These eggless sugar-coated butter cookies are incredibly delicious with their melt-in-your-mouth texture. These cookies make for a tasty snack and pair perfectly with tea or coffee.
Be sure to use room temperature butter and also remember to chill the dough for at least an hour in the fridge to let it firm up and prevent the cookies from spreading while baking. Using cornstarch along with all-purpose flour is what gives these cookies their melt-in-your-mouth texture.
You can store your cookies in an airtight container at room temperature for up 3-4 days or you can freeze the cookies for a month.
- 1 ½ cups (200g) all-purpose flour
- 1 cup (227g) butter, room temperature
- 1/3 cup (40g) powdered sugar, sifted
- ½ cup (60g) cornstarch
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- ½ cup (60g) powdered sugar, for rolling
- Preheat oven to 180C and line 2 pans with parchment paper.
- In a bowl, sift together flour, cornstarch, and salt then set aside.
- In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed until creamy, it takes about half a minute.
- Add powdered sugar and beat for about 2 minutes until smooth.
- Beat in the vanilla extract.
- Add in the flour mixture and beat on low speed just until combined. Be careful not to over mix.
- Cover the dough and chill in the refrigerator for 1-2 hours until firm so that cookies will spread as little as possible while baking. If the cookie dough is hard to handle after refrigerating, leave on the counter for a few minutes to soften.
- Using an ice cream scoop or level tablespoon, drop rounded balls of dough, 1 inch/2.5cm in diameter, onto prepared baking sheets.
- Bake for 12 minutes, until cookies just begin to brown at the edges.
- Leave to cool for about 10 minutes, then, while they are still warm, gently roll them in powdered sugar, careful not to crumble them.
- Transfer to a wire rack to cool completely.
- Serve and enjoy.