Sweet Butter Dough with Ground Coriander

Introduction

With 2 sticks of melted butter, 1 cup of sugar, and a pinch of ground coriander, this dough bakes into a rich, firm cookie with a mild warm spice note. You mix everything in one bowl, shape small balls, and bake at 320°F for 1 hour, which makes it practical for a simple pantry bake.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 24 cookies

Ingredients

• 1 egg
• 2 sticks butter, melted
• 1 cup granulated sugar
• 1 pinch ground coriander
• 1 cup flour

Instructions

1. Preheat oven to 320°F.
2. In a bowl, gently crack egg.
3. Mix in sugar, then butter, flour, and coriander to make a dough.
4. Shape dough into small balls.
5. Place dough balls on a cookie sheet.
6. Bake for 1 hour.

Variations

• Increase the ground coriander from a pinch to 1/4 teaspoon if you want the spice to read more clearly; the cookies will taste more floral and warm.
• Replace 1/4 cup of the granulated sugar with light brown sugar for a deeper flavor and a slightly softer texture.
• Use half whole wheat flour in place of part of the flour to add a nuttier flavor; the dough will be a little denser and less delicate.
• Shape slightly larger dough balls and flatten them a bit before baking if you want wider cookies with more edge area and a crisper finish.

Tips for Success

• Let the melted butter cool slightly before mixing so it does not warm the egg too quickly.
• Mix the egg and sugar thoroughly before adding the butter and flour so the dough comes together evenly.
• Keep the dough balls close to the same size so the full 1-hour bake gives you an even texture across the tray.
• Look for cookies that feel set and lightly colored on the bottom; with this much butter, they can stay pale on top even when done.

Storage and Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them in a sealed container for up to 1 week or freeze them in a freezer-safe container for up to 2 months.

To reheat, warm them in a 300°F oven for 5 minutes to bring back a firmer texture. A microwave works for 5 to 10 seconds, but it softens them more than the oven.

FAQ

Can you chill the dough before shaping?

Yes. If the melted butter makes the dough too soft to handle, chill it for 20 to 30 minutes until it firms up.

Why does this bake for a full hour at 320°F?

The lower temperature gives the rich butter dough time to cook through and dry out gradually. That helps the cookies set without browning too fast.

Can you use more ground coriander?

Yes. Up to 1/4 teaspoon still keeps the spice in balance, but anything beyond that will start to dominate the butter flavor.

Can you make this with gluten-free flour?

You can use a 1:1 gluten-free flour blend in place of the flour. The cookies will be a bit more fragile and slightly sandier in texture.