Butter Crunch Cookies Recipe

Butter Crunch cookie, some recipes instantly take me back to my childhood kitchen, the smell of butter melting, sugar caramelising, and that unmistakable sound of cookies snapping when you break them in half.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preheating your oven to 350°F (175°C). This ensures even baking and perfect crisp edges. Line two large baking sheets with parchment paper or a silicone baking mat to prevent sticking and promote golden bottoms.

Step 2

Begin with 1 cup (226 g) unsalted butter, softened to room temperature. Combine with ¾ cup granulated sugar and ¼ cup light brown sugar in a large mixing bowl.

Step 3

Next, add 1 large egg and 2 teaspoons pure vanilla extract to the creamed butter and sugars. Beat on medium speed until fully incorporated and smooth.

Step 4

In a separate bowl, whisk together 2 cups (250 g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures even distribution of leavening and seasoning, preventing pockets of soda or salt in the cookies.

Step 5

Gradually fold the dry ingredients into the wet mixture, mixing just until fully incorporated. Avoid overmixing to maintain the thin, crisp texture of butter crunch cookies.

Step 6

Use a tablespoon cookie scoop to portion the dough evenly, about 1 tablespoon per cookie, for consistent size and baking. Place each mound on a parchment-lined baking sheet, spacing them 2½ inches apart to allow the cookies to spread without merging.

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