Butter Cookies Recipe
If you’re searching for the *ultimate* buttery, melt-in-your-mouth treat, you’ve got to try this Butter Cookies Recipe. Honestly, these cookies have become my go-to comfort bake — crisp edges, soft centers, with that rich buttery flavor that just can’t be beat. I’m excited to walk you through how I make them, share some insider tips, and show you exactly how to get that perfect batch every time. Stick around, because this recipe is fan-freaking-tastic and will soon be your new favorite cookie too!
Why This Recipe Works
- Simple Ingredients: Easy-to-find pantry staples come together beautifully without fuss.
- Perfect Texture: The recipe balances crisp edges with tender, buttery centers flawlessly.
- Flexible Technique: Piping the dough keeps the shape uniform and elegant every time.
- Chilling Step: Taking time to chill the dough tangibly prevents spreading and locks in that perfect shape.
Ingredients & Why They Work
Every ingredient in this Butter Cookies Recipe plays a starring role in making these cookies irresistible. Using top-quality butter really shines through, and the sugar-to-flour ratio delivers just the right sweetness and structure. Let’s walk through the key players.
- Unsalted Butter: Using softened, high-quality butter like Kerrygold or Tillamook makes a huge difference—its natural creaminess gives these cookies richness and flavor without overwhelming saltiness.
- Granulated Sugar: Sweetens without fuss and helps create that lovely slight crunch on the cookie surface.
- Large Egg: Binds the dough, adds moisture, and helps the cookies hold their shape.
- Vanilla Extract: A splash of vanilla brightens the flavor, giving those warm, inviting notes we all love in a buttery cookie.
- All-Purpose Flour: Provides structure. Sometimes you might need a tiny bit more if your cookies spread too much—more on that later!
- Salt: Just a pinch balances the sweetness and enhances the buttery taste.
- Milk: Added sparingly to help the dough reach that perfect piping consistency without thinning it out too much.
Tweak to Your Taste
I love how versatile this Butter Cookies Recipe is. I often personalize it by adding my favorite flavor twists or toppings. Don’t hesitate to make it your own—after all, the best cookies reflect your unique taste!
- Adding Citrus Zest: A little lemon or orange zest stirred into the dough adds a fresh zing that brightens the classic buttery flavor—I’ve done this often when serving cookies at spring brunches.
- Nutty Twist: Folding in finely chopped toasted almonds gives a delightful crunch and nutty aroma that pairs wonderfully with the buttery base.
- Sprinkles or Dipped Ends: For celebrations, I pipe the cookies and sprinkle colored sugar on top, or dip half in melted chocolate for a festive flair.
- Gluten-Free Swap: I once experimented replacing all-purpose flour with a 1:1 gluten-free flour blend—just make sure to chill the dough longer to keep the shape crisp!
Step-by-Step: How I Make Butter Cookies Recipe
Step 1: Cream Butter and Sugar until Fluffy
Start by softening your butter to room temperature—that little bit of patience here makes creaming much easier. Using a stand mixer or hand mixer on medium-low, beat the butter and sugar until light and fluffy; it usually takes about 3-5 minutes. This step introduces air, giving the cookies their tender texture. Don’t rush it!
Step 2: Add Egg and Vanilla
Next, add in the egg and vanilla extract and continue mixing until the mixture is smooth and homogenous. This is when the dough starts coming together, so keep the speed moderate to avoid overworking.
Step 3: Incorporate Flour and Salt
Slowly sprinkle in your flour and salt, stirring just until combined. Overmixing here is the enemy—it develops gluten and will yield tough cookies. Stop mixing as soon as you don’t see dry flour.
Step 4: Adjust Dough with Milk and Prepare to Pipe
Add milk one tablespoon at a time, just enough to make the dough soft enough to pipe but firm enough to hold its shape. You’ll want it to resemble thick frosting. Transfer your dough into a piping bag fitted with a round or star tip depending on your preferred cookie design.
Step 5: Pipe and Chill
Pipe small circles onto a parchment-lined baking sheet, space them about 2 inches apart. If you want to get festive, add sprinkles or a pinch of sugar on top before chilling. Refrigerate the baking sheets for 20-30 minutes—this step is key to preventing the cookies from spreading too much while baking.
Step 6: Bake and Cool
Bake in a 350°F preheated oven for about 10 minutes, or until the edges just start to turn a lovely golden brown. Be careful not to overbake—the cookies should look set but tender inside. Once out of the oven, let them cool completely on the baking sheet to firm up their shape.
Pro Tips for Making Butter Cookies Recipe
- Choose Your Butter Wisely: I found that name-brand butters like Challenge or Kerrygold have the perfect fat content and less water, which means less spreading—a common baking hurdle.
- Don’t Skip the Chilling: Chilling your dough after piping tightens the fat and helps the cookies hold their shape without running all over the pan.
- Piping Bag Consistency: If your dough feels too stiff to pipe, add a splash more milk; too soft and the cookies will flatten—aim for thick, pipe-able dough.
