butter cookie

Crisp, buttery, and melt-in-your-mouth, these Miso Butter Cookies make the most insanely delicious afternoon treat! They hit the right notes with a serious depth of flavor. Only 7 pantry ingredients needed!

Miso Butter Cookies

unsalted butter

sugar ((100 g))

Tbsp miso

all-purpose flour

tsp baking powder

Tbsp toasted white sesame seeds

Tbsp toasted black sesame seeds

Gather all the ingredients.

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds.

Add ½ cup sugar and 2 Tbsp miso.

Beat everything together on medium-high speed until smooth, light, and fluffy, about 2 minutes.

Crack the egg and whisk in a small bowl. Gradually add the egg to the butter mixture while mixing.

Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine in between.

In a small bowl, combine 1 ⅔ cup all-purpose flour and 1 tsp baking powder and mix with a fork (I do this extra step so that baking powder is evenly distributed when sifting).

With a fine-mesh sieve, sift the flour mixture over a medium bowl.

Gradually add the flour mixture into the mixing bowl at low speed.

Once you finish adding all the flour mixture, turn up to high speed and beat until incorporated.

Sprinkle a small amount of flour on the working surface and transfer the dough. If the dough is too soft, chill in the refrigerator for 15 minutes. By chilling, the butter/fat will solidify and it&#039;ll be easier to work with.

Roll the dough into a ball and cut in half. Note: This recipe can be used for cut out cookies. Form the dough into a disk, wrap and chill then roll out to ¼-½ inch, cut and bake.

Roll the dough into 2 long logs.

Each log should be 10 inches (25 cm) long with 1 inch (2.5 cm) diameter.

Cut the long logs in half; now you have four 5-inch (12.5 cm) logs.

Prepare a small flat container (or baking sheet) and add white sesame seeds (save the black one for later a time). Moist a sheet of paper towel with water and wrap around a log so the dough is moistened.

Roll the moistened log in the sesame seeds and wrap in parchment paper or plastic.

I&#039;ve learned the best way to keep the dough from flattening out on the bottom is to place the dough on rice.

Roll the other 2 logs in the black sesame seeds and wrap in parchment paper or plastic.

Chill the cookie dough in the refrigerator for at least 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper.

Once the dough is chilled, use a sharp knife to cut dough into 8 slices of even thickness.

Cut the rest of the cookie dough and transfer to the baking sheet lined with parchment paper. If the dough is no longer chilled, you can put the baking sheet in the refrigerator for 15 minutes until the cookies are chilled and firm. Tip: If the cookie dough is chilled, they will not completely lose their shape.

Bake the chilled cookies for 20-22 minutes or until lightly browned on the edges.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies stay fresh in an airtight container at room temperature for up to 1 week. I usually reheat the cookies at 350 ºF (180 ºC) in the toaster oven (or oven) until toasty. To freeze the dough: Tightly wrap the logs in plastic wrap and put them into freezer bags. Freeze for up to 3 months. Let them thaw in the refrigerator for 2 hours before slicing.

To Store:

These cookies are easy to prepare and MUCH easier to enjoy. If you love a gooey butter cake with the gooey layer... this is the cookie version of that layer. At first, we thought we underbaked the cookies, but we were wrong - they are perfect. We love the crunchiness on the outside and the gooey inside. Powdered sugar is the...

Gooey Butter Cookies

box Duncan Hines butter recipe cake mix (can substitute yellow or French vanilla)

butter

tsp vanilla extract

pkg cream cheese, room temp (8 oz)

sugar (for rolling dough into)

buttery jam-filled cookie perfect for the holidays 

Swedish Ribbons (Hallonsnittar)

baking powder

salt

unsalted butter, softened to room temperature

sugar

egg, room temperature

vanilla extract

almond extract

raspberry jam

milk

Preheat oven to 350°F and line a large cookie sheet with parchment paper, set aside.

In a bowl whisk together flour, baking powder, and salt, set aside.

In another bowl beat butter, granulated sugar, and powdered sugar until light and fluffy, about 2 to 3 minutes on medium speed. Scrape the sides and bottom of the bowl as needed.

