If you crave a cookie that's crisp around the edges, soft in the center, and gloriously buttery, these are absolutely the best Butter Cookies you'll ever bake! Each golden round is rich, tender, and practically melts on your tongue, thanks to a truly decadent dose of real butter.
This recipe is a must-try for its pure simplicity and irresistible flavor. Even beginner bakers can whip up a batch in minutes, and the dough is perfect for piping into pretty shapes or classic rounds. They're lovely for holidays, gifting, or just enjoying with afternoon tea.
Butter Cookies have always been a family favorite in my home, especially around the holidays-nobody can resist their nostalgic aroma and delicate crunch. I can promise you'll find yourself reaching for a second... or third!
Why You'll Love This Recipe
- Classic buttery flavor that's rich and comforting in every bite
- Simple pantry ingredients and quick prep-perfect for last-minute treats
- Versatile dough for piping, rolling, or simple drop cookies
- Stores beautifully and makes a sweet homemade gift
Key Ingredients for Butter Cookies
See recipe card below for full list of measurements, ingredients, and instructions.Unsalted Butter
The heart and soul of these cookies! Using high-quality unsalted butter ensures the cookies have that rich, creamy flavor and delicate texture we all adore. Bring the butter to room temperature for easier creaming and maximum fluffiness. If you only have salted butter, reduce added salt accordingly, but note the cookies may taste a bit saltier.
Powdered Sugar
This gives the cookies their melt-in-your-mouth texture and subtle sweetness. Powdered sugar integrates smoothly, creating a lighter crumb than granulated sugar. If you only have granulated sugar, you can pulse it in a food processor until fine, but powdered is best for traditional results.
All-Purpose Flour
Provides structure and that signature crisp-then-tender bite of Butter Cookies. Sift the flour for maximum lightness and less risk of overmixing. If you need gluten-free cookies, a 1:1 gluten-free flour blend will work-just know the cookies may be more fragile.
Pure Vanilla Extract
Just a splash of real vanilla brings out the buttery notes and makes these cookies truly special. Try almond extract for a twist or add a bit of citrus zest for something bright and new.
Egg Yolk
Egg yolk adds richness, color, and helps bind the dough for smooth piping or shaping. If you'd like to skip eggs, a tablespoon of milk can work in a pinch, but cookies will be crumblier.
Instructions for Butter Cookies
See recipe card below for full list of measurements, ingredients, and instructions.Cream the Butter and Sugar
Using a hand mixer or stand mixer, beat the room temperature butter and powdered sugar on medium speed until light, pale, and fluffy-about 2-3 minutes. Scraping the bowl ensures even blending.
Mix in the Egg Yolk and Vanilla
Add the egg yolk and vanilla extract to the butter mixture. Beat just until smooth and combined. This step infuses every bite with flavor and helps the dough come together.
Add the Dry Ingredients
Sift in the all-purpose flour and salt. Mix on low speed or with a spatula just until a soft dough forms-don't overmix, or the cookies will be tough. The dough should be smooth, soft, and ready to pipe or roll.
Shape the Cookies
Transfer dough to a piping bag fitted with a large star tip for classic shapes, or scoop and roll into 1-inch balls. Arrange on parchment-lined baking sheets, spacing at least 2 inches apart. Press gently with a fork or leave as elegant swirls.
Bake to Perfection
Bake at 350°F (180°C) for 10-12 minutes, or until edges are lightly golden. Keep an eye on them-they go from perfect to overbaked fast! Allow cookies to cool completely on baking sheets before handling-they set as they cool.
Recipe Variations
Dip in Chocolate
After cooling, dip half of each cookie in melted dark or white chocolate and shower with sprinkles, crushed nuts, or toasted coconut for a festive twist.
Citrus Zest Upgrade
Add a teaspoon of lemon or orange zest to the dough for a zippy, refreshing flavor that's perfect for spring.
Gluten-Free Option
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The result will be just as delicious and perfect for anyone avoiding gluten-just handle with extra care as the cookies may be more delicate.
Nutty Butter Cookies
Stir in ½ cup of finely chopped roasted nuts (such as almonds or pistachios) for added crunch and flavor complexity.
Almond Extract Version
Swap out the vanilla extract for almond extract. The cookies take on a deliciously nutty aroma reminiscent of classic Danish butter cookies.
Serving Suggestions
Serve these Butter Cookies alongside a pot of freshly brewed tea or coffee for an elegant afternoon pick-me-up. For special occasions, place them on a festive platter, dust lightly with powdered sugar, or pair with fresh berries and a dollop of whipped cream for a simple but stunning dessert.
Storage and Reheating
Store cooled Butter Cookies in an airtight container at room temperature for up to 1 week-they stay crisp and flavorful! To freeze, layer cookies between sheets of parchment in a freezer-safe container for up to 2 months. Thaw at room temperature; no reheating needed, but a quick warm-up in a 300°F oven brings back their melt-in-your-mouth freshness.
Frequently Asked Questions About Butter Cookies (FAQ)
Q: Can I make Butter Cookies dough ahead of time?A: Absolutely! The dough can be made up to 3 days in advance and kept tightly wrapped in the fridge. Let it soften slightly before shaping and baking.
Q: Why did my butter cookies spread too much?A: Over-creaming the butter, adding too much sugar, or baking on a warm baking sheet can cause spreading. Chill your dough if it's very soft and always use cool pans.
Q: Can I use margarine instead of butter?A: Butter gives the richest flavor and best texture, but you can use high-quality margarine in a pinch. The cookies will be less aromatic and not as tender.
These Butter Cookies truly deliver delightful buttery flavor and crisp, melt-away texture in every bite. Whether you're sharing for the holidays or treating yourself to a homemade snack, they're bound to become your new go-to cookie recipe. Give them a try, and don't forget to leave a comment or a rating-I'd love to know how yours turn out!
Ingredients
- 1 cup (2 sticks; 226g) unsalted butter, at room temperature
- ⅔ cup (80g) powdered sugar
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
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2In a large bowl, beat softened butter and powdered sugar together until pale and fluffy, about 2-3 minutes.
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3Add egg yolk and vanilla extract to the mixture and beat until just combined.
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4Sift in the flour and salt. Mix on low or by hand until a smooth, soft dough forms.
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5Transfer dough to a piping bag with a large star tip, or roll into 1-inch balls by hand.
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6Pipe or place cookies onto prepared sheets, spacing 2 inches apart.
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7Bake for 10-12 minutes until edges just turn lightly golden. Let cool on baking sheet before transferring to a rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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