Butter cookies are a simple yet delightful treat that everyone loves. These cookies are buttery, crisp around the edges, and soft in the middle, with just the right amount of sweetness. The texture is buttery and tender, making them perfect for dunking in a cup of tea or coffee.
I always appreciate how easy butter cookies are to make, yet they taste like a little piece of homemade happiness. One of my favorite things is shaping them into different forms—whether it’s a classic round or a cute shape—and decorating them with a sprinkle of sugar or a bit of frosting. It’s fun, and it always feels like a tiny celebration.
When I serve butter cookies, I like to arrange them on a pretty plate and share them with friends and family. They’re great for holiday gatherings, casual snacks, or just a little treat when you need something sweet. I find that butter cookies bring a cozy, comforting feeling, no matter the occasion.
Key Ingredients & Substitutions
Butter: This is the star of butter cookies. Use unsalted butter for the best control over saltiness. If needed, margarine can work but the flavor won’t be as rich.
Powdered Sugar: Powdered sugar helps make the cookie texture tender. You can substitute with superfine sugar, though powdered sugar gives a smoother dough.
Vanilla Extract: Adds nice aromatic flavor. Almond or lemon extract could be interesting swaps for a twist.
Flour: All-purpose flour is classic here. For a lighter cookie, try half all-purpose and half cake flour, but stick to all-purpose for best structure.
How Do You Get Those Perfect Piped Shapes and Avoid Dough Problems?
Using a piping bag gives the cookies their signature ridged flower-like look, but the dough must be just right for smooth piping:
- Make sure butter is softened but not melted; too soft makes dough runny, too firm is hard to pipe.
- Beat butter and sugar well until light and fluffy—this helps the dough hold air and makes piping easier.
- Add flour gradually to prevent stiff dough. The final dough should be soft but hold shape well.
- If dough feels too stiff, a teaspoon of milk or cream can soften it.
- Pipe cookies about 2 inches wide to allow room for gentle spreading while baking.
- Chilling piped cookies briefly before baking helps keep their shape sharper.
Equipment You’ll Need
- Electric Mixer – I find it makes creaming butter and sugar quick and easy, giving you smooth, fluffy results.
- Mixing Bowls – You’ll need a large bowl for mixing the dough and a small one for sifting flour and salt.
- Piping Bag with Large Star Tip – This tool helps create the beautiful ridged, flower shapes with ease.
- Parchment Paper & Baking Sheet – Keeps the cookies from sticking and makes for easy cleanup.
- Cooling Rack – Let the cookies cool evenly and stay crispy after baking.
Flavor Variations & Add-Ins
- Swap Vanilla for Almond or Lemon Extract – Adds a different aromatic flavor, great for customizing for holidays or gifts.
- Add Finely Chopped Nuts or Chocolate Chips – Mix them into the dough for extra crunch or sweetness.
- Decorate with Sprinkles or Colored Sugar – Perfect for parties or making plain cookies look festive.
- Use Different Shapes or Fillings – Pipe into hearts, stars, or pipe a dollop of jam in the center before baking for a fruity surprise.
Butter Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar (confectioners’ sugar)
- 1/2 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- Optional: granulated sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes to bake. Including cooling time, you’ll have fresh butter cookies ready in about 30 minutes to enjoy.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Make the Dough:
In a large bowl, cream the softened butter and powdered sugar with an electric mixer set to medium speed. Mix for 3 to 5 minutes, or until the mixture becomes light, fluffy, and creamy. Add the vanilla extract and mix again until combined.
In a separate bowl, sift together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring on low speed until you form a soft dough. Be careful not to overmix to keep the cookies tender.
3. Shape the Cookies:
Fit a piping bag with a large star tip and fill it with your cookie dough. Pipe small flower or star shapes about 2 inches wide onto your prepared baking sheet. For a little sparkle, you can sprinkle the tops with granulated sugar.
4. Bake and Cool:
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the edges turn just a light golden color. Once done, let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
5. Serve and Enjoy:
Enjoy your butter cookies with a warm cup of tea or coffee. Store any leftovers in an airtight container to keep them fresh and crisp.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened, not frozen, butter so the dough creams properly and the cookies have a tender texture. If your butter is frozen, thaw it in the fridge overnight and bring it to room temperature before using.
Can I Substitute Granulated Sugar for Powdered Sugar?
Powdered sugar is preferred as it helps create a softer, more delicate texture. Using granulated sugar will make the cookies grainier and less tender.
How Should I Store Butter Cookies?
Keep your butter cookies in an airtight container at room temperature for up to one week. To maintain their crispness, avoid storing them in humid conditions.
Can I Shape the Dough Without a Piping Bag?
Yes! You can use a cookie press or scoop small dough portions onto the baking sheet and gently flatten them. The shape won’t be as decorative, but the cookies will still taste delicious.