Beat in egg, vanilla extract, and almond extract, scrape the bowl as needed.

On a low speed, gradually add in the dry-ingredients making sure not to over mix the dough.

Divide the dough into three portions and roll the dough into long logs about 12 to 14 inches in length.

Place each log onto the baking sheets, flatten each log a little bit.

Use a teaspoon or your finger to create an indentation into each log, fill the indentation with jam. Bake for 10 to 14 minutes until the cookie edges are slightly golden, let cookies cool completely. While still hot, spread on some more of the jam.

To make the Cookies:

In a bowl whisk the powdered sugar with the milk, stirring until completely smooth.

Drizzle on top of cooled cookies and then slice into 4-inch portions. Let glaze harden before storing the cookies into a plastic storage container.

To make the Glaze:

A delicious soft and chewy cookie filled with the flavor of fresh lemons and white chocolate. These cookies are a copycat Panera Lemon Drop Cookie recipe that you&#039;re going to want to save!

Panera Lemon Drop Cookies Recipe

flour

corn starch

baking soda

butter (softened)

lemon zest

lemon juice

vanilla

chocolate

sugar (for dusting)

Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

Mix the flour, corn starch, baking soda and salt together in a bowl. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

To the creamed butter and sugar, add the eggs, lemon zest, lemon juice, vanilla extract and just ½ cup of the flour mixture to prevent curdling. Mix until well blended.

Mix in the remaining flour in 2 additions, stirring on low speed until the flour is just incorporated.

Stir in the white chocolate chips.

Using a ¼ cup, scoop out the cookie dough and drop onto the baking sheet. (I like my cookies to weigh around 55 grams each to keep them equal… a few grams on either side is fine).

Place the cookies far apart on the cookie sheet – no more than 4 per tray.

Bake at 350 for 10 – 12 minutes, until the edges of the cookies are just starting to brown.

Allow cookies to cool for 5 minutes on the tray, then carefully transfer to a wire rack.

Once completely cooled, dust with powdered sugar.

Delicious flavor but the texture was a little off the Panera version.  I added an additional 1/4 cup of flour to hold shape and cut sugar back to 1 cup.  It was really sweet.  Overall, great recipe!

These are as good or better than Panera. Great recipe!

Great recipe.
Can these be made smaller using medium cookie scoop and what tempeture and how long?

I agree with the comment that these cookies are better than Panera.  Delicious! Thanks for sharing.

I would stop weekly at Panera's for coffee and cookies for my buddies and I to enjoy at  work. I have made this recipe several times for my girls at the job and they thought they were better than Panera's!!! They are the best!!! Thank you for sharing this recipe with all of us.

A classic tender cookie with a buttery shortbread texture. 

Chicago Public School Butter Cookies

unsalted butter, softened

all purpose flour

In a large bowl, beat butter and sugar until light, fluffy, smooth, and lump free.

Scrape the bottom and sides of the bowl and add in the vanilla.

Gradually add the salt and flour, mixing until there are no visible streaks of flour.

Use an ice cream scoop or a large spoon to portion out the dough into 24 portions. The balls of dough should be the size of a small tangerine orange.

Use 3 fingers and press down on top of the dough, leaving the finger indentations on the top of the cookie. Repeat this process with the remaining cookies.

Transfer the cookies to a tray and refrigerate for a minimum of 1 hour.

Once chilled, preheat the oven to 375°F and line 2 large baking trays with parchment paper, set aside.

Set the cookies onto the baking sheets with 2 to 3 inches of space between each cookie.

Bake for 15 to 18 minutes or until the edges are getting slightly gold around the bottom edges. Let the cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Top 5 butter cookie recipes from across the web

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Top Tags

Miso Butter Cookies

Gooey Butter Cookies

Swedish Ribbons (Hallonsnittar)

Panera Lemon Drop Cookies Recipe

Chicago Public School Butter Cookie...

Top 5 butter cookie recipes from across the web

The most viewed butter cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Butter Cookies

Gooey Butter Cookies

Swedish Ribbons (Hallonsnittar)

Panera Lemon Drop Cookies Recipe

Chicago Public School Butter Cookie...

The most viewed butter cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine