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.
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
- 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
Line 3 cookie sheets with parchment paper and set a side.
In a medium bowl sift the flour and sugar, set aside.
In a bowl of a standing mixer, fitted with the paddle attachment, place the butter and mix for about 20 seconds.
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.
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.
Reduce mixer to low and gradually add the flour. Mix just until the dough comes together.
Scrap the bottom and sides of the bowl with a rubber spatula and bring the dough together.
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.
Place sheets in the refrigerator and allow to chill for minimum of 1 hour or over night.
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.
Remove from the oven and allow to cool.