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Mini Butter Cookies

Delicious, buttery mini cookies that melt in your mouth, perfect for tea time or as a simple sweet treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened (room temperature, not melted) Use unsalted and add a pinch of salt if desired.
  • 2 cups all-purpose flour If using gluten-free, swap with a 1:1 gluten-free baking blend.
  • 1 cup powdered (confectioners’) sugar Key for a melt-in-the-mouth crumb.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position a rack in the center.
  2. In a large bowl, cream the softened butter and powdered sugar together until smooth and pale, using a hand mixer or stand mixer for 1–2 minutes.
  3. Gradually add the flour and mix on low speed until the dough holds together. Scrape the bowl as needed.
  4. Take small portions of dough (about 1 inch across) and roll them into balls. You should get roughly 24–30 mini cookies.
  5. Place the balls on a parchment-lined baking sheet, spacing them 1–2 inches apart.
  6. Flatten each ball slightly with a fork (crosshatch) or your fingers to about 1/4–1/3 inch thick.
  7. Bake for 12–15 minutes, until the edges just begin to pick up a hint of gold, leaving the centers pale.
  8. Transfer cookies to a cooling rack and allow them to cool completely before serving.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months. Dough can be refrigerated for up to 48 hours before baking.