- Unsalted butter 1 cup / 227g, softened but still cool — use real butter, not margarine. This is non-negotiable.
- Granulated sugar 2/3 cup / 130g — for structure and a delicate crunch.
- All-purpose flour 2 cups / 250g — the backbone of the dough.
- A pinch of salt optional, but I always add it — it sharpens the butter flavor
Key Takeaways
- Real butter cookies need only three ingredients — butter, sugar, and flour
- Cold, properly creamed butter is the single biggest factor in texture
- Butter cookies and shortbread are cousins, not twins — the ratios differ
- Overmixing the dough is the most common mistake beginners make
- Resting the dough before baking prevents spreading and keeps edges crisp
