World’s Best Butter Cookies


Nono, I wasn’t being a snooty baker. These really are the best butter cookies I’ve made… and the recipe is titled “World’s Best Butter cookies”. These cookies were buttery, not too sweet and simply delicious. The batter was kind of soft though, compared to most cookie dough, so I’d recommend that you don’t skip the refrigeration step.

Behold, The World’s Best Butter Cookies from



(They look like mini pancakes here)

48 cookies Units: US | Metric


8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour


1) Beat the butter, sugar, salt and vanilla together until smooth and creamy.
2) Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
3) Add the flour and mix just until incorporated.
4) Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
5) Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
6) Before baking, preheat the oven to 325°F.
7) Line your baking sheets with parchment.
8) Slice the dough into slices about 1/8″ thick and place them on the sheets about an inch apart (they won’t be spreading very much, but they need air room around each cookie).
9) Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
10) Note: you can do many things with these cookies.
11) You could roll the dough out and cut shapes.
12) You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
13) You could make them and then dip them half into chocolate.
14) You could just make them and eat them, which is my favorite.
15) Whatever you do, they will be delicious.

Do give the recipe a try, and let me know how it turns out! 🙂

Recipe: Best (stuffed) Brownies

Brownie recipe (stuffed with oreo/ferrero rocher/hershey kisses)

Credits to Sarah on


Original Recipe Yield 1 9×9 inch pan 


  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
  2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 161 | Total Fat: 10.2g | Cholesterol: 26mg

This is one of the best  brownies I have ever made! Then again, these are the only brownies I have ever made from scratch. I can assure you, these brownies do not disappoint! I can confidently say that these are way better than Betty Crocker brownies (and equally easy too). I added my own twist to it by adding oreo/ferrero rocher/hershey kisses, into each of the individual muffin tins. You can always just bake a tray of brownies without adding the oreos/chocolate, but I’ve always wanted to try adding something into a brownie. 

So here you guys go! Enjoy the recipe, and share it with more people 🙂 Feel free to reply with photos of your own brownies as well.

Have a great day!