Cultured Butter Cookies

These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter. Which is exactly why you should make them.

Ingredients

• 250 grams all-purpose flour (2 cups)
• 3 grams baking powder (1/2 teaspoon)
• ¼ teaspoon fine sea salt
• 2 sticks salted, cultured butter, at room temperature (1 cup)
• 130 grams granulated sugar (2/3 cup)
• 1 large egg yolk
• 55 grams demarara sugar, for rolling (1/4 cup)

• Nutritional Information

  • Nutritional analysis per serving (60 servings)

    55 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 11 milligrams cholesterol; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 dozen small cookies

Preparation

1. In a large bowl, sift together flour, baking powder and salt.
2. In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy; beat in egg yolk until combined. With mixer running on low, add flour mixture until incorporated.
3. Divide dough into two balls. On a clean surface, roll each ball into a 1 1/2-inch log. Sprinkle the demerara sugar over a sheet of parchment. Roll each log in the sugar until the outside of the dough is thoroughly covered. Cover logs tightly with plastic wrap and refrigerate at least one hour, or overnight.
4. When you are ready to bake the cookies, heat oven to 325 degrees. Line two baking sheets with parchment. Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets. Bake until cookie edges and bottoms are dark golden brown, about 18 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in a tightly covered container at room temperature.

• Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.