Hey there, cookie lover! Let me tell you about my absolute favorite butter cookies that never fail to impress. These classic cookies are buttery, crisp around the edges, and practically melt in your mouth. Whether you’re baking for the holidays, a special occasion, or just because you deserve something sweet, these butter cookies are always a hit.
I’ve been making these cookies for years, and they’ve become my go-to recipe whenever I need something simple but absolutely delicious. The best part? You probably already have all the ingredients in your kitchen right now. No fancy equipment needed, no complicated techniques – just pure, buttery goodness.
Gina’s Recipe Rundown:
Texture: The centers stay soft and melt-in-your-mouth thanks to the butter and cream, while the edges bake up lightly golden and just a bit crunchy.
Taste: These butter cookies are rich, sweet, and wonderfully buttery—like a cross between a classic shortbread and a soft sugar cookie. They have a delicate vanilla flavor that shines through without being overpowering, and each bite melts in your mouth with just the right amount of crispness around the edges.
Ease: With just a handful of everyday ingredients and basic kitchen tools, you can have dough ready to roll in minutes.
Why I love it: I love these butter cookies because they’re classic, comforting, and endlessly versatile. The buttery, melt-in-your-mouth flavor is timeless, and they’re perfect for decorating, gifting, or just sneaking straight from the cookie sheet. They’re simple enough to make any day feel special, yet impressive enough to share with family and friends—always a crowd-pleaser!
Why You’ll Love This Recipe
First off, these cookies are incredibly versatile. You can pipe them into pretty shapes, roll them out and use cookie cutters, or simply shape them by hand. They’re perfect for decorating with sprinkles, drizzling with chocolate, or enjoying plain (because honestly, they’re that good on their own).
The texture is what really sets these apart. They’re tender and crumbly, but they hold their shape beautifully. And that rich, buttery flavor? Absolutely divine. Trust me, once you make these, you’ll never go back to store-bought butter cookies again.
Ingredient Notes
- Butter (room temperature): Softened butter creams more easily with the sugar, giving the cookies their rich flavor and tender, melt-in-your-mouth texture.
- Granulated Sugar: Sweetens the dough and helps create those crisp, delicate edges classic to butter cookies.
- Egg: Adds structure and helps bind the ingredients, creating a smooth, workable dough.
- Heavy Cream: Adds richness and moisture, giving the cookies a softer, creamier crumb.
- Vanilla Extract: Enhances the buttery flavor and adds warm, sweet depth to the cookies.
- All-Purpose Flour: Provides the base structure of the cookie—just enough to hold shape while staying tender.
- Baking Powder: Gives the cookies a slight lift so they bake up light rather than overly dense.
Kitchen Equipment
- Stand Mixer with the paddle attachment or Hand Mixer/Electric mixer: For creaming the butter and sugar until perfectly fluffy. (You can also use a large bowl)
- Mixing Bowls: A couple of sizes will come in handy for prepping ingredients.
- Measuring Cups & Spoons: Accurate measuring = better cookies.
- Rolling Pin: To roll the dough to that ideal ¼-inch thickness.
- Cookie Cutters: Any shapes you love—seasonal, classic, or playful.
- Baking Sheets: Flat, sturdy sheets for even baking.
- Parchment Paper or Silicone Baking Mats: Helps prevent sticking and keeps cleanup easy.
- Cooling Rack/Wire rack: To cool the warm cookies evenly once they come out of the oven.
- Piping bag: Don’t forget a piping bag if you plan on decorating these easy butter cookies.
- Cookie Press: This recipe can also be used with a cookie press.
- Plastic wrap: Use it if you want to chill the cookie dough or when storing the cookies. You can also use an airtight container.
How to Make Butter Cookies
- Preheat your oven to 425°F.
Line a couple of baking sheets with parchment or silicone mats and set them aside. - In the bowl of a stand mixer, cream the butter and sugar together until it’s light, fluffy, and looking irresistible.
Add the egg, heavy cream, and vanilla, mixing just until everything comes together. - Slowly stir in the flour and baking powder until the dough forms and pulls away from the sides of the bowl.
- Roll the dough out on a smooth surface to about ¼-inch thick.
Grab your favorite cookie cutters and start cutting out shapes, then gently transfer them to your prepared baking sheets. - Bake for 6–8 minutes, just until the edges start turning a light golden brown.
Repeat with the remaining dough. - Let the cookies cool right on the baking sheets until they reach room temperature. Then they’re ready for decorating—or pop them straight into an airtight container to enjoy later.
Variations & Substitutions
Once you’ve mastered the basic recipe, feel free to get creative! Here are some of my favorite variations:
Almond Butter Cookies
Replace the vanilla extract with almond extract for a lovely nutty flavor. Top with sliced almonds before baking for extra crunch and visual appeal.
