Simplicity often yields the best results in baking, and these cookies are absolute proof of that concept. You might be surprised that just six pantry staples can transform into such a delicate, melt-in-your-mouth treat.
I make these Butter Cookies whenever I need a reliable, crowd-pleasing dessert that doesn’t require hours of chilling or complicated steps. They offer that perfect balance of a crisp edge and a tender, buttery center that disappears instantly from the plate.
What Makes This Butter Cookies a Keeper for Years to Come
Most recipes for shaped cookies require extensive chilling time, but this dough is ready to pipe immediately after mixing. You can go from mixing bowl to oven in less than thirty minutes, which is a lifesaver during busy holidays.
The texture is distinctively lighter than a standard sugar cookie because of the high butter content and piped shape. Every bite literally melts on your tongue, leaving behind a rich vanilla flavor that store-bought versions just can’t match.
I also appreciate how versatile this dough is for decorating, whether you want a simple chocolate dip or festive sprinkles. You can easily customize the final look to match any season or celebration without changing the reliable base recipe.
If you enjoyed this classic sweet treat, you might want to try my Zesty Basque Cheesecake Recipe next for something creamy and bold. For a lighter dessert option that requires zero oven time, the Savory No-Bake Cheesecake Recipe is another fantastic choice to add to your list.
Everything You Need for Perfect Butter Cookies
Here is the short list of pantry items you will need to get started:
- Unsalted butter: Softened to room temperature so it creams easily and thoroughly with the sugar.
- Granulated sugar: Provides the necessary sweetness and helps create that signature crisp exterior.
- Large egg yolk: Adds richness and structure to the dough without making the cookie too cakey.
- Vanilla extract: Essential for that classic, nostalgic bakery flavor profile.
- Salt: Balances the sweetness and enhances the rich butter flavor.
- All-purpose flour: The structural base; measure carefully to ensure the dough remains soft enough to pipe.
- Dark chocolate chips: Optional for dipping, but highly recommended for a decadent finish.
- Vegetable shortening: Helps thin the melting chocolate for a smooth, glossy coating.
- Sprinkles: Adds a festive touch and a bit of crunch to the chocolate-dipped ends.
My Method for Perfect Butter Cookies
Let’s get baking!
- Begin by preheating your oven to 375°F (190°C) and getting your equipment ready. In the bowl of a stand mixer, combine the softened butter and granulated sugar, beating them on high speed for several minutes until the mixture is pale, creamy, and voluminous. This step is crucial for aeration, so don’t rush it.
- Add the egg yolk, vanilla extract, and salt to the creamed butter mixture. Beat these ingredients together thoroughly, pausing to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated and no streaks of butter remain.
- Turn the mixer to low speed and gradually add the all-purpose flour in small increments. Once the flour is mostly incorporated, increase the speed to high and beat until the dough is completely smooth and uniform; thorough mixing is key here to ensure the dough is pliable enough to pipe.
- Fit a large piping bag with a large open star tip, specifically the Ateco 827 or a similar size. Fill the bag with only half of the dough at a time, as overfilling makes it difficult to squeeze and apply consistent pressure.
- Pipe the dough into circular swirls or rosettes directly onto an ungreased baking sheet, leaving a little space between each one. Bake in the preheated oven for 10 to 12 minutes, watching closely until the edges are just starting to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for about 10 minutes to set before transferring them to a wire rack to cool completely. If you move them too soon, they may crumble because of their delicate, buttery texture.
- If you want to add the chocolate dip, combine the dark chocolate chips and shortening in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Dip half of each cooled cookie into the chocolate, place on wax paper, add sprinkles if desired, and let them set until the chocolate hardens.
My Best Tips for Perfect Butter Cookies
The most critical factor for success with Butter Cookies is using an extra-large open star piping tip like the Ateco 827. Smaller tips will make piping incredibly difficult and can cause your piping bag to burst under the pressure of the stiff dough.
Make sure your butter is properly softened but not oily or melted before you start creaming it with the sugar. If the butter is too cold, the dough will be too stiff to pipe; if it is too warm, the cookies will lose their definition in the oven.
I always measure my flour using a kitchen scale rather than cups to ensure the ratio is exact. Even a little extra flour can turn this tender Butter Cookies dough into a crumbly mess that refuses to move through the piping bag.
Best Ways to Enjoy Butter Cookies
These cookies are lovely served alongside a hot cup of coffee or tea, as the heat melts the buttery crumb beautifully. They also look stunning arranged on a platter for holiday exchanges or wrapped in cellophane bags as homemade gifts.
You can store them in an airtight container at room temperature for up to two weeks without losing quality. If you dipped them in chocolate, just ensure the chocolate has fully set before stacking them to prevent smudging.
If you love simple, beautiful desserts, follow me on Pinterest for more inspiration.
Print
Butter Cookies Recipe
- Total Time: 42 min
- Yield: 26 cookies 1x
- Diet: Vegetarian
Description
These classic Butter Cookies are crisp, melt-in-your-mouth tender, and need only six ingredients. They are the perfect simple homemade treat for any season.
Ingredients
- 1 large egg yolk
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon salt
- 2 cups + 2 Tablespoons (265 g) all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup (226 g) unsalted butter, softened
- ½ teaspoon vegetable shortening (optional)
- Nonpareil sprinkles (optional)
- 1 cup (170 g) dark chocolate chips (optional)
Instructions
- Begin by preheating your oven to 375°F (190°C) and getting your equipment ready. In the bowl of a stand mixer, combine the softened butter and granulated sugar, beating them on high speed for several minutes until the mixture is pale, creamy, and voluminous. This step is crucial for aeration, so don’t rush it.
- Add the egg yolk, vanilla extract, and salt to the creamed butter mixture. Beat these ingredients together thoroughly, pausing to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated and no streaks of butter remain.
- Turn the mixer to low speed and gradually add the all-purpose flour in small increments. Once the flour is mostly incorporated, increase the speed to high and beat until the dough is completely smooth and uniform; thorough mixing is key here to ensure the dough is pliable enough to pipe.
- Fit a large piping bag with a large open star tip, specifically the Ateco 827 or a similar size. Fill the bag with only half of the dough at a time, as overfilling makes it difficult to squeeze and apply consistent pressure.
- Pipe the dough into circular swirls or rosettes directly onto an ungreased baking sheet, leaving a little space between each one. Bake in the preheated oven for 10 to 12 minutes, watching closely until the edges are just starting to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for about 10 minutes to set before transferring them to a wire rack to cool completely. If you move them too soon, they may crumble because of their delicate, buttery texture.
- If you want to add the chocolate dip, combine the dark chocolate chips and shortening in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Dip half of each cooled cookie into the chocolate, place on wax paper, add sprinkles if desired, and let them set until the chocolate hardens.
Notes
Use a large piping tip (Ateco 827 recommended) to ensure the dough pipes easily. If the dough is too stiff, warm the piping bag slightly with your hands.
- Prep Time: 30 min
- Cooling Time: 10 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 146
- Sugar: 9g
- Sodium: 24mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 26mg
Keywords: Butter Cookies, easy recipe, homemade, baked dessert, spring baking