Q&A for How to Make Butter Cookies

Add 2 teaspoons of baking powder for each cup of plain flour. Sift the flour and baking powder together into a bowl to make sure the baking powder is thoroughly distributed. If you are baking with cocoa, yogurt or buttermilk, add 1/4 teaspoon bicarbonate of soda (baking soda), as generally these ingredients need a little extra leavening boost. In the U.S., self-rising flour also contains added salt; around 1/2 teaspoon per cup.

It's pretty tricky to tell when butter cookies are done because they are light in color. Usually, the sides will be golden brown and crispy.

This recipe does not require milk, but if you want to add some to make the dough easier to handle, you can add a tablespoon of any type of milk.

For the whole process, it will take about half an hour.

Margarine isn't healthier than butter but you can use it instead of butter if you prefer. However, the cookies will have a harder texture.

The first recipe provided makes about 2 dozen or 24 cookies.

You could use a narrow glass instead of a cookie cutter; you will only be able to create round shapes, however. You can also roll the dough into small balls and then flatten them slightly.

Try making your own self rising flour if you have the ingredients at home. Follow the directions provided in Make Self Rising Flour .

No, there isn't anything special you need to do. Just add the food coloring to the dough and bake the cookies as normal.

You should use unsalted butter in this recipe.

No. You will need to use all purpose flour to achieve the right consistency. Self raising flour has baking powder in it and will cause the cookies to rise.

No, you can't. However, you can follow the instructions in wikiHow's article on making self rising flour if you don't have any on hand.

The difference between baking powder and baking soda is that baking powder is a mixture of baking soda and cream of tartar. If you don’t have self-rising flour, you can find instructions for making it here .

Yes, you can. You may want to alter the thickness of the dough depending on the shape of the cookies though.

Yes, as self-raising flour will make the cookies rise. But if you don't care much about looks, then you can use self-raising flour.

For this recipe, place the dough in the freezer. With some other cookie recipes though, you put the dough in the fridge.

Yes, if you want a bit more flavour, but not too much or you may throw off the ratios.

You can sometimes use a microwave if you have a microwave recipe. A bench-top oven will also work but you have to watch the cookies carefully and adjust the shelving to avoid burning. It may also be possible to use a halogen oven but you'd need to read the manual accompanying it.

Yes, chill it, this will help the cookies to retain their shape. It can be a little annoying but it is worth it.

Yes, it is important. It will help your cookies shape evenly and not come out as greasy lumps.

A lot of people will tell you that unsalted butter is the only butter for baking and you have to use it. It's true that the amount of salt in salted butter can vary and could affect your recipe, but unless you're making cookies for the King of England, a little more or less salt doesn't matter. Just reduce the salt in the recipe a little and you'll be fine.