again.
- Drop by small teaspoons (I use a small cookie scoop) onto chilled baking sheet, 3 inches apart.
- Bake in a 350 degree oven for 7-8 minutes, just until edges are golden. Remove from oven.
- Let cool on baking sheet at least 10 minutes. Remove cookies to cooling racks to cool completely.
Make sure baking sheets are chilled before baking cookies to produce an evenly baked cookie.
You could even drizzle these with chocolate for a little decoration.
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