Are you wondering how to make a simple butter cookie? Then this recipe butter cookie with spelt is super quick and easy to make. Most ingredients you will have in your cupboard, flour, egg, butter, vanilla extract, baking powder and sprinkles.
Have fun dipping this into sprinkles, choc chips, poppy seeds or sesame seeds. I love making this butter cookie with my favourite Craggs & Co white spelt flour but if you don't have spelt flour swap this out for regular flour. This recipe was inspired by landolakes.com.
Takes = 15 mins prep + chill time
Bakes = 6-8 mins
Makes = 28-30 cookies
- Unsalted butter – 110g (about 1/2 cup)
- Caster sugar – 160g (about 3/4 cup)
- Large egg – 1 (52g)
- White Spelt flour – 190g (about 1.5 cups)
- Baking powder – 1/2 tsp
- Vanilla extract – 1/2 tsp
- Sprinkles, sesame seeds, choc chips or poppy seeds – 2-3 tbsp
- BEAT sugar, butter vanilla and egg on a medium speed until well combined. Scrape the sides down often.
- ADD all the remaining ingredients except the sprinkles.
- BEAT on low until well combined. Then scrape down the sides often.
- CHILL the cookie dough in the fridge for 15-30mins. Or even overnight.
- OVEN 200, 180˚C fan, grease and line one large or two cookie trays with baking paper.
- PLACE the sprinkles or 100s and 1000s in a small bowl or container.
- SCOOP out a small teaspoon and roll it into balls.
- DIP the top of the ball into the sprinkles. The original recipe said to roll in sprinkles if you want all-over sprinkles. Otherwise, dip the top, I prefer just on the top.
- PLACE spaced on a baking tray
- SQUISH and flatten the cookie with the bottom of a glass. (I love this tip they come out so even)
- BAKE for 6-8 minutes or until edges are lightly browned.
- COOL the cookies completely before you store them in an airtight container at room temperature.
Sue Maree P Baking Tips
- For a chocolate cookie recipe – add 1 to 2 tablespoons of cocoa powder
- For a green matcha cookie recipe – add 1 tablespoon of matcha powder
- To make this recipe gluten-free use my new gluten-free flour blend, you may need to add an extra 20-30 g if the dough seems too soft. It depends on the gluten-free flour blend you are using.