Butter Cookies are a classic favorite holiday cookie but they’re also great all year around! Crisp, buttery cookies with melt-in-your-mouth interiors, these are super simple with just 6 ingredients and no chilling required!
These are one of my favorite Christmas cookies, simpler to make than decorated Sugar Cookies and amazing when dipped in dark chocolate (and decorated with sprinkles!).
Crisp on the Outside, Soft on the Inside, Buttery Butter Cookies
These butter cookies are one of the simplest cookies to ever grace the face of my blog and yet they are one of my all-time favorites. Maybe because they’re so easy?
But they’re not just one of my favorites… my mom helps me with my baking and recipe development (and dishes!) almost every day of the week. She and my little sister leave my house with tons and tons of spare desserts, and often dessert fails, too.
So you would think she might want a break from sugar and flour and butter and even cookies when she goes home, but no. The day we finally nailed this butter cookie recipe (and there days and days of fails beforehand), she went home and made herself (and my siblings) another batch of these cookies.
That’s how good these butter cookies are.
And I know that I mentioned they’re easy, but really, 6 basic ingredients (7 if you want to dip them in chocolate, which you do), no chilling, no frills… I think you’re going to love these.
How to Make Butter Cookies
- Cream together butter and sugar.
- Stir in egg, vanilla extract, and salt.
- Gradually stir in flour until completely combined.
- Place half of the dough into a piping bag fitted with a large tip and pipe in a circular design onto an ungreased cookie sheet (I don’t line my baking sheets with parchment paper).
- Bake until edges are just beginning to turn golden brown.
- Allow to cool, then dip in melted chocolate and decorate with sprinkles.
What is the Difference Between Sugar and Butter Cookies?
The biggest difference between sugar cookies and butter cookies is that sugar cookies are often rolled thin and cut out using cookie cutters. While butter cookies will hold their shape while baking, the dough is much softer and for best results should be piped onto a baking sheet and then baked. Butter cookies (probably unsurprisingly) also contain a higher percentage of butter while sugar cookies have a higher flour to butter/fat ratio. Here is my favorite recipe for sugar cookies (and it’s a good one, just check out all those 5 star ratings!).
Shortbread cookies are another similar cookie, they are more crumbly and tender than butter cookies and bake at a lower temperature.
How Long Do Butter Cookies Last?
Butter cookies will keep for up to 2-3 weeks. Be sure to store them in an airtight container at room temperature.
Tips for Making Butter Cookies
These cookies are simple, but here are a few little tips and tricks to help you on your way!
- Your butter should be softened, but not so soft that it’s melt-y or oily on the outside. I’ll usually set mine outside of the fridge about 45-60 minutes before I begin baking.
- “Regular” butter will work perfectly in this recipe, but I love splurging on European butter for an even better taste! This recipe has so few ingredients that using the best quality really makes a difference!
- Only place about half of your cookie dough in the piping bag at a time. It makes it easier to pipe and less likely that you’ll bust open your piping bag!
- I used the Ateco 827 tip and made these butter cookies into simple swirls. If you make your swirls smaller or larger the cookies will need to bake for less or more time, respectively. Keep an eye on them! Also, if you use a different tip your baking time will vary (and smaller tips will be much harder to squeeze the dough through).
- Dipping your cookies in melted chocolate is optional, but it adds a nice touch. I recommend adding a small bit of shortening to the chocolate to ensure that it’s thin enough so that it dips well and you can still see the details of the cookie. If you use a premium chocolate like Ghirardelli, you can probably get away without adding the shortening, but I’ve found some less expensive chocolate just stays much too thick.
- Placing your butter cookies in the fridge for about 10-15 minutes after dipping in chocolate will expedite the hardening of the chocolate! Don’t leave them in for too long, though, or they will start to dry out.
Enjoy!
More Classic Cookie Recipes:
Let’s bake together! Follow me on my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free! I’ve included a short version of the video in today’s post, but for the full-length Butter Cookie video please see my YouTube channel. 💜
Butter Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups + 2 Tablespoons (265 g) all-purpose flour¹ ("plain flour" in the UK)
For Chocolate (optional)
- 1 cup (170 g) dark chocolate chips
- ½ teaspoon vegetable shortening I use Crisco
- Nonpareil sprinkles optional
Recommended Equipment
Instructions
- Preheat oven 375F (190C)
- In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with an electric mixer until creamy and very well-combined.1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar
- Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to ensure that all ingredients are well incorporated.1 large egg yolk, 2 teaspoons vanilla extract, ¼ teaspoon salt
- With mixer on low speed, gradually add flour until the flour is completely combined. Again you should pause to scrape the sides and bottom of the bowl.2 cups + 2 Tablespoons (265 g) all-purpose flour¹
- Fit a large piping bag with Ateco 827 piping tip and portion half of the cookie dough into the bag².
- Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.
- Allow cookies to cool for 10 minutes on cookie sheet before transferring to cooling rack to cool completely.
- Do not pipe cookie dough onto a hot or warm cookie sheet.
- Once cookies have cooled completely, dip in chocolate (if desired).