- Watch Baking Time Closely: Cookies can go from perfect to overdone in a minute—check them at 9 minutes to catch that ideal golden edge.
How to Serve Butter Cookies Recipe
Garnishes
I often keep it classic—nothing beats a simple sprinkle of sanding sugar or a dusting of powdered sugar post-bake. For special occasions, dipping half the cookies in dark or white chocolate adds a fun, fancy touch that always impresses guests without complicating the flavors.
Side Dishes
These butter cookies pair perfectly with your favorite warm beverages—coffee, chai tea, or a glass of cold milk. For gatherings, I like to serve them alongside fresh fruit or a light lemon sorbet to cut through the richness.
Creative Ways to Present
I once arranged these cookies in a beautiful tiered cookie stand during a holiday party, layering with sprigs of fresh rosemary and edible flowers for an elegant, rustic feel. You can also package them in decorative tins or cellophane bags tied with ribbon as thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these cookies in an airtight container at room temperature; they stay fresh and flavorful for up to a week. Layering them between sheets of parchment prevents sticking and helps maintain their crisp edges.
Freezing
I’ve had great success freezing the baked cookies in a sealed bag or container. When I want a fresh batch, I just thaw them at room temperature—no need to reheat unless you want them warm!
Reheating
If I’m craving warm cookies, I pop a few on a baking sheet and heat them at 300°F for 5 minutes. It revives the crisp edges and soft center beautifully—just don’t leave them too long or they’ll dry out.
FAQs
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Can I use salted butter in this Butter Cookies Recipe?
You can, but keep in mind salted butter adds extra saltiness, so reduce or skip the added salt in the dough. I prefer unsalted butter because it gives you better control over the flavor balance.
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Why are my butter cookies spreading too much?
Spreading usually happens when the dough is too warm, the butter has a higher moisture content, or the flour quantity is low. Make sure to chill your dough after piping, and try adding a tablespoon or two more flour if needed. Using a high-quality butter with consistent fat content helps too.
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Can I make this dough ahead of time?
Absolutely! You can prepare the dough, pipe it onto baking sheets, then cover and refrigerate for up to 24 hours before chilling again and baking. This actually enhances the flavor and texture.
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Can I freeze the uncooked dough?
Yes! Pipe the dough onto parchment-lined trays, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, just add a couple of extra minutes to the baking time.
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What can I use to pipe the dough if I don’t have a piping bag?
If you don’t have a piping bag, a sturdy plastic sandwich bag with a small corner snipped off works just fine. Just make sure the hole is small enough so you can control the size of each cookie.
Final Thoughts
This Butter Cookies Recipe is truly a trusty classic that I come back to again and again, whether for lazy Sunday afternoons or special celebrations. Its simple ingredients and straightforward steps produce a cookie that’s irresistibly rich, crisp, and tender—a real showstopper every single time. I can’t wait for you to try it out and hear how your batch turns out. Trust me, once you taste these cookies fresh out of the oven, you’ll be making them over and over too!
Print
Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic buttery and tender cookies made with simple ingredients, perfect for any occasion. These butter cookies have a delicate texture and can be piped into beautiful shapes with ease, ideal for holiday baking or everyday treats.
Ingredients
Cookie Dough
- 1 cup Unsalted butter softened (use high-quality, name brand butter)
- 1 cup Granulated sugar
- 1 Large egg
- 2 teaspoons vanilla extract
- 2 cups All purpose flour
- ½ teaspoon Salt
- 1-2 tablespoons Milk or more if needed; any kind
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Set aside.
- Cream butter and sugar: In a large bowl or stand mixer, mix the softened butter and granulated sugar on medium low speed until the mixture is light and fluffy.
- Add egg and vanilla: Beat in the large egg and vanilla extract on medium low speed until the mixture is smooth and fully combined.
- Incorporate dry ingredients: Slowly add the all-purpose flour and salt, mixing just until fully incorporated. Take care not to overmix the dough.
- Add milk for consistency: Add milk one tablespoon at a time, using the minimum amount needed to achieve a consistency suitable for piping.
- Pipe the dough: Transfer the cookie dough into a piping bag and pipe small circles onto the prepared baking sheet. Optionally, add sprinkles on top of the cookies.
- Chill the dough: Chill the piped dough on the baking sheets in the refrigerator for at least 30 minutes to prevent spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 minutes or until the edges start to turn golden brown.
- Cool completely: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving.
Notes
- Store the cookies at room temperature for 5-7 days or freeze for up to 6-8 months to maintain freshness.
- Chilling the dough after piping and before baking is crucial to prevent spreading and maintain shape.
- If cookies spread during baking, try adding a few more tablespoons of flour to the dough for better structure.
- Use high-quality, brand-name butter (such as Challenge, Kerrygold, or Tillamook) as moisture content in butter can affect cookie texture.
- Adjust flour based on weather conditions and altitude to achieve optimal dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
