There’s something incredibly nostalgic about baking butter cookies. I still remember the first time I made them—crisp edges, melt-in-your-mouth centers, and that unmistakable rich buttery aroma that filled my kitchen. It’s one of those simple joys that never fade with time. Butter cookies have always held a special place in my baking repertoire, not just because of their taste but because of the memories they create. Whether I’m baking them for a holiday tray, wrapping them up as gifts, or simply serving them with coffee, these cookies never fail to impress.
You will absolutely love this butter cookie recipe. Why? Because it’s everything a good cookie should be: crisp yet tender, buttery yet balanced, and simple yet elegant. The dough comes together quickly, requires minimal ingredients, and results in perfect cookies every single time. You don’t need any fancy equipment or advanced techniques—just a few pantry staples, a bowl, and a bit of heart.
These cookies are also wonderfully versatile. You can pipe them into elegant swirls for a more decorative touch or shape them into classic rounds. Want to dip them in chocolate? Go ahead. Sprinkle with crushed nuts or sugar crystals? Absolutely. You can even flavor them with citrus zest, vanilla, or warm spices like cinnamon or nutmeg to match the season or your mood. They’re a beautiful blank canvas for creativity.
Another thing I love about this recipe is how affordable it is. The ingredients are simple and accessible: butter, sugar, flour, eggs, and vanilla. That’s it. No need for special trips to the store or hard-to-pronounce additions. This is a recipe that lets quality ingredients shine, especially the butter. Use the best you can find, and your cookies will thank you.
Here are the key ingredients you’ll need to make these delightful butter cookies:
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Butter: The star of the show. It gives richness, tenderness, and flavor.
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Powdered sugar: For a fine, melt-in-your-mouth texture.
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Egg yolk: Adds structure and richness.
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Vanilla extract: For warmth and depth of flavor.
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All-purpose flour: Gives the cookies their body and bite.
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Salt: Just a pinch to balance the sweetness and enhance flavor.
With these six ingredients, you’re already halfway to baking some of the most delicious cookies you’ll ever make.
How to Prepare This Recipe
Making butter cookies is a simple and rewarding process. With only a few basic ingredients and clear steps, you’ll be surprised at how quickly these cookies come together. This is a recipe that works for all skill levels—whether you’re a beginner or an experienced baker, it’s nearly foolproof.
Step-by-Step Instructions for Preparation
Step 1: Soften the butter
Begin by taking your butter out of the refrigerator ahead of time. Let it sit at room temperature until it’s soft but not melted. This step is essential because softened butter will cream properly with the sugar, creating the light texture we want.
Step 2: Cream butter and sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with the powdered sugar. Mix on medium speed for 2–3 minutes, until the mixture becomes light, fluffy, and pale in color. The creaming process introduces air, which helps create that delicate texture.
Step 3: Add the egg yolk and vanilla extract
Now add in the egg yolk and vanilla extract. Beat for another 30–60 seconds until everything is fully combined. The egg yolk enriches the dough, while the vanilla enhances the overall flavor.
Step 4: Add the dry ingredients
Sift in the all-purpose flour and a small pinch of salt. Use a spatula or wooden spoon to fold the flour gently into the butter mixture. Mix only until the dough comes together—you don’t want to overwork it, or the cookies may turn out tough.
Step 5: Shape the cookies
You have options here. For classic butter cookies, you can roll the dough into small balls and flatten them slightly with a fork or glass. For piped cookies, transfer the dough into a piping bag fitted with a large star tip and pipe swirls or shapes onto a baking tray lined with parchment paper.
Step 6: Chill the dough (if needed)
If your dough feels too soft to work with, refrigerate it for 20–30 minutes before shaping. This helps maintain the cookie shape during baking.
Step 7: Bake
Preheat your oven to 170°C (340°F). Bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Keep a close eye—these cookies bake quickly.
