French Butter Sugar Cookies Recipe (2024)

FAQs

Is there a difference between sugar cookies and butter cookies? ›

What is the difference between sugar and butter cookies? The butter cookie originates from Denmark. Unlike a sugar cookie that is often rolled out flat and cut with a cookie cutter, a butter cookie is softer and for the best results is piped directly onto a baking sheet then baked.

Sablés Bretons are not shortbread cookies in the sense that the recipe is primarily comprised of the same ingredients as Palet Bretons, and that means egg yolks. In contrast, traditional shortbread is supposed to be just one part sugar, two parts butter, and three/four parts flour.

With an electric whisk, whisk the butter, egg yolks and sugar until creamy. Add flour and salt and whisk until it forms a dough. Cover and refrigerate for 20 minutes. Roll out to approximately 4mm thickness and cut out biscuits.

Here's why: Most importantly: unsalted butter ensures that you can control the amount of salt you add to your cakes, cookies and Fig and Almond Breakfast Cake. Different companies add different amounts of salt to their butter.

Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour.

The high butter quantity in shortbread (one part sugar to two parts butter) gives it that delightfully crumbly feel. And also its name. This is because the old meaning of the world “short” reflects this crumbliness and so the name 'shortbread' stuck.

To make a copycat version of Chessmen cookies at home, the recipe is a simple butter cookie cut out in a special shape. A butter cookie is slightly different from shortbread but with a higher ratio of sugar to butter.

Moravian spice cookies are a traditional kind of cookie that originated in the Colonial American communities of the Moravian Church. The blend of spices and molasses, rolled paper thin, has a reputation as the "World's Thinnest Cookie".

Why are Moravian cookies so thin? ›

The dough could be stored for days or weeks during the winter, intensifying the spices' flavor. The trademark thinness of the cookie had many traditional advantages. Rolling the cookies very thin allowed for a greater number of cookies to be produced from the dough.

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

Sugar cookies, on the other hand, have a higher ratio of flour to butter, which makes this a very resilient dough for rolling out and cutting into shapes. The first record of rolled-out sugar cookies in the U.S. dates back to the mid-18th century in Pennsylvania.

A sugar cookie, or sugar biscuit, is a cookie with the main ingredients being sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand, dropped, or rolled and cut into shapes.

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

It can also bring a bit of structure and rise. For instance, a chocolate chip cookie dough incorporates butter and sugar to incorporate air into the final result. The fat and moisture in butter can enhance or inhibit gluten development which directly impacts the shape, spread and texture in cookies.