Description

These tender, heritage-style butter cookies use a yolk-only recipe to ensure a rich, melt-in-your-mouth texture that stays soft for days. With a hint of vanilla and a crunchy sanding sugar rim, they are the perfect bakery-quality treat for your cookie jar.

Ingredients

1 cup (226g) unsalted butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 tablespoon vanilla extract
240g all-purpose flour
1/2 teaspoon salt
Sanding sugar or coarse sugar for coating

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Instructions

In a stand mixer with a paddle attachment, cream softened butter, granulated sugar, and salt for 2-3 minutes until light and fluffy.
Add egg yolks and vanilla extract, mixing until combined and scraping down the bowl as needed.
Gradually mix in the flour on low speed until just incorporated and no white streaks remain.
Form the dough into a 12-inch log, wrap in parchment paper, and chill in the refrigerator for at least one hour.
Preheat oven to 350°F (175°C) and roll the chilled log in sanding sugar to coat the outside.
Slice the log into 3/4-inch rounds, place on a parchment-lined baking sheet, and bake for 10-12 minutes until edges are pale golden.

Notes

For the most accurate results, always measure your flour by weight using a digital scale to prevent the cookies from becoming dry. If you find the dough too soft to handle after mixing, chill it for 15 minutes before attempting to roll it into a log shape.

Prep Time: 1 hour 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American