Butter Cookies
Classic buttery cookies with crisp edges and tender, melt-in-your-mouth centers. Perfect for holidays, tea time, or everyday treats, and easy to customize with flavors and toppings.
Ingredients
- 1 cup unsalted butter 226 g, softened to room temperature
- 2/3 cup granulated sugar 135 g
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour 240 g, spooned and leveled
- 1/4 teaspoon fine sea salt use just a pinch if using salted butter
- 2 teaspoons milk or heavy cream 2–3 teaspoons as needed, only if piping dough
- 3 tablespoons coarse sugar or sanding sugar optional, for sprinkling on top
- colored sprinkles or nonpareils optional, for decorating
- 1/2 cup melted dark or milk chocolate optional, for dipping cooled cookies
- finely chopped nuts such as almonds, pistachios, or pecans; optional, press onto tops before baking
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture is pale and fluffy.1 cup unsalted butter, 2/3 cup granulated sugar
- Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed. The mixture should be smooth and creamy.1 large egg, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the all-purpose flour and fine sea salt.2 cups all-purpose flour, 1/4 teaspoon fine sea salt
- Add the flour mixture to the butter mixture in two additions, mixing on low speed just until no dry spots remain. The dough will be thick; avoid overmixing.2 cups all-purpose flour, 1/4 teaspoon fine sea salt
- If piping the dough into swirls, add milk or heavy cream 1 teaspoon at a time, beating on low until the dough is just soft enough to pipe but still thick and able to hold its shape. If scooping or rolling, you may not need any liquid.2 teaspoons milk or heavy cream
- For piped swirls: Transfer dough to a piping bag fitted with a large open star tip and pipe 1.5–2 inch circles or rosettes onto the prepared sheets, spacing about 2 inches apart. For scooped cookies: Use a small cookie scoop or tablespoon to portion dough into balls, place on sheets, and flatten slightly. For log-and-slice cookies: Roll dough into a 2-inch-diameter log, wrap in plastic, chill 30–45 minutes, then slice into 1/4-inch rounds.
- If desired, sprinkle the tops with coarse sugar or sprinkles, or gently press chopped nuts onto each cookie.3 tablespoons coarse sugar or sanding sugar, colored sprinkles or nonpareils, finely chopped nuts
- Bake one sheet at a time for 9–12 minutes, or until the edges are lightly golden and the centers look set but not browned. For extra-crispy cookies, bake 1–2 minutes longer, watching closely.
- Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, dip half of each cookie into melted chocolate, then place on parchment until the chocolate is set.1/2 cup melted dark or milk chocolate
Notes
Yield is about 30–36 cookies depending on size and shape. For eggless butter cookies, omit the egg and add 2 tablespoons of milk or cream; texture will be closer to shortbread. For lemon or orange variation, add 1–2 teaspoons of citrus zest to the dough. For spiced holiday cookies, add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Store baked cookies in an airtight container at room temperature for 7–10 days, or freeze for up to 2 months.
Nutrition
Calories: 110kcal
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