Bordeaux Cookies Recipe
Make a classic Bordeaux Cookies Recipe using butter, sugar, and vanilla for thin, crisp cookies with the perfect light sweetness.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatula
- Whisk
- Measuring cups and spoons.
- Baking sheets
- Silicone baking mats or parchment paper
- Cooling rack
- A small saucepan (for melting butter or lightly browning it, if you want extra flavor)
Ingredients
- 1 cup unsalted butter softened; browning is optional but amazing
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch for tenderness
- Optional: pinch of cinnamon for warmth
- Optional: a splash of almond extract for a deeper aroma
Instructions
Cream the Butter and Sugars
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- This step is crucial—it builds air into the dough, helping the cookies become crisp but not hard.
Add the Egg, Yolk, and Extracts
- Mix in the egg and extra yolk until well combined.
- Add vanilla (and almond extract if using).
- The aroma at this stage? Heavenly.
Whisk the Dry Ingredients
- In another bowl, whisk the flour, baking soda, salt, and cornstarch.
Combine Everything
- Gradually add the dry mixture to the wet mixture.
- Mix just until the dough comes together.
- Don’t overmix—this keeps the cookies thin and delicate.
Chill the Dough
- Chill for at least 1 hour.
- This helps prevent spreading and deepens the flavor.
Shape the Cookies
- Scoop small teaspoons of dough and roll them into tiny balls.
- Press gently to flatten them—they should look like thin discs.
Bake
- Bake at 350°F (175°C) for 8–10 minutes, until the edges turn golden brown.
- They will look slightly soft in the center—that’s perfect.
Cool Them
- Let them cool on the baking sheet for a few minutes, then move to a rack.
- They crisp up beautifully as they cool.
Enjoy the Magic
- Pour yourself coffee or tea… and try not to finish the whole batch in one sitting.