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SIMPLE 4-INGREDIENT GERMAN BUTTER COOKIES

Most kids love butter cookies. They are eaten all year round and are a great staple for sweet trays during holiday seasons too. The result of this butter cookies recipe is tempting. Crisp and smooth, these German cookies literally melt in your mouth!!
These are the lightest buttery cookies I have ever had :D

Ingredients:


  • 125g unsalted butter, room temperature 
  • 30g icing sugar
  • 125g potato starch 
  • 80g all purpose flour


  1. Preheat oven to 160°C. Line a baking tray with baking paper.
  2. In a large bowl, cream butter and sugar til light and fluffy. The butter is 'creamed' when it has almost doubled in mass and has lightened to a yellowish-white color. 
    When it's ready, the mixture should be creamy, lump-free and slightly paler in color.
  3. Sift potato starch and flour into the butter mixture. Mix well to form a soft dough using a spatula. Leave the dough to chill in the refrigerator for 10 mins. 
    The dough after chilling.
  4. Roll the dough into small balls and place them on the prepared tray. 
    Roll into small balls. I managed to get 24 balls.
  5. Press them lightly with a fork to create indentations. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork. 
    Press them lightly with a fork.
  6. Bake in the preheated oven for 17-18 mins. 
  7. Remove from oven and allow the cookies to cool for a few minutes (to prevent breakage) before transferring to a wire rack for further cooling. 

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