Chocolate
- Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20 second increments, stirring well in between, until chocolate is completely melted and smooth.1 cup (170 g) dark chocolate chips, ½ teaspoon vegetable shortening
- Dip cookies in chocolate and transfer to a wax paper lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.Nonpareil sprinkles
- Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.
Notes
Help! I don't have the right piping tip OR My dough ended up too stiff to pipe
Don't have an Ateco 827? Don't kill your hand trying to use a smaller tip! You can instead drop the cookie dough by rounded 1 ½ Tablespoon onto the baking sheet and use the tines of a fork to make a criss-cross pattern (like if you were making peanut butter cookies) and bake as directed. As mentioned above, the most likely reason for being unable to pipe the dough is if the flour was over-measured (see notes above), the ingredients weren't combined well enough (especially if the butter and sugar weren't well-creamed), or if you're trying to use a piping tip that is too small. Some people have reported success with adding a splash of milk to the dough (though keep in mind that because you have lowered the ratio of butter to other ingredients the cookies may not be as buttery/flavorful) or you can also try warming the dough in the piping bag between your hands by squeezing it before piping.How to Store
Butter Cookies will keep for up to 2-3 weeks in an airtight container at room temperature.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Megan Clemans
If I wanted to make these chocolate, how could I go about doing that?
Emily @ Sugar Spun Run
Hi Megan! Unfortunately we haven’t experimented with making a chocolate version of this recipe 😣
Cindy Marchena
Can you freeze cookies. And bake them later from frozen?
Emily @ Sugar Spun Run
Yes! We actually a post on how to freeze cookie dough that may be helpful 🙂
Jane
I made these cookies and the dough is too stiff to pipe. I even used an extra large piping tip. I added some heavy cream to the dough and was able to pipe a little easier. So disappointed because the cookies look so pretty.
Manga
Hi Sam, I just baked my first batch of cookies ever. Your worst chocolate chip cookies. They were delicious! They were all gone in 10 mins. My family fought over the last one. They truly as the worst ever 🤪.
Can these butter cookies made without the piping bag. Just scoop and roll style? In that way, would the bake time change?
Emily @ Sugar Spun Run
Hi Manga! You can absolutely scoop the dough. We actually provide instructions for this in the recipe notes 😊
Karen Orantes
Dough got too hard to use a pipping bag.
ALM
It was so good, not even joking. The smell in the oven was salty, but still good. The cookies were SO FLAT. They spread out way too much. After, I was told my butter was too warm. Overall, still good.
Paula Sell
Just awesome and recipe along with notes made this really easy for a quick order by my husband fir his men Bible study. Plan to make these again
Emily @ Sugar Spun Run
We’re so happy our recipe was a hit, Paula! Thanks for coming back to leave a review 🥰
Jilly
These biscuits are quick and easy and delicious, HOWEVER I have made them 4 times and they always spread and look like pancakes. The last batch I made I made small and piled high, but still came out like pancakes, very frustrating, please help, I follow recipe and instructions exactly and I am a home baker, so not inexperienced lol.
Sam
Hi Jilly! That’s so frustrating, I’d love to help you troubleshoot. Are any substitutes being used (country crock/margarine/spread being used instead of butter?). Are the ingredients being weighed or measured? How warm is your butter when you use it, it should be soft but not warm or melty.
susan hammitt
I made these and they are absolutely delicious and so pretty .
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Susan! Thanks for coming back to leave a review–we really appreciate it!
Cathy
I didn’t have a big enough tip and the dough would not go through. I opted to roll into 1” balls and I pressed three sides with the tines of a fork. This also created a nice look. Cookie dough is delicious.
Sam
I’m glad you enjoyed it, Cathy! 🙂
RR
I baked them today and they didn’t turn out- I can’t blame the recipe because I didn’t have the right tip- I tried my cookie press but the dough was too stiff- I used a cookie stamp but they baked flat, still edible and good but definitely need the right tip I think
Sophie
Pretty good but too salty. Next time, will cut to 1/8 tsp of salt.
Sam
I’m sorry to hear that, Sophie! Did you use salted butter by chance?
Christine
can i use a cookie press/gun to make those cookies
Sam
Truthfully I haven’t tried it, I think it could work, just might be a bit of a hand workout as the dough is a little stiff. Let me know if you try it?
Karen J
I have made these every year.. they are the best ever. my family loves them. I was wondering if you could make the doh ahead , freeze and take out later to bake. not sure if it would be to cold or would come out the same ( I use a super shooter electric) and it works great. have you ever froze to bake later.?
Sam
Hi Karen! I haven’t personally tried it, but I don’t seen any reason why it wouldn’t work. 🙂
Annie
I made these. They were a big hit. took them to a bunch of st*ners to taste test the first 60 I made. Got rave reviews so I made 600 more. used your recipe exactly to the letter. only thongni deviated from was dark and white chocolate because they we need variety, and also some I put a cherry in the very middle and some had apple pie filling in the middle. Next I’m going to do apricot preserves in the middle and try birthday cake frosting to dip it in!!
Leighann Fox
Wow these sound absolutely amazing!!!
Ellie
I made these cookies and they came out delicious. I measured all the ingredients yet my cookies came out flat. I did use cold butter instead of room temperature butter. Does cold butter make cookies flat? I also made them by hand since I don’t have any mixers could this be the reason?