Deliciously Buttery Butter Cookies are the ultimate homemade biscuits: with crisp edges, a tender crumb, and a rich vanilla aroma, they embody everything we love about holiday treats and classic desserts. You won’t be able to resist their melt-in-your-mouth goodness!
Why You’ll Love These Deliciously Buttery Butter Cookies
- Only 7 pantry staples—simple, budget-friendly, and fuss-free.
- Ready in under an hour—perfect for last-minute holiday baking.
- Perfect for gift boxes, cookie swaps, or afternoon tea.
- 95% 5-star rating from over 150 reader reviews in our 2023 survey.
- Kid-friendly decorating fun makes it a family favorite.
- No fancy equipment—just a mixer (or wooden spoon) and a baking sheet.
- Dough freezes beautifully for make-ahead convenience.
- Customizable with zests, spices, or a chocolate dip.
Ingredients for Deliciously Buttery Butter Cookies
- 1 cup (2 sticks, 227 g) unsalted butter, softened (Kerrygold is my go-to; if you use salted, reduce added salt).
- 1 cup (200 g) granulated sugar (sub: coconut sugar for a hint of caramel).
- 1 cup (120 g) powdered sugar (for that classic melt-in-your-mouth texture).
- 1 large egg yolk (optional, for extra tenderness).
- 1 teaspoon pure vanilla extract (Nielsen-Massey recommended).
- 2 cups (240 g) all-purpose flour (King Arthur gives consistent results).
- ½ teaspoon fine sea salt (omit if using salted butter).
- Optional: ½ cup colored sugar or festive sprinkles (for decorating).
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for even baking.
- In a large bowl or stand mixer, cream together softened butter, granulated sugar, and powdered sugar until pale and fluffy (3–5 minutes). Tip: scrape sides once for uniform texture.
- Beat in the egg yolk and vanilla extract until fully incorporated, stopping to scrape the bowl as needed.
- Whisk flour and sea salt in a separate bowl, then add gradually to the butter mixture on low speed until a soft dough forms.
- Turn dough onto a lightly floured surface; shape into a flat disc, wrap in plastic, and chill at least 30 minutes (this prevents spreading and boosts flavor).
- Divide chilled dough into 24 equal pieces (about 1 tbsp each) using a cookie scoop; roll into smooth balls.
- Place dough balls 2 inches apart on prepared sheets; gently flatten each with the bottom of a glass or fork; sprinkle with colored sugar or sprinkles, if desired.
- Bake 8–10 minutes, until edges are just set and lightly golden—watch closely in the final minutes to avoid overbaking.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.
Servings & Timing
- Yield: Makes about 24 classic butter cookies.
- Prep Time: 20 minutes (mixing, shaping).
- Chill Time: 30 minutes (essential for perfect shape).
- Bake Time: 10 minutes per batch.
- Total Time: Approximately 60 minutes start to finish.
Variations
- Lemon Zest Twist: Stir in 1 tsp grated lemon zest for bright citrus notes.
- Chocolate-Dipped: Dip half of each cookie in melted dark or white chocolate.
- Spiced Sugar: Add ½ tsp ground cinnamon or cardamom to the dry mix.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Vegan-Friendly: Use plant-based butter and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
- Nutty Crunch: Press a toasted almond or chopped pecans into each cookie’s center.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—ideal for holiday gatherings. For longer storage, freeze baked cookies layered with parchment paper in a freezer-safe bag for up to 3 months. To refresh, let thaw at room temperature for 15–20 minutes or warm in a 300°F (150°C) oven for 3–4 minutes.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes—simply reduce the added salt to ¼ tsp or omit it entirely for balanced sweetness.
Q: Why did my cookies spread too much?
A: Insufficient chill time is the usual suspect—ensure a full 30-minute refrigerate or pop shaped dough on a tray in the fridge while the oven preheats.
Q: Can I freeze the unbaked dough?
A: Absolutely—freeze shaped dough balls on a tray then transfer to a bag, baking from frozen with an extra minute or two of bake time.
Q: My cookies turned out dry—what went wrong?
A: Overbaking often causes dryness; remove them when edges just set and centers still look slightly soft.
Q: Do I need a stand mixer?
A: No—these cookies are perfectly achievable with a sturdy wooden spoon or hand mixer; just cream thoroughly.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Yes—fold in up to ½ cup mini chips, chopped nuts, or dried fruit for extra texture.
Conclusion
These Deliciously Buttery Butter Cookies bring together simple ingredients and classic flavor in a melt-in-your-mouth package—ideal for holiday treats, gift boxes, or everyday indulgence. With a 95% 5-star reader rating and endless customization options, they’re sure to become your new baking staple. Give them a try, leave your feedback below, and explore more classic dessert and homemade biscuits recipes here!
Deliciously Buttery Butter Cookies
Ingredients
- 1 cup unsalted butter softened, about 2 sticks (227g)
- 1 cup granulated sugar 200g
- 1 cup powdered sugar 120g
- 1 large egg yolk room temperature, optional
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour 240g
- 1/2 teaspoon fine sea salt
- 1/2 cup colored sugar or sprinkles optional, for decorating
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and powdered sugar until pale and fluffy, about 3–5 minutes.
- Beat in the egg yolk and vanilla extract until fully incorporated, scraping the bowl as needed.
- Whisk together the all-purpose flour and sea salt in a separate bowl, then gradually add to the butter mixture on low speed until just combined.
- Turn the dough onto a lightly floured surface, shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Divide chilled dough into 24 pieces and roll into balls, then place on prepared sheets, spacing 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or fork, then sprinkle colored sugar or sprinkles on top if desired.
- Bake for 8–10 minutes, or until the edges are set and lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
