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 unsalted butter softened (226g)
- 3/4 cup granulated sugar 150g
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups + 2 Tablespoons all-purpose flour 265g ("plain flour" in the UK)
For Chocolate (optional)
- 1 cup dark chocolate chips 170g
- 1/2 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 well-combined.
- 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.
- 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.
- Fit a large piping bag with your piping tip and portion half of the cookie dough into the bag¹.
- 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.
- Dip cookies in chocolate and transfer to a wax paper lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.
- Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.
Video
Notes
Nutrition
David says
Is there a direct conversion from the ateco 827 tip to one of the Wilton tips?
Sugar Spun Run says
Hello, David! I am sure that there is one similar, but unfortunately, I am not certain of the exact tip. Sorry that I can’t be of more help.
If you try a few, let me know which worked best. 🙂
Kimberly Boyle says
I used the Wilton 1M. I got it to work great!
Sugar Spun Run says
Thanks, Kimberly for the feedback! That is so helpful.
Kimberly Boyle says
The taste of these cookies are awesome! However , even using the same tip and bag , I could NOT squeeze this dough through it! I tried and tried. I even had my husband try. It would not come out!! What can I do?
Sugar Spun Run says
Hello, Kimberly! I am glad you enjoyed the taste of the butter cookies. You may just need to cut the hole larger so it’s easy for the dough to squeeze out of the bag (if you’re using 2 bags that could be the case, anyway). Or, if that isn’t the case I would try a bit less cookie dough in the bag, I found that helped make it a lot easier for me to squeeze it out. I hope that helps! Thank you for commenting. 🙂
Anita says
Great recipe! I was unable to pipe the batter so I measured out 1 T portions and rolled them into balls. I followed the same baking guidelines and they turned out great. (Yielded 28 cookies)
Sugar Spun Run says
Thank you so much for your comment, Anita! I am so glad that the Butter Cookies worked out well for you and you enjoyed them! 🙂
Kate says
Are these the same type of cookies you’d see as sandwich cookies with jelly in the middle? They look so yum!
Sam says
Hmm, I’m honestly not sure, I don’t think I’m familiar with those. Sounds like that would be pretty tasty, though!
Melodie says
What type of baking sheet do you use? These cookies look amazing! Anxious to try!
Sam says
For these I used my Oxo half-sheet! I love the gold color 🙂
Joanna says
These are so pretty! Apart from the dipped chocolate part, how do you think the cookies would do for shipping? Are they fragile or a little sturdy? Looking forward to making them! It seems like you said you were due in November, but can’t remember for sure. I hope everything is going great for you and your family! 🙂
Sugar Spun Run says
Hello, Joanna! Thank you! I have never shipped butter cookies, but if they are packaged right, I think they would do fine. Yes, I am due at the end of this month, very soon. I’m feeling great and getting excited to meet our baby boy. Thanks for checking in. I hope you have a wonderful holiday season. Happy Baking. 🙂
Chandra Persaud says
Can the Wilton 1M tip be used? Thanks!!
Sam says
Yes, but it is a smaller tip and harder to pipe with. Maybe double up on your pastry bag to keep it from bursting and you’ll get more of a hand workout! You may also need to reduce the baking time a little bit since the cookies will be smaller.
Flo says
Haven’t tried them yet but they sound yummy. Am goin to make them for my great- grand baby’s shower it’s going to be a boy also( Luke)
Sam says
I hope you love them, Flo! Also, I absolutely love that name 😉
Kathy Van Gundy says
Anxious to try this one for sure! Thoughts on cup-4-cup gluten free flour?
Sam says
I’m not familiar with using gluten free flour, unfortunately, so it’s hard for me to say! If you try it I would love to know how it works for you, though!