These melt-in-your-mouth treats bring pure joy with each bite—real butter, a touch of vanilla, and that perfect crisp edge. Once you bake a batch of Deliciously Buttery Butter Cookies, you’ll find yourself sharing them—because who can resist?
Why You’ll Love This Recipe
- Irresistibly rich, melt-in-your-mouth flavor
- Only eight pantry-friendly ingredients
- Quick dough comes together in under 15 minutes
- Chilled dough holds its shape—ideal for festive cutters
- Perfect for cookie swaps, gift boxes, or afternoon tea
- Keeps beautifully in an airtight tin for up to five days
- Kid-friendly steps make baking with little ones a breeze
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (Land O’Lakes is my go-to)
- ¾ cup granulated sugar
- ½ cup powdered sugar, sifted
- 2 large egg yolks, room temperature
- 2 teaspoons pure vanilla extract (Nielsen-Massey recommended)
- 2 cups + 2 tablespoons all-purpose flour (King Arthur works great)
- ¼ teaspoon fine sea salt
- ½ teaspoon baking powder
- Optional: colored sugar crystals or sprinkles for decorating
Directions
- Cream the butter and sugars
In a large bowl, beat the butter with granulated sugar and powdered sugar until light and fluffy—about 2 to 3 minutes. Scrape down the sides once or twice so everything’s fully mixed. - Add yolks and vanilla
Drop in the egg yolks one at a time, beating well after each addition. Stir in the vanilla. The mixture should look silky and pale. - Whisk dry ingredients
In a separate bowl, whisk together the flour, salt, and baking powder. This little step helps you avoid the dreaded flour clumps. - Fold in the flour mix
Gently fold the dry blend into the buttery base, a little at a time. Stop as soon as no streaks of flour remain—overmixing can make cookies tough. - Chill the dough
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and chill for at least 30 minutes. Chilling solidifies the butter so your cookies hold their shape. - Preheat the oven
When 10 minutes of chill time remain, preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat. - Roll and cut
On a lightly floured surface, roll the dough to about ¼-inch thickness. Use your favorite Wilton cutters—stars, hearts, snowflakes—and transfer shapes to the prepared sheets. Keep cookies about 1 inch apart. - Bake until set
Slide one sheet onto the middle rack and bake 10–12 minutes, until the edges just begin to turn golden. Rotate the sheet halfway for even coloring. - Cool and decorate
Let cookies rest on the pan for 2 minutes, then transfer to a wire rack. If you like, sprinkle with colored sugar while still warm or pipe a simple glaze once fully cooled.
Servings & Timing
- Yield: Makes about 24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: Approximately 57 minutes
Variations
- Add ½ teaspoon almond extract instead of vanilla for a nutty twist.
- Dip half of each cookie in melted dark chocolate and let set.
- Stir in 1 tablespoon grated lemon zest for a citrus zing.
- Swap ¼ cup flour for finely ground almond flour for a tender crumb.
- Roll dough logs in cinnamon-sugar, chill, then slice into snickerdoodle-style rounds.
- Go gluten-free with a 1:1 blend of all-purpose gluten-free flour.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to five days. For longer stashes, freeze in zip-top bags for up to two months—just thaw on the counter. No microwave needed, but if you crave that fresh-baked warmth, pop them in a 300°F oven for 3–5 minutes.
FAQs
Q: Can I use salted butter?
A: Yes—just skip or reduce the added salt so they’re not too salty.
Q: Why did my cookies spread too much?
A: Dough that’s too warm will flatten; chill longer or even freeze for 10 minutes.
Q: Can I freeze the cookie dough?
A: Absolutely—shape into logs, wrap well, and slice off what you need later.
Q: How do I get crisp edges and a tender center?
A: Keep the dough chilled, roll to an even ¼ inch, and watch the bake time closely.
Q: Can I swap vanilla for another flavor?
A: Sure—try lemon extract, orange zest, or even a dash of peppermint.
Q: My cookies cracked when cutting—any tips?
A: Let the dough warm up just enough so it’s pliable, but still firm—about 5 minutes at room temp.
Q: How do I decorate without making the texture soggy?
A: Use a light royal icing or drizzle with a quick powdered-sugar glaze; allow full drying on racks.
Q: What’s the best way to transport these?
A: Layer them in a sturdy tin with parchment between—ideal for holiday gifting.
Conclusion
These Deliciously Buttery Butter Cookies blend simple ingredients into a truly special treat. Crisp edges, tender centers, and a buttery aroma that fills the kitchen—what’s not to love? I can’t wait to see your shapes, colors, and flavor twists. Do share your creations below or explore more cookie ideas in my holiday baking roundup!
Deliciously Buttery Butter Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar sifted
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- Colored sugar or sprinkles optional, for decorating
Instructions
- Beat the room-temperature butter with both sugars until pale and fluffy, about 2–3 minutes, scraping down the bowl once.
- Add egg yolks one at a time, beating well after each, then stir in the vanilla extract until silky.
- Whisk flour, salt, and baking powder in a separate bowl to avoid lumps and ensure even distribution.
- Fold the dry mix into the butter mixture gently until just combined—stop when no streaks of flour remain.
- Form the dough into a disc, wrap tightly, and chill for at least 30 minutes so cookies hold their shape.
- Preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone mat.
- Roll chilled dough to 1/4 inch thickness, cut shapes, arrange 1 inch apart, then bake 10–12 minutes until edges are set.
- Allow cookies to rest 2 minutes on the baking sheet before moving to a rack; sprinkle or pipe decorations once cool.
Notes
Nutrition