Lemon Butter Cookies
Add 1 tablespoon of fresh lemon zest and 1 teaspoon of lemon juice to the dough. These are perfect for spring and summer gatherings!
Chocolate-Dipped Butter Cookies
Once your cookies are completely cool, dip half of each cookie in melted chocolate. Let the chocolate set before serving. It’s such an elegant touch!
Jam Thumbprints
Roll the dough into balls, make an indentation with your thumb, and fill with your favorite jam before baking. Classic and delicious!
Cinnamon Sugar Cookies
Roll the dough balls in a mixture of cinnamon and sugar before baking. Perfect for fall and winter!
Storage
Store cooled butter cookies in an airtight container at room temperature for up to 1 week. If you want them to stay fresh longer, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying, and they’ll taste just as buttery and delicious as the day you baked them.
Expert Tips
Use Quality Butter
Since butter is the star ingredient here, quality matters. Use real butter, not margarine, and I always recommend unsalted so you can control the salt level. European-style butter with higher fat content will give you even richer cookies, but regular unsalted butter works beautifully too.
Soften Your Butter Properly
Your butter should be soft enough that you can easily press your finger into it, but it shouldn’t be melted or greasy. Room temperature butter creams best and gives you the ideal cookie texture. If you forgot to take it out ahead of time, cut it into small cubes – it’ll soften faster.
Don’t Skip the Chilling
If your dough feels too soft to work with, pop it in the refrigerator for 20-30 minutes. This is especially helpful if you’re making cut-out cookies or if your kitchen is warm. Chilled dough holds its shape better during baking.
Rotate Your Pans
For even baking, rotate your baking sheets halfway through the baking time. Ovens have hot spots, and this simple step ensures all your cookies bake evenly.
Storage Is Key
Store your cooled cookies in an airtight container at room temperature. They’ll stay fresh for up to a week (if they last that long!). You can also freeze the baked cookies for up to 3 months or freeze the unbaked dough for up to 2 months.
FAQ’s
Why are my cookies spreading too much?
This usually happens when the butter is too soft or melted. Make sure your butter is just softened, not greasy. Also, try chilling the dough before baking, and make sure your baking sheets aren’t still warm from a previous batch.
Why are my cookies too hard?
Overbaking is the most common culprit. Remember, these cookies should be just lightly golden around the edges. They’ll firm up as they cool, so it’s better to slightly underbake than overbake.
Can I make these cookies ahead of time?
Absolutely! The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. The baked cookies also freeze beautifully – just thaw at room temperature when you’re ready to enjoy them.
Can I use salted butter instead?
You can. Salted butter can make the cookies taste too salty, especially if you’re using it as your main ingredient. So keep that in mind, as these cookies aren’t overly sweet, so you won’t need to cut any sweetness with salt.
Why did my cookies turn out crumbly?
This could be from too much flour or not enough butter. Make sure you’re measuring your flour correctly – spoon it into the measuring cup and level it off rather than scooping directly from the bag.
Serving Suggestions
These butter cookies are incredibly versatile! Here are some of my favorite ways to serve them:
- With Tea or Coffee: They’re the perfect accompaniment to your afternoon tea or morning coffee. The buttery richness pairs beautifully with both.
- As Gift Cookies: Pack them in pretty tins or boxes for homemade gifts. Everyone loves receiving homemade cookies!
- Cookie Sandwiches: Spread jam, Nutella, or buttercream between two cookies for an extra-special treat.
- With Ice Cream: Serve them alongside your favorite ice cream for a simple but elegant dessert.
- Dunking Cookies: These are sturdy enough for dunking in milk, hot chocolate, or coffee without falling apart.
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this cookie recipe, you’re going to love these other cookies, too. Please click each link below to find the easy, printable recipe!
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Butter Cookies Recipe
Ingredients
- 1 cup butter – room temperature
- ½ cup granulated sugar
- 1 egg
- 2 tbsp heavy cream
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
Instructions
- Preheat the oven to 425 degrees.
- Line baking sheets with parchment or silicone baking mats – set aside.
- Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy.
- Mix in the egg, heavy cream, and vanilla, just until incorporated.
- Slowly stir in the flour and baking powder until fully combined and the dough has formed.
- Roll the dough out on a smooth, flat surface – rolling until about ¼” thick.
- Cut with your favorite cookie cutters and transfer the cut shapes onto the prepared pans.
- Bake for 6-8 minutes or until the edges start to brown.
- Repeat with the remaining dough until it is all used.
- Cool on the baking sheets until room temperature before decorating or transferring to an airtight container for storage.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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