Butter Cookies are a simple, classic treat that feels like a warm hug in every bite. They’re crisp on the edges, tender in the middle, and packed with the rich, creamy flavor of good butter. These cookies have that perfect melt-in-your-mouth texture that makes you want to grab just one more—which, let’s be honest, usually turns into several more!
I love making butter cookies because they’re so easy and satisfying. Plus, you can get creative with shapes and decorations, like adding a sprinkle of sugar on top or dipping them in chocolate. I often bake a batch to bring to friends or share during the holidays, and they always disappear fast. It’s amazing how such a simple group of ingredients can bring so much joy.
One of my favorite ways to enjoy butter cookies is with a cup of tea or coffee in the afternoon. They’re not too sweet and have just the right amount of crunch to go alongside a warm drink. If you’re looking for a no-fuss dessert that feels both comforting and a little special, butter cookies are a perfect choice.
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over saltiness and flavor. Softened butter helps to cream well with sugar, creating a tender cookie. If needed, you can use salted butter but reduce or skip added salt in the recipe.
Powdered Sugar: Powdered sugar gives a smooth texture and a gentle sweetness. If you prefer a bit of crunch, you can substitute with granulated sugar, but the texture will change.
Vanilla Extract: Vanilla adds a warm flavor that enhances the butter. If you don’t have vanilla, almond extract or a pinch of cinnamon can add a nice touch too.
All-Purpose Flour: This is the base for structure. For a slightly lighter texture, you can mix some cornstarch in with the flour (about 1 tablespoon per cup).
How Do I Get Perfectly Shaped Piped Butter Cookies?
Shaping these cookies with a piping bag and star tip gives them their beautiful swirl design. Here’s how to do it well:
- Make sure the dough is soft but not too warm. If it’s too soft, the shapes won’t hold. Chill briefly if needed.
- Fill the piping bag evenly and hold it vertically above the baking sheet.
- Pipe each cookie with steady pressure in a slow circular motion to create neat swirls or flowers.
- Leave space between cookies so they don’t merge while baking.
- If you don’t have a piping bag, you can form small balls and flatten them with a fork for a simpler look.
These steps help keep your cookies looking as pretty as they taste!
Equipment You’ll Need
- Piping bag with large star tip – I recommend this for creating that pretty swirl design, plus it’s easy to use and makes shaping cookies simple.
- Baking sheet – A sturdy, flat pan that holds the cookies steady during baking for even edges.
- Silicone baking mat or parchment paper – Keeps cookies from sticking and makes cleanup easier.
- Electric mixer – To cream the butter and sugar quickly and smoothly, saving you time and effort.
- Mixing bowls – For combining your ingredients, and a whisk for whisking dry ingredients.
- Wire rack – For cooling the cookies without sogginess at the bottoms.
Flavor Variations & Add-Ins
- Chocolate Chips – Mix a handful into the dough before piping for a chocolatey twist.
- Lemon Zest or Almond Extract – Add a teaspoon for a fresh or nutty flavor alongside or instead of vanilla.
- Decorative Toppings – Lightly sprinkle colored sugar, sprinkles, or crushed nuts before baking to add crunch and color.
- Decorative Icings – Once cooled, drizzle with melted chocolate or royal icing for a fancy finish.
How to Make Butter Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar (plus extra for dusting)
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow an extra 10 minutes for cooling and dusting. Overall, get ready to spend roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup easy.
2. Mix Butter and Sugar:
In a large bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar together. Beat for about 3-5 minutes until the mixture becomes light and fluffy.
3. Add Vanilla:
Pour in the vanilla extract and mix until well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt to distribute the salt evenly throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
6. Shape the Cookies:
Transfer the dough into a piping bag fitted with a large star-shaped tip. Pipe the dough onto the prepared baking sheet in pretty swirls or flower shapes, spacing the cookies about 2 inches apart so they don’t stick together as they bake.
7. Bake:
Put the baking sheet in the oven and bake for 12-15 minutes. The cookies should be pale gold with slightly golden edges.
8. Cool and Dust:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cool, lightly dust the cookies with extra powdered sugar for a delicate sweet finish.
9. Serve or Store:
Enjoy your buttery, tender cookies with a cup of tea or coffee! You can store any leftovers in an airtight container at room temperature for up to one week.
Can I Use Salted Butter Instead of Unsalted?
Yes, you can! Just skip or reduce the added salt in the recipe since salted butter already contains salt to keep the flavor balanced.
How Should I Store Butter Cookies?
Store them in an airtight container at room temperature for up to one week to keep them fresh and crisp. For longer storage, you can freeze them in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and keep it refrigerated for up to 24 hours before piping and baking. Just let the dough soften slightly before piping for best results.
What If I Don’t Have a Piping Bag?
No worries! You can shape the dough into small balls and flatten them with a fork or the bottom of a glass for a simple variation of butter cookies.
