Bright, golden rounds that melt on your tongue—these Homemade Butter Cookies are pure comfort with minimal fuss. Trust me, once you taste that buttery aroma and crisp edges, you’ll forget store-bought treats. This simple baking recipe makes 24 delicious, melt-in-your-mouth cookies ideal for gift boxes, afternoon tea, or dessert.
Why You’ll Love This Recipe
- Crisp, golden edges with a tender, shortbread-style center
- Ready in under an hour—even a baking novice can manage
- Pure butter flavor with a whisper of vanilla
- Pantry staples only—no exotic ingredients needed
- Perfect for homemade gifts, party trays, or lunchboxes
- Makes about 24 cookies—just the right amount, no waste
- Easily tweaked for dietary needs (vegan, gluten-free)
- Consistent, reliable results every single time
Ingredients
- 1 cup unsalted butter, softened (240 g; I love Plugra or Kerrygold)
- 3/4 cup granulated sugar (150 g)
- 1 large egg, room temperature (adds lift)
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour (280 g; King Arthur recommended)
- 1/4 teaspoon fine salt
- (Optional for topping: 2 tablespoons coarse sugar or sprinkles)
(Easy swaps: vegan butter + flax “egg” for dairy-free; 1:1 gluten-free flour blend)
Directions
- Cream Butter and Sugar
In a large bowl, beat softened butter and sugar on medium speed until pale and fluffy—about 2–3 minutes. You’ll see the mixture lighten and increase in volume. - Add Egg and Vanilla
Crack in the egg and pour in vanilla. Mix on low until just combined, scraping sides with a spatula for an even texture. - Incorporate Dry Ingredients
Sift together flour and salt, then add in two batches. Stir on low until no streaks of flour remain—avoid overworking the dough. - Shape Your Cookies
Scoop rounded tablespoons of dough and roll into balls (or use a cookie press with a star tip). Place each cookie about 2 inches apart on a parchment-lined sheet. - Chill the Dough
Pop the tray into the fridge for at least 30 minutes. Chilling keeps edges sharp and prevents excessive spreading. - Bake to Golden Perfection
Preheat the oven to 350°F (175°C). Slide cookies in and bake 10–12 minutes, until edges just turn golden—centers may look slightly soft. - Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or let cool completely before storing.
Tip: If your scoop sticks, dip it in flour between portions.
Servings & Timing
Makes about 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: about 57 minutes
Variations
- Roll in colored sugar before baking for a festive sparkle.
- Dip half of each cookie in melted dark or white chocolate.
- Swap vanilla for almond extract for a nutty twist.
- Use a gluten-free flour blend 1:1 in place of AP flour.
- Make thumbprint cookies by pressing in jam before baking.
- Stir in finely chopped pistachios or citrus zest for extra flair.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to one week. For softer cookies, tuck a slice of bread into the container. Unbaked dough balls can freeze up to three months—thaw overnight in the fridge. To refresh, warm baked cookies 4–5 minutes at 300°F.
FAQs
Q: Why did my cookies spread too much?
A: Dough too warm will spread; chill thoroughly and use a cool baking sheet.
Q: How do I keep the center soft?
A: Pull them from the oven when edges are golden but centers look slightly underdone.
Q: Can I freeze these cookies?
A: Yes—baked cookies freeze up to two months; thaw at room temperature for 15 minutes.
Q: Vegan version?
A: Swap butter for vegan spread and replace the egg with 1 Tbsp flaxseed meal + 3 Tbsp water.
Q: Gluten-free option?
A: Use a cup-for-cup gluten-free flour blend; you may need a tablespoon more liquid.
Q: My dough is crumbly—what now?
A: Add a teaspoon of milk or chill less; crumbly dough means it’s too dry.
Q: Do I need a mixer?
A: Hand-mixing works but a stand or hand mixer speeds things up and gives extra fluff.
Conclusion
These Homemade Butter Cookies combine simplicity, buttery bliss, and a crisp-tender bite—perfect for any occasion. Whip up a batch, leave me a note below, and don’t miss my Chocolate Chip Cookies or Salted Caramel Shortbread next!
Homemade Butter Cookies
Ingredients
- 1 cup unsalted butter softened to room temp
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour King Arthur recommended
- 1/4 teaspoon fine salt
Instructions
- In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Crack in the egg and pour in the vanilla extract, then beat until just combined and smooth.
- Sift in the flour and salt, then mix on low speed until the dough forms and no streaks of flour remain.
- Scoop tablespoon-sized portions of dough and roll into balls, or press into shapes with a cookie press; arrange on a parchment-lined baking sheet.
- Refrigerate the shaped dough for at least 30 minutes to prevent spreading and enhance flavor.
- Preheat the oven to 350°F (175°C), then bake the chilled cookies for 10-12 minutes until edges are lightly golden.
- Let the cookies cool on the pan for 5 minutes before transferring them to a rack; serve warm or store once fully cool.
Notes
Nutrition
