Here’s a classic, buttery, melt-in-your-mouth Butter Cookies recipe — perfect for holidays, gifting, or just with a cup of tea. These are rich, crisp on the edges, and tender inside.
Classic Butter Cookies
Ingredients:
-
1 cup (226 g) unsalted butter, softened
-
2/3 cup (85 g) powdered sugar
-
1 teaspoon vanilla extract (or almond extract for variation)
-
1/4 teaspoon salt
-
2 cups (250 g) all-purpose flour
Optional for Decoration:
-
Coarse sugar, sprinkles, or chocolate for dipping
Instructions:
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Cream butter and sugar:
-
In a large bowl, beat softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
-
-
Add flavoring and dry ingredients:
-
Mix in vanilla extract and salt.
-
Gradually mix in flour until a smooth dough forms. If dough is too soft to handle, chill for 15–20 minutes.
-
-
Shape the cookies:
-
For piped cookies: Transfer dough to a piping bag fitted with a large star tip and pipe onto the sheet in swirls or rings.
-
For rolled cookies: Roll dough to 1/4″ thick, cut with cookie cutters.
-
For drop cookies: Scoop 1-tbsp balls and flatten slightly with a fork.
-
-
Bake:
-
Bake 10–12 minutes or until edges are just golden. Do not overbake.
-
-
Cool and decorate:
-
Cool on a rack. Dip in chocolate, dust with powdered sugar, or enjoy plain.
-
🍪 Tips:
-
For Danish-style butter cookies, use a piping bag and chill piped shapes before baking.
-
Store in an airtight container for up to 1 week — or freeze for longer!
Would you like a version with cornstarch for extra tenderness or a gluten-free option?