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Butter Cookies Recipe
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Butter Cookies

Butter Cookies are a timeless classic—simple yet so satisfying, with a tender crumb and rich, buttery flavor that practically melts in your mouth. These cookies are perfect for holiday cookie trays, afternoon tea, or anytime you want a delicate, elegant treat. Made with just a few staple ingredients, they’re easy to whip up and can be piped into beautiful shapes or pressed into rounds for a more rustic charm. Whether you dip them in chocolate, dust them with powdered sugar, or leave them plain, butter cookies offer that golden, crisp edge and soft, buttery center that never goes out of style.
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Prep Time 15 minutes
Cook Time 10 minutes
30 minutes
Total Time 55 minutes
Servings: 24
Course: Dessert
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ tsp salt
  • Optional for Decorating:
  • Chocolate for dipping
  • Sprinkles or sanding sugar
  • Powdered sugar for dusting

Method
 

  1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
  2. Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
  3. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture and beat until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes if you want sharper cookie shapes. This step is especially helpful for piped cookies.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Either roll the dough into small balls and flatten gently, or use a piping bag with a star tip to pipe rosettes or lines onto the sheet.
  6. Bake for 10–12 minutes, or until the edges just start to turn golden. Do not overbake. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Once cooled, dip the ends in melted chocolate and add sprinkles, or dust with powdered sugar for a classic look.

Notes

  • Room Temperature: Store in an airtight container for up to 1 week.
  • Freezer (Baked): Freeze cooled cookies in a sealed bag for up to 2 months.
  • Freezer (Unbaked Dough): Roll into a log, wrap tightly, and freeze for slice-and-bake cookies later.