Susan Branch’s Butter Cookies – The Best (Really)

My grandmother, a woman whose kitchen smelled perpetually of warm sugar and vanilla, had a special tin. Inside, nestled in layers of parchment paper, were the most delicate, melt-in-your-mouth butter cookies I’d ever tasted. I remember sneaking into the kitchen, my tiny fingers reaching for just one more, the buttery crumb coating my face as I savored each blissful bite. These cookies, inspired by Susan Branch’s recipe, are a direct portal back to those cherished moments.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yields: 6-8 dozen
• Serves: 20
• Dietary Type: Vegetarian

Ingredients

• 2 cups unsalted butter, softened (Kerry Irish Gold is recommended)
• 1 1/2 cups sugar
• 4 egg yolks
• 2 teaspoons vanilla
• 4 1/2 cups unbleached flour
• 1/2 teaspoon salt
• Chocolate shots (for rolling, optional)

Equipment Needed

• Electric mixer (hand-held or stand mixer)
• Fine sieve
• Cookie sheets
• Waxed paper
• Waved paper (or parchment paper)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This is a crucial step for achieving a tender cookie, so don’t rush it.
3. Add the egg yolks and vanilla to the creamed butter mixture. Mix well until everything is fully incorporated. The mixture should be smooth and homogenous.
4. In a separate bowl, sift together the flour and salt. Use a fine sieve, shaking it back and forth, to ensure the dry ingredients are properly combined and any lumps are removed. This step is essential for a light and airy cookie texture.
5. Gradually beat the sifted flour and salt mixture into the wet ingredients (the butter mixture). Mix until just well-combined. Be careful not to overmix, as this can result in tough cookies.
6. Shape the dough into a log approximately the width you want your cookies to be.
7. Wrap the dough log tightly in waxed paper or parchment paper.
8. Chill the wrapped dough in the refrigerator until firm. This will make it easier to slice and bake. A minimum of 2 hours is recommended, but overnight chilling is even better.
9. (Optional) Before baking, roll the chilled dough log in chocolate shots. This adds a delightful textural contrast and a hint of chocolate flavor.
10. Slice the chilled dough into cookies approximately 1/2 inch thick.
11. Place the sliced cookies on an ungreased cookie sheet, spacing them about 1 inch apart.
12. Bake in the preheated oven for approximately 10 minutes. It is crucial not to brown these cookies. They should remain pale and delicate. Check them frequently towards the end of the baking time.
13. Remove the cookies from the cookie sheet while they are still warm and transfer them to sheets of waxed paper to cool completely. This will prevent them from sticking to the pan and allow them to retain their delicate texture.

Expert Tips & Tricks

• Use high-quality butter: The better the butter, the better the cookies. Kerrygold Irish butter is specifically recommended for its rich flavor and high fat content, which contributes to a tender crumb.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix only until the ingredients are just combined.
• Chill the dough thoroughly: Chilling the dough is essential for preventing the cookies from spreading too much during baking and helps to develop their flavor.
• Line your baking sheets: Although the recipe calls for ungreased cookie sheets, consider lining them with parchment paper for easy cleanup.
• Keep an eye on the baking time: These cookies bake quickly, so watch them carefully to prevent browning. They should be pale and just set around the edges.
• For perfectly round cookies: Use a sharp knife to slice the dough. If the dough is too soft, return it to the refrigerator for a few more minutes.
• Add a touch of flavor: Experiment with adding other extracts, such as almond or lemon, to the dough for a different flavor profile.
• Make-Ahead Tip: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw the frozen dough in the refrigerator overnight before slicing and baking.

Serving & Storage Suggestions

Serve these delicate butter cookies with a cup of tea or coffee for a delightful afternoon treat. They also make a beautiful addition to a dessert platter or can be packaged as a thoughtful gift.

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. Frozen cookies will keep for up to 2 months. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	334 kcal	N/A
Calories from Fat	175 kcal	N/A
Total Fat	19.5g	30%
Saturated Fat	12g	60%
Cholesterol	86.6mg	28%
Sodium	62.7mg	2%
Total Carbohydrate	36.6g	12%
Dietary Fiber	0.8g	3%
Sugars	15.2g	N/A
Protein	3.6g	7%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for binding.
• Dairy-Free: While the recipe hinges on butter, a high-quality vegan butter substitute could be used. Be mindful that the flavor profile will change.
• Nutty Butter Cookies: Add 1/2 cup of finely chopped nuts, such as pecans or walnuts, to the dough for a nutty twist.
• Citrus Zest: Add the zest of one lemon or orange to the dough for a bright, citrusy flavor.
• Spiced Butter Cookies: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important not to brown these cookies?
A: These cookies are meant to be delicate and tender. Browning indicates that the sugars have caramelized too much, which can result in a crispier, less melt-in-your-mouth texture.

Q: Can I use salted butter instead of unsalted butter?
A: It is generally recommended to use unsalted butter in baking so you can control the amount of salt in the recipe. If you only have salted butter on hand, you can omit the salt from the recipe.

Q: What if my dough is too soft to slice?
A: If the dough is too soft, return it to the refrigerator for 15-20 minutes to firm up.

Q: Can I freeze the baked cookies?
A: Yes, baked cookies can be frozen for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag or container. Thaw at room temperature before serving.

Q: What can I do with the leftover egg whites?
A: Egg whites can be used to make meringues, angel food cake, or other recipes that call for egg whites. Search for Susan Branch’s recipe #188945 which uses 3 egg whites.

Final Thoughts

These butter cookies are more than just a recipe; they’re a taste of nostalgia, a comforting treat that evokes memories of simpler times. Whether you’re a seasoned baker or a novice in the kitchen, I encourage you to try this recipe and experience the joy of creating these delicate, melt-in-your-mouth cookies. Share them with loved ones, and watch their faces light up with delight. Don’t be afraid to experiment with variations and make them your own. And please, share your creations and feedback – I’d love to hear about your butter cookie adventures!