Butter Cookies

Butter Cookies are a timeless classic—crisp, buttery, and melt-in-my-mouth delicious. Whether I’m baking them for the holidays, gifting them in a tin, or just craving something sweet with my coffee, these cookies are always the perfect choice. Simple ingredients come together to create a treat that’s both elegant and comforting.

Why You’ll Love This Recipe

I love how these butter cookies have that signature rich, buttery flavor and a delicate crispness that makes them irresistible. They’re easy to shape, fun to decorate, and store beautifully. Whether I pipe them into pretty swirls, cut them into shapes, or just scoop and bake, they always look and taste like something special. Plus, they pair perfectly with tea, coffee, or a glass of milk.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Granulated sugar

• Egg yolk

• Vanilla extract

• All-purpose flour

• Salt

• Optional: almond extract, lemon zest, or chocolate for dipping

Directions

1. I start by creaming the softened butter and sugar together until light and fluffy.

2. I mix in the egg yolk and vanilla extract until smooth. Sometimes I add a splash of almond extract for extra flavor.

3. I gradually add the flour and salt, mixing just until a soft dough forms.

4. If piping the cookies, I transfer the dough to a piping bag fitted with a star tip and pipe onto a lined baking sheet. If rolling or cutting, I chill the dough slightly, then roll and shape as desired.

5. I preheat the oven to 350°F (175°C) and bake the cookies for 10–12 minutes, or until the edges are just lightly golden.

6. I let them cool completely on a wire rack before serving—or dipping in chocolate if I’m feeling fancy.

Servings and timing

This recipe makes about 24 cookies, depending on size and shape.
Prep time: 15 minutes
Chill time (optional): 15–30 minutes
Bake time: 10–12 minutes
Total time: Around 30–45 minutes

Variations

When I want a twist, I add lemon or orange zest to the dough for a citrusy touch. I sometimes dip half of each cookie in melted dark or white chocolate and add a sprinkle of sea salt, crushed nuts, or festive sprinkles. During the holidays, I flavor them with cinnamon or cardamom and cut them into seasonal shapes.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They also freeze well—both the dough and the baked cookies. To freeze the dough, I shape it into a log and wrap it tightly. Then I slice and bake whenever I need fresh cookies.

FAQs

Can I use salted butter instead?

Yes, I’ve made them with salted butter—just reduce or skip the added salt in the recipe. The flavor is still rich and delicious.

Why are my cookies spreading too much?

If the dough is too soft or warm, the cookies might spread too much during baking. I chill the dough for 15–30 minutes if needed to help them hold their shape.

Can I make these cookies ahead of time?

Definitely. I often make the dough a day or two ahead and keep it in the fridge. I also freeze shaped cookies and bake them straight from frozen—just add an extra minute or two to the bake time.

What’s the best way to pipe butter cookies?

I use a sturdy piping bag and a large star tip. Since the dough is a bit thick, I make sure it’s not too cold or dry, so it’s easier to pipe clean swirls or rosettes.

Are butter cookies the same as shortbread?

Not exactly. Butter cookies are slightly sweeter and have a softer, more tender texture than traditional shortbread, which tends to be a bit crumblier and less sweet.

Conclusion

Butter Cookies are one of my favorite go-to recipes for any occasion. They’re simple, elegant, and endlessly adaptable. Whether I keep them plain or dress them up with chocolate and spices, they never fail to impress. With their delicate crunch and rich flavor, these cookies are a delicious reminder that sometimes, the simplest things are the best.