Steps

1. Place 70g of butter in a bowl. (Key Tip!) Soften at room temperature for easier mashing.
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2. Mash the butter with a rubber spatula or similar tool.
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3. Add 30g of granulated sugar to the lightly mashed butter and mix roughly. (Key Tip!) Sugar creates a fragrant browned color and a crispy texture. Mix until the grainy texture disappears.
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4. Once the butter and sugar are combined, add 100g of cake flour without sifting and mix well. (Key Tip!) Mix from a crumbly state until it forms a cohesive dough.
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5. Once the dough comes together, place it on plastic wrap and roughly shape it into a square.
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6. Lightly flatten the dough from the top of the plastic wrap using a rolling pin or your hands. (Key Tip!) If you don't have a rolling pin, you can shape and flatten it into a square within the plastic wrap using your hands.
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7. Shape and flatten the dough neatly, then chill it in the refrigerator.
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8. Remove the dough from the refrigerator and cut it into bite-sized pieces.
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9. Prick the cut dough pieces with a fork. (Key Tip!) Pricking with a fork will result in a crispier texture.
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10. Sprinkle coarse sugar on top of the cookie dough. You can also sprinkle it on only half to compare flavors. (Key Tip!) The coarse sugar adds a crunchy textural accent.
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11. Arrange the cookie dough pieces on a baking sheet, leaving some space between them.
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12. Place the baking sheet in a toaster and bake at approximately 170°C (338°F) for 15 minutes. (Key Tip!) If your toaster doesn't have a temperature setting and the cookies are browning too quickly, cover them with aluminum foil to prevent burning and bake for about 15 minutes.
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13. Once baked, transfer to a wire rack or cake cooler to cool down. (Key Tip!) Cooling allows the cookies to achieve their crispy texture.
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14. Crispy Butter Cookies are ready!
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