Last updated on January 3rd, 2023.
These butter “S” Cookies are simple and time less.
I believe everybody should have an old school butter cookie recipe in their recipe book. The kind that takes you back to your grandma’s kitchen when you feet did not touch the floor while you were sitting and you had to use two hands to sip from your cup of milk.
These cookies I believe, are just that. So simple and at the same time elegant and oh so flavorful.
This cookie is not from my Grandma’s kitchen, but the creator of this recipe Mindy Segal struck a nerve when shared the roots of this recipe.
About The Recipe:
- This recipe was adopted from Cookie Love book.
- Having the ingredients in room temperature is very important.This is the best way to make sure the butter is soft enough to incorporate the sugar then the milk.
- If you forgot to take out the milk ahead in time, just warm half of the amount in the microwave for about 20 seconds and add the rest to it.
- Incase the milk does not seem to incorporate well into the butter and sugar mix, change the mixer speed to high and place a kitchen towel on top to prevent milk drops from going everywhere.
- Refrigerating the cookies before baking will help the cookies hold its shape and the beautiful swirls.
- You can pipe the cookie how ever shape you chose.
HAPPY BAKING!!!
P.S…
Please tag @OneSarcasticBaker on Instagram if you bake these cookies. Would love to see you creations!
If you love to bake cookies, check out these recipes:
Butter "S" Cookies
Buttery and simple butter cookies in an "s" shape
Ingredients
- 1 Cup Unsalted Butter, Soften (226 g / 8 oz)
- 1 1/4 Cup Powdered Sugar (155 g / 5.5 oz)
- 1/2 Stick Vanilla Bean, seeds only
- 1/2 Cup + 2 TBS Whole milk, room temperature
- 1 TBS Vanilla Extract
- 2 2/3 Cups AP Flour (320 g / 12 oz)
- 1 1/2 tsp Kosher Salt
Instructions
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Line 3 cookie sheets with parchment paper and set a side.
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In a medium bowl sift the flour and sugar, set aside.
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In a bowl of a standing mixer, fitted with the paddle attachment, place the butter and mix for about 20 seconds.
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Add the sugar and vanilla bean and mix for about 4-5 minutes, until a fluffy and airy mix in formed . Scrape the sides and bottom of the bowl.
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Add the milk and vanilla extract and mix and mix until you have a cottage like mix. Scrap the sides and bottom of the bowl and mix on medium-high until you the milk and butter have combined to the most part.
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Reduce mixer to low and gradually add the flour. Mix just until the dough comes together.
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Scrap the bottom and sides of the bowl with a rubber spatula and bring the dough together.
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Fill a pastry bag fitted with a large star tip and pipe 2"-long "S" shapes making sure there is about 1.5" apart between each cookie.
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Place sheets in the refrigerator and allow to chill for minimum of 1 hour or over night.
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When ready to bake, heat oven to 375F and bake of the second level (between lower and medium level) for 7-10 minutes or just until the sides of the cookies are golden.
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Remove from the oven and allow to cool.
How did you get your dough to hold the shape and beautiful lines? I made these yesterday and they flattened and spread badly. I chilled the dough for 90 minutes prior to baking. This is the third recipe like this that I’ve tried and everyone does the same thing! Help!!!
Hi Erin!
So sorry to hear that I have had the same experience and it is very frustrating! I can’t remember what I did with these cookies but I know that I had different results in different states (we moved from FL to NC). Here are a few tips you can try:
1. use a larger tip.
2. Freeze the cookies before and bake them on the middle rack vs. the lower oven rack.
3. Replace half the butter with shortening. The shortening melting point is higher than butter’s which means the cookies can set before it spreads.
4. Sprinkle up to 1/4 cup of flour into the batter.
5. Make sure the butter is soft but not too soft, (kind of like playdough soft)
I will try and bake this recipe again soon and add some more notes about that.