Description

Master the art of heritage baking with these crisp, short-crumb butter cookies that rely on the traditional creaming method for their delicate lift. These biscuits offer a sophisticated clarity of flavor, balancing high-quality dairy with a signature sanding sugar rim for the perfect tea-time treat.

Ingredients

1 cup unsalted butter, softened (82% fat preferred)
3/4 cup granulated sugar
1/4 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 cup sanding sugar, for coating

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Instructions

In a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and salt on medium speed for 2 to 3 minutes until pale and aerated.
Reduce the mixer speed to low and introduce the egg yolks and vanilla extract, scraping down the bowl to ensure a uniform emulsion.
Add the measured flour and mix on the lowest setting just until the white streaks disappear, being careful to minimize gluten development.
Transfer the dough to a lightly floured surface, knead gently to bring it into a cohesive mass, and form into a 12-inch cylinder.
Wrap the log tightly in parchment paper or plastic film and refrigerate for a minimum of one hour to allow the starch to hydrate and the fats to re-solidify.
Preheat your oven to 350°F, roll the chilled log in sanding sugar until coated, and use a sharp knife to slice into discs exactly 3/4-inch thick.
Arrange the discs on parchment-lined baking sheets and bake for 10 to 12 minutes until the edges are a very pale gold and the centers are matte.

Notes

For the most precise results, always measure your ingredients by weight using a digital scale to ensure the perfect lipid-to-flour ratio. If you find your dough log flattening in the fridge, placing it inside a cardboard tube will help maintain its professional circular shape during the chilling process.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Creaming
Cuisine: British