Butter cookies are a classic treat known for their rich, buttery flavor and crisp, tender texture. With just a handful of simple ingredients—mostly butter, sugar, and flour—they come together into little golden circles that melt in your mouth. They’re plain but in the best way: perfectly sweet, lightly crisp on the edges, and soft inside.
I love making butter cookies because the dough is so easy to work with, and you can dress them up however you want. Sometimes I add a sprinkle of sugar or a bit of vanilla just for a little extra something. Baking these always feels like a warm, cozy ritual, especially when the sweet, buttery smell fills the kitchen. Plus, the best part is how fun they are to share with friends or family.
My favorite way to enjoy butter cookies is with a cup of tea or coffee—they’re just right for dunking. They also make a great gift if you bake a batch and wrap them up in a pretty tin. Butter cookies always remind me of special moments spent in the kitchen with loved ones, baking and chatting, making simple things feel a little magical.
Key Ingredients & Substitutions
Butter: This is the star of the recipe. Use unsalted butter for the best control over saltiness. Make sure it’s softened to room temperature so it creams well. If dairy-free, try vegan butter, but the flavor may be milder.
Powdered Sugar: It blends smoothly with the butter for a soft texture. If you don’t have it, you can grind granulated sugar in a blender until very fine, but powdered sugar works best for a tender cookie.
Vanilla Extract: Vanilla adds warmth and depth. You can substitute with almond extract or skip it, but I think vanilla really lifts the flavor.
All-purpose Flour: The base of the dough. For a lighter cookie, you can replace a couple of tablespoons with cornstarch, which adds softness and tenderness.
Granulated Sugar (for sprinkling): This is optional but gives a lovely crunch and sparkle on top. If you want to avoid extra sugar, you can skip this step.
How Do I Get Perfect, Shaped Butter Cookies That Hold Their Form?
The key is in the dough consistency and piping technique:
- Make sure butter and sugar are well creamed until fluffy. This gives air and lightness.
- Gently fold in the flour; overmixing will make the cookies tough or cause spreading.
- Use a piping bag with a large star tip for pretty shapes. Don’t press too hard—steady, even pressure helps.
- Chill the dough in the piping bag for 10-15 minutes if it feels too soft; this helps the cookies keep their shape during baking.
- Bake until edges just turn golden. The cookies will still be pale—this keeps them tender, not dry.
Following these tips ensures your butter cookies have those classic pretty swirls and a delicate, melt-in-your-mouth texture every time.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl to easily cream the butter and mix the ingredients.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quick and smooth.
- Silicone spatula – helps you fold in the flour gently without overmixing.
- Piping bag with large star tip – perfect for shaping the cookies into pretty swirls or flowers.
- Baking sheet lined with parchment paper – prevents sticking and easy cleanup.
- Cooling rack – allows cookies to cool completely without sogginess.
Flavor Variations & Add-Ins
- Adder Spices: Mix in a pinch of cinnamon or nutmeg to add warmth to the cookies, perfect for festive seasons.
- Chocolate Chips: Press some mini chocolate chips into the piping before baking for a chocolaty twist.
- Lemon Zest: Stir in a teaspoon of lemon zest to brighten the flavor, great for spring or summer.
- Almond Extract: Swap vanilla for almond extract for a nutty, aromatic flavor that pairs well with the buttery dough.
How to Make Butter Cookies?
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- Granulated sugar, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Plus, allow a few minutes for cooling before enjoying your cookies.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and powdered sugar together using an electric mixer until the mixture is light and fluffy. Then add the vanilla extract and mix well. Sift in the flour and salt, and gently fold everything together until the dough just comes together. Be careful not to overmix, or the cookies may become tough.
3. Shape and Bake the Cookies:
Put the dough into a piping bag fitted with a large star tip. Pipe circular, flower-like shapes or any pattern you like onto the prepared baking sheet, spacing the cookies about 1 inch apart. If you want, sprinkle a little granulated sugar on top for a bit of sparkle and crunch. Bake for 12-15 minutes, or until the edges just begin to turn golden while the cookies remain pale.
4. Cool and Store:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week, and enjoy your buttery treats with your favorite tea or coffee!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for creaming with the sugar. If your butter is frozen, let it thaw in the fridge overnight, then bring it to room temperature before starting.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and store it in the fridge for up to 24 hours. When ready to bake, let it soften slightly if too firm, then pipe and bake as usual.
How Should I Store Leftover Butter Cookies?
Store cooled cookies in an airtight container at room temperature for up to a week. Placing a slice of bread in the container helps keep them soft longer.
What Can I Use Instead of a Piping Bag?
If you don’t have a piping bag, use a zip-top plastic bag and snip off one corner. This works well for piping the dough into shapes for your cookies.