Sink your teeth into these melt-in-your-mouth Homemade Butter Cookies—a simple, buttery dessert that’s perfect for gift-giving, afternoon tea, or sweetening up any day.
Why You’ll Love This Homemade Butter Cookies Recipe
- Ultra-buttery flavor that practically melts on your tongue
- Only 6 basic ingredients—no pantry scavenging required
- Easy mixing, rolling, and baking—perfect for bakers of all levels
- Ready in under 30 minutes (plus a quick chill)
- Ideal for holiday cookie trays, bridal showers, or impromptu get-togethers
- Adaptable with mix-ins like citrus zest, drizzles, or sprinkles
- Wholesome homemade treat—no preservatives or mystery oils
- Great make-ahead dessert—stash in the freezer for last-minute cravings
Ingredients
• 1 cup (2 sticks) unsalted butter, softened to room temperature (sub: salted butter, reduce added salt)
• ¾ cup powdered sugar, sifted (for extra smooth dough)
• 1 teaspoon pure vanilla extract (or almond extract for a twist)
• 2 cups all-purpose flour, spooned & leveled (sub: half whole-wheat pastry flour)
• ½ teaspoon fine sea salt (omit if using salted butter)
• Optional garnish: coarse sugar, colored sprinkles, or melted chocolate
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning. - Cream Butter & Sugar
In a large bowl, beat the softened butter and powdered sugar together on medium speed for about 2–3 minutes, until light and fluffy. (Tip: Scrape down the sides with a spatula for uniform mixing.) - Add Flavor
Reduce the mixer speed to low and stir in the vanilla extract until fully incorporated—your buttery dough should smell heavenly. - Combine Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter-sugar mixture, mixing until just combined. The dough will be soft but not sticky. - Chill the Dough
Gather the dough into a ball, wrap in plastic, and chill in the fridge for 15 minutes. (Chilling firms up the butter and prevents cookies from spreading too much.) - Shape & Decorate
Divide chilled dough into two logs, each about 2 inches in diameter. Roll them in coarse sugar or sprinkles if you like. Slice each log into ½-inch rounds and place them 1 inch apart on the prepared sheets. - Bake to Perfection
Bake for 10–12 minutes, rotating pans halfway through, until edges start to turn golden. (Watch closely—the first batch bakes a little faster.) - Cool & Enjoy
Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Servings & Timing
Yield: Makes about 24–28 homemade butter cookies
Prep Time: 15 minutes prep + 15 minutes chilling
Bake Time: 10–12 minutes per batch
Total Time: Approximately 40 minutes from start to finish
Variations
• Lemon Zest Cookies: Add 1 tablespoon grated lemon zest for a citrusy pop.
• Chocolate-Dipped Treats: Dip half of each cooled cookie in melted dark or white chocolate.
• Almond Butter Twist: Substitute ¼ cup almond flour for ¼ cup of the all-purpose flour.
• Spice Infusion: Stir in ½ teaspoon ground cardamom or cinnamon for warmth.
• Peppermint Crunch: Add ½ teaspoon peppermint extract and top with crushed candy canes.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—stacked between layers of parchment to prevent sticking. For longer storage, freeze in a zip-top bag for up to 3 months; thaw at room temperature for 15 minutes before serving. No reheating needed, but a 5-second zap in the microwave brings back that just-baked warmth.
FAQs
Q1: Can I use salted butter instead of unsalted?
A1: Yes—just skip or reduce the added salt so your Homemade Butter Cookies aren’t overly salty.
Q2: Why are my cookies spreading too much?
A2: Make sure your dough is well-chilled and your oven temperature is accurate; use a kitchen thermometer if needed.
Q3: Can I mix the dough by hand?
A3: Absolutely—use a sturdy wooden spoon and mix until the dough comes together, though it may take a bit longer.
Q4: How do I get perfectly even slices?
A4: Chill the dough logs until firm, then use a sharp, non-serrated knife and a gentle rocking motion.
Q5: Can I make the dough ahead?
A5: Yes—wrap dough logs in plastic and refrigerate for up to 24 hours before slicing and baking.
Q6: What’s the best flour to use?
A6: All-purpose flour works great, but for extra tenderness, sub in pastry flour one-for-one.
Q7: How do I know when cookies are done?
A7: Watch for the edges to turn just golden; centers will look slightly underbaked but firm up as they cool.
Q8: Can I add spices or extracts?
A8: Definitely—peppermint, almond, or citrus extracts pair beautifully, and a pinch of cinnamon or cardamom adds depth.
Conclusion
These Homemade Butter Cookies are the epitome of easy, delicious baking—a buttery, melt-in-your-mouth dessert that brings smiles to every table. Try this simple recipe today, leave a comment on how yours turned out, and don’t forget to explore my other easy cookie recipes for more sweet inspiration!
Homemade Butter Cookies
Ingredients
- 2 sticks unsalted butter softened to room temperature
- ¾ cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour spooned & leveled
- ½ teaspoon fine sea salt omit if using salted butter
- Optional garnishes coarse sugar, sprinkles, or melted chocolate
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat softened butter and powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
- Mix in vanilla extract on low speed until fully combined and fragrant.
- Whisk flour and salt together, then add gradually to butter mixture until just combined.
- Shape dough into two logs, wrap in plastic, and chill for 15 minutes to firm up.
- Slice each dough log into ½-inch rounds, roll in garnishes if desired, and place on prepared sheets.
- Bake cookies for 10–12 minutes, rotating pans halfway, until edges are lightly golden.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
