Butter Cookies
I grew up with a tin of butter cookies on every holiday table, and making them at home turned that memory into something even better: warm, buttery rounds that melt at the edges and smell like pure comfort. This is a straightforward, small-batch butter cookie recipe you can pull together in an afternoon — no fancy equipment, just room-temperature butter, a few pantry staples, and a piping bag or fork if you want classic ridges. If you’ve tried richer cookies like chocolate chip variations, you’ll find these are a lovely, elegant counterpoint (they’re simpler than a loaded cookie like this butterscotch chocolate chip cookie).
Why you’ll love this dish
Butter cookies are the quiet stars of cookie trays: crisp on the outside, tender inside, and intensely buttery without being cloying. They’re perfect for:
- Holiday tins and cookie swaps (they ship well).
- Afternoon tea or coffee because they aren’t overly sweet.
- Decorating or dipping — they’re a blank canvas for chocolate, sprinkles, or citrus glaze.
“A simple recipe that tastes like a bakery — buttery, light, and perfect with tea.” — a happy baker
They’re also family-friendly and forgiving for beginner bakers. Because the dough is sturdy, you can pipe, press, or roll and cut shapes. Make them when you want a classic, elegant cookie without a long ingredient list.
The cooking process explained
Before you gather ingredients: this recipe is a straightforward creaming method. In brief:
- Soften butter and cream it with sugar until light and fluffy.
- Add vanilla and egg yolk for richness.
- Fold in dry ingredients until just combined — avoid overworking the dough.
- Shape (pipe or scoop), chill briefly if the dough softens, then bake until edges are pale-golden.
- Cool on a rack and optionally decorate.
You’ll need about 20–30 minutes active time and a short chill plus 10–12 minutes baking per batch. Expect about 24 small cookies.
What you’ll need
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg yolk (for tenderness and color; omit for a slightly crisper cookie)
- 1 tsp pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornstarch — for tender, melt-in-your-mouth texture (optional but recommended)
- 1/4 tsp fine salt
Notes and substitutions:
- For a nuttier flavor, swap 1/3 cup of the flour for finely ground almonds.
- For a tender, shortbread-like crumb, use superfine sugar or pulse granulated sugar in a food processor briefly.
- For a dairy-free version, use a high-quality vegan butter and omit the yolk or replace it with 1 tbsp aquafaba.
Directions to follow
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar with a hand mixer (or stand mixer) on medium speed until pale and fluffy, 2–3 minutes. Scrape down the sides.
- Beat in the egg yolk and vanilla until combined.
- Whisk together the flour, cornstarch, and salt. Add to the butter mixture in two additions, mixing on low speed until just combined. Don’t overmix.
- Transfer dough to a piping bag fitted with a large star tip, or scoop 1-tablespoon portions and roll into balls. If piping, pipe 1½–2-inch rounds onto the prepared sheets. If using a fork, press each ball gently to flatten with tines for a traditional look.
- If the dough feels too soft, chill the shaped cookies for 15 minutes. This prevents spreading and preserves details.
- Bake 10–12 minutes until edges are lightly golden. Rotate pans halfway for even color. Keep an eye in the last 2 minutes — you want pale gold, not dark.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling. Decorate or dip once fully cool.
Best ways to enjoy it
These cookies pair beautifully with:
- Hot tea or espresso — the butteriness complements tannins.
- A scoop of vanilla ice cream for a quick dessert sandwich.
- Melted dark chocolate for dipping the bottoms, then sprinkle with flaky salt.
- Thin lemon glaze (powdered sugar + lemon juice) and candied peel for a bright twist.
If you’re hosting, arrange them on a tiered platter with fresh berries or alongside shortbread and spiced cookies for contrast. For inspiration on nut-forward cookies that play well on a holiday tray, check this buttery pecan variation: butter pecan cookies.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to help retain softness if desired.
- Refrigerator: Not necessary; chilling can dry them out. Only refrigerate if you’ve used a perishable filling.
- Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Unbaked dough: Shape and freeze on a tray, then transfer to a bag. Bake from frozen adding 1–2 minutes to the baking time. This works great for ready-to-bake tins.
For safety: always cool cookies completely before sealing to avoid condensation and mold growth.
Pro chef tips
- Measure flour by weight (2 cups = 250 g) or spoon and level the cup to avoid dry, dense cookies.
- Use real butter for the best flavor — the aroma is a major part of what makes these cookies special.
- Room-temperature butter creams better; it should yield when pressed but not be greasy.
- Don’t overmix after adding flour. Overworking develops gluten and toughens cookies.
- If you want crisp edges and a tender center, remove cookies when the centers still look slightly underbaked — they’ll firm up as they cool.
- For decorative piping, chill the dough briefly after piping to keep the ridges sharp during baking.
Creative twists
- Chocolate-dipped: Dip half in tempered dark chocolate and sprinkle with sea salt.
- Citrus sugar: Add 1 tsp lemon zest to the dough and roll edges in granulated sugar before baking.
- Almond butter cookies: Replace 1/3 cup flour with finely ground almonds and add 1/2 tsp almond extract.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1–2 tsp extra cornstarch for structure.
- Vegan: Use a firm plant butter and 1 tbsp ground flaxseed + 3 tbsp water (let sit) in place of the yolk.
For more nut-forward ideas and show-stopper variations, see this alternate pecan recipe: butter pecan cookies.
Helpful answers
Q: How long does the dough need to chill?
A: A short 15–30 minute chill is usually enough to firm piped shapes. If you plan to roll and cut shapes, chill for 30–60 minutes.
Q: Can I use powdered sugar instead of granulated?
A: Yes — powdered sugar yields a more tender, melt-in-mouth texture (closer to shortbread). Reduce cornstarch slightly if you do.
Q: Why are my cookies spreading too much?
A: Likely reasons: butter too soft or warm, dough not chilled, oven temperature too low, or too much sugar. Chill the dough and confirm oven temp with a thermometer.
Q: Can I freeze the shaped dough?
A: Yes — freeze on a tray until firm, then store in airtight bags. Bake from frozen, adding a couple of minutes to the baking time.
Q: How do I get crisper cookies?
A: Bake a minute or two longer until edges are deeper golden, and skip the egg yolk for a crisper bite.
Conclusion
If you want a reliable, buttery cookie that’s easy to scale and decorate, this butter cookie recipe is a solid go-to — perfect for gifts, gatherings, or an everyday treat. For a video walkthrough and a slightly different technique, check out this detailed guide: Homemade Butter Cookies (Recipe + Video) – Sally’s Baking. For more classic takes and reader-tested variations, compare with this well-known version: Butter Cookies Recipe.
Enjoy the simple pleasure of buttery, crisp-edged cookies — and don’t forget to save a few for yourself.
Butter Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for best results.
- 3/4 cup granulated sugar Superfine sugar can be used for a melt-in-mouth effect.
- 1 large egg yolk For tenderness and color; omit for a crisper cookie.
- 1 tsp pure vanilla extract For added flavor.
- 2 cups all-purpose flour Approx. 250 g.
- 1/4 cup cornstarch Optional but recommended for tenderness.
- 1/4 tsp fine salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar with a mixer on medium speed until pale and fluffy, about 2–3 minutes.
- Beat in the egg yolk and vanilla until well combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add this to the butter mixture in two additions, mixing on low speed until just combined. Avoid overmixing.
- Transfer the dough to a piping bag fitted with a large star tip, or scoop 1-tablespoon portions and roll into balls.
- If piping, pipe 1½–2-inch rounds onto the prepared sheets. If using a fork, gently flatten each ball with tines.
- If the dough feels too soft, chill the shaped cookies for 15 minutes.
Baking
- Bake for 10–12 minutes until the edges are lightly golden. Rotate pans halfway for even baking.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Once cooled, feel free to decorate or dip the cookies as desired.