Step 8: Cool completely
Once baked, let the cookies sit on the tray for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.
Quick and Easy
This recipe is genuinely quick and easy. From start to finish, the whole process takes less than an hour, including baking. There’s no complicated shaping, no chilling overnight, and no need for specialty ingredients. It’s a go-to for last-minute guests, holiday baking, or whenever the craving hits.
Customizable
What makes these butter cookies stand out is how easily you can adapt them. Add a hint of lemon or orange zest for a citrusy twist. Drizzle with melted dark or white chocolate for an elegant finish. You can also sandwich them with jam or chocolate spread to create a filled version. Whether you want a rustic look or a decorative tray-ready cookie, this recipe adapts beautifully.
Popular with Many People
Butter cookies are loved by everyone—from toddlers to grandparents. Their classic flavor, pleasant crunch, and beautiful simplicity make them perfect for any occasion. I often include them in cookie boxes for holidays and celebrations, and they’re always the first to disappear. These cookies don’t just taste good—they bring people together.
PrintButter Cookies
These butter cookies are delicate, crisp, and full of rich buttery flavor. Made with simple pantry ingredients, they’re perfect for holiday trays, teatime, or everyday snacking. The dough is easy to work with and can be piped, shaped, or rolled to suit your style. Their simplicity and versatility make them a timeless favorite.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 30 1x
Ingredients
- 200 g unsalted butter, softened
- 100 g powdered sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 pinch of salt
Instructions
- Prepare the butter: Remove the butter from the fridge and allow it to soften at room temperature.
- Cream the butter and sugar: In a large bowl, beat the softened butter with the powdered sugar using a hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy.
- Incorporate egg yolk and vanilla: Add the egg yolk and vanilla extract. Beat until smooth and well combined.
- Add dry ingredients: Sift in the flour and add a pinch of salt. Mix with a spatula or wooden spoon until the dough just comes together. Avoid overmixing.
- Shape the cookies:
– For piped cookies: Transfer the dough into a piping bag with a large star tip. Pipe swirls or shapes onto a baking tray lined with parchment paper.
– For shaped cookies: Roll small balls of dough, flatten slightly with a fork or glass. - Chill the dough (optional): If the dough is too soft, refrigerate it for 20–30 minutes before shaping.
- Bake: Preheat the oven to 170°C (340°F). Bake for 10–12 minutes or until the edges are lightly golden.
- Cool: Let the cookies cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Do not overbake. The cookies should be pale with lightly golden edges.
You can add lemon zest, orange zest, or almond extract for variation.
Dip in melted chocolate or dust with powdered sugar for an elegant finish.
FAQs
Can I use margarine instead of butter?
While margarine can technically be used, it won’t produce the same rich flavor or texture. Butter is essential to achieving that classic melt-in-the-mouth quality. For best results, always use real, high-quality butter.
Why did my butter cookies spread too much?
Cookies can spread if the butter is too soft or if the dough wasn’t chilled before baking. To fix this, refrigerate the shaped dough for 15–20 minutes before baking. Also, be sure to measure your flour accurately—too little flour can cause spreading.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to bake, let it soften slightly at room temperature before shaping and baking.
Can these cookies be frozen?
Absolutely. You can freeze both the dough and the baked cookies. To freeze the dough, shape it first, then freeze on a tray until solid. Transfer to a sealed container and bake straight from frozen, adding 1–2 minutes to the baking time. Baked cookies can be frozen in an airtight container for up to 2 months.
How do I store butter cookies?
Once cooled, store your butter cookies in an airtight container at room temperature. They will stay fresh and crisp for about a week. To maintain their delicate texture, avoid storing them with soft cookies or moist baked goods.
Can I use this recipe for cookie cutters?
This dough is not ideal for cookie cutters, as it’s more delicate and buttery. For sharp, clean shapes, use a sugar cookie dough instead. However, you can roll and press this dough for simple round or fork-patterned cookies.