Pinka Butter Cookies Recipes

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

PEANUT BUTTER-PAPRIKA COOKIES

Steps:

• Mix the dough: In a medium bowl, gently whisk together the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt and 1/2 teaspoon of the smoked paprika. Set aside.
• Place the butter, peanut butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
• Add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl and paddle thoroughly using a silicone spatula, to fully incorporate all ingredients.
• Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
• Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. (Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.)
• Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it's quite soft, heat your oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1/4 cup measure to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie to a 1/2-inch thickness with your palm, then use a fork to do that classic hashtag design on top.
• In a small bowl, combine the remaining 2 1/2 teaspoons paprika, sea salt, 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture.
• Transfer the baking sheets to the oven and bake for 16 to 18 minutes, rotating halfway through until the edges are beginning to turn golden brown and the tops don't look wet at all.
• Remove the baking sheets from the oven and allow to cool slightly, about 10 minutes, before transferring the cookies to wire racks to cool. Store in an airtight container for up to 5 days.