Butter Cookies Recipe
These classic Butter Cookies are rich, buttery, and melt-in-your-mouth delicious. Made with simple pantry ingredients, they’re perfect for holidays, afternoon tea, cookie exchanges, or everyday treats. Their crisp edges and tender centers make them a timeless favorite that everyone will love.
Why You’ll Love This Recipe
- Rich, buttery flavor
- Crisp on the outside, tender inside
- Easy to make with basic ingredients
- Perfect for gifting and holiday baking
- Beautiful piped cookies with a classic bakery look
Ingredients
- 250g (1 cup + 2 tbsp) unsalted butter, softened
- 150g (1¼ cups) powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 300g (2½ cups) all-purpose flour
- ¼ teaspoon salt
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Piping bag
- Large star piping tip
- Baking trays
- Parchment paper
- Cooling rack
Instructions
Step 1: Prepare the Oven
- Preheat your oven to 180°C (350°F).
- Line two baking trays with parchment paper.
- Measure and prepare all ingredients before starting.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat the softened butter and powdered sugar until the mixture becomes pale, light, and fluffy, about 3–4 minutes.
Add the egg and vanilla extract, then continue mixing until fully combined.
Gradually add the flour and salt. Mix on low speed until a smooth, soft cookie dough forms. Avoid overmixing.
Step 3: Pipe the Cookies
Transfer the dough to a piping bag fitted with a large star nozzle.
Pipe swirl or rosette shapes onto the prepared baking trays, leaving about 2 inches (5 cm) between each cookie.
Step 4: Bake
Bake for 12–15 minutes, or until the edges become lightly golden while the centers remain pale.
Do not overbake, as the cookies will continue to firm up while cooling.
Step 5: Cool
Remove the trays from the oven and let the cookies rest for 5 minutes.
Transfer the cookies to a wire rack and allow them to cool completely before serving or storing.
Step 6: Serve
Arrange the butter cookies on a serving platter and enjoy with tea, coffee, or a glass of milk.
Store leftovers in an airtight container at room temperature for up to one week.
Recipe Tips
- Use room-temperature butter for the smoothest dough.
- If the dough feels too soft, chill it for 15–20 minutes before piping.
- Do not overmix after adding the flour.
- Decorate with melted chocolate or festive sprinkles after baking for special occasions.
Variations
- Add lemon or orange zest for a citrus twist.
- Dip half of each cookie in melted dark chocolate.
- Sprinkle coarse sugar on top before baking.
- Add almond extract for a richer flavor.
Storage
Store cooled cookies in an airtight container at room temperature for up to 7 days.
For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
Recipe Details
Yield: 24–30 cookies
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Cooling Time: 15 minutes
Total Time: Approximately 50 minutes
Nutrition (Per Cookie – Approximate)
- Calories: 145
- Carbohydrates: 13g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 27mg
- Sodium: 30mg
- Sugar: 6g
Frequently Asked Questions
Why are my butter cookies spreading?
Butter that is too warm can cause the cookies to spread. If needed, chill the piped cookies for 10–15 minutes before baking.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 2 days before piping and baking.
Can I freeze the cookie dough?
Absolutely. Freeze the dough for up to 3 months. Thaw overnight in the refrigerator before piping.
Can I use salted butter?
Yes, but omit the additional salt from the recipe to keep the flavor balanced.