Butter Cookies are are a classic holiday cookie that are so soft, sweet, and buttery they melt in your mouth, ready in under 20 minutes!
You know that cookies are one of the most important holiday traditions around, so this Christmas try baking these Award Winning Gingerbread Cookies, Chocolate Chip Cookies and Peanut Butter Blossoms.
BUTTER COOKIES
Butter Cookies are soft and buttery, and are a MUST when the holidays come around. These are really kid-friendly because they are the PERFECT cookies to cut into fun holiday shapes with a cookie cutter or cookie press. Plus you can make them weeks ahead of time and freeze, so you’ll have one less thing to do when the holidays come around. This is also a great recipe to make and place in decorative tins to give away as gifts for the holidays!
You might also know these as Danish Butter Cookies, and they taste really similar to shortbread cookies. The difference here is that Butter Cookies are slightly less crumbly, and a bit sweeter. You may even prefer to make Butter Cookies for dessert over shortbread because of the flavor and texture.
HOW TO MAKE BUTTER COOKIES
- Preheat oven to 350 degrees and in a stand mixer cream the butter and sugar together until light and fluffy.
- Add in the egg, then the vanilla until well incorporated before adding in the flour and salt until just combined.
- Put into a cookie press or form balls pressed slightly flat with the bottom of a glass before baking for 8-10 minutes.
Create a free account to Save Recipes
FREQUENTLY ASKED QUESTIONS
These two cookies are really close, but have a few key differences. Shortbread cookies typically have more butter, while a Butter Cookie recipe uses more all-purpose flour and sugar. The result is Butter Cookies are more sturdy and hold up better to things like cookie cutters or a cookie press, while shortbread tends to be more crumbly. However, the typical Christmas cookie is usually a sugar cookie.
It’s recommended to use unsalted butter because it lets you adjust the flavor of the dough to how you like it. You can use salted butter in this Butter Cookie recipe, but keep in mind that the flavor may end up more salty than desired. Also, the level of saltiness can vary by brand of butter. If you do use salted butter, omit the salt in the recipe, or it will be too much.
You want your butter to be softened for this cookie recipe, which basically means room temperature. If your butter is too cold or too warm or melted, the cookies will spread and flatten too much and become crispy. You want to hit that sweet spot right in the middle.
There are a few ingredients you can use to substitute eggs in a cookie recipe. You can try adding half a mashed banana per egg, ¼ of a cup of applesauce per egg, or one tablespoon of corn starch plus two tablespoons of water per egg. Use more or less vanilla extract to adjust the flavor of your cookie.
TIPS FOR MAKING BUTTER COOKIES
- If your dough gets too sticky, try dusting your hands and your working surface with all purpose flour. If you think the dough is getting too warm, try refrigerating the dough for 20-30 minutes before working with it again.
- Be careful not to over mix your cookies, or they may end up too dry. Stop when the dough is just combined.
- Make sure you cream your butter and sugar together before adding anything else, or your dough may not turn out smooth.
- If your cookies spread too much, place on a baking sheet and refrigerate for 20 minutes before baking to help the butter firm up.
- Top with powdered sugar, buttercream frosting, royal icing, or sprinkles.
- Line your cookie sheet with a piece of parchment paper to prevent the cookie dough from sticking and to make cleanup easier.
MORE EASY CHRISTMAS COOKIES
- Chocolate Cake Mix Cookies
- Oatmeal Cookies
- Snickerdoodle Cookies
- Monster Cookies
- Rolled Sugar Cookies with Sugar Cookie Frosting!
Ingredients
- 1 cup unsalted butter , softened
- 1 cup sugar
- 1 large egg
- 2 1/8 cups flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees and in a stand mixer cream the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add in the egg, then the vanilla until well incorporated before adding in the flour and salt until just combined.
- Put into a cookie press or form balls pressed slightly flat with the bottom of a glass before baking for 8-10 minutes.
Video
Notes
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Photos used in a previous version of this post.
I made these today and I absolutely love them. The flavor is so good! I didn’t see where you mentioned how to store them. Thanks again for the recipe.
Can you make these with swerve sweetener?
I’ve not tested it but if you decide to try, I’d love to know how it turns out. Thanks!
No rating yet, just a question. I’m not a baker, and when I’ve tried to make the supposedly simple dough for cookie cutters, I’ve ended up with dense, tough, floury cookies. (I will assume too much flour, overhanded – should have let it chill longer). So now I have 2, 5, and year old grandkids and I think I ought to do the “grandmotherly” thing and let the kids use cookie cutters
Should I chill the dough first, then roll it out – to what thickness? Then? Do the sprinkles and jimmies get pressed in or just sprinkled on? If I make colored icing (and I dread the mess) how?
Thank you
All good questions. 🙂
I’d let the dough chill for at least 1 hour before rolling it out. You’ll want it to be about 1/8 inch thick. It really doesn’t matter whether you sprinkle before or after you bake. They may melt if you add them before but I usually recommend adding frosting and sprinkles with the kids. It’s easier to work with cooled cookies. If you dread the mess of frosting, dare I say, you can always buy the pre-made tubes at the store for an easier way for the kids to use it and then just toss at the end. I hope this helps and that you and your grandkids have fun!
How do you measure your flour? Do you do it the same way for all your cookies?
I scoop it out with a spoon into a measuring cup and then use a knife to take the excess off of the top. Hope this helps!
I absolutely love these cookies, my family can’t get enough of them. They are very buttery but not overpowering . I was hesitant because I have had bad luck with trying baking recipes on websites. This recipe did not disappoint!
So glad the cookies turned out for you!
I did something wrong and I’m not sure what. I ended up with a festive butter covered cookie sheet hahaha!
Oh no!! I hope it’s still delicious!
can you get a head start by baking and freezing them?
Sure, just make sure that they’ve cooled down before freezing.
How much sprinkles did you use and when in the recipe?
I roll in the sprinkles before baking. I just uses a standard container and enough to spread out on the plate that I rolled the dough on. I don’t pour out too many at a time so I don’t waste them. Hope that helps!
WHAT KIND OF FLOUR SELF RISING OR PLAIN
I used all-purpose flour for this recipe.
I love butter cookies! I’m ready for the holiday season so I can make these in our massive cookie bake.
I’m SO ready for holiday baking season!
These butter cookies are sweet and so chewy!
Thanks! Glad you liked them!
Yummy! I’m going to add these to my cookie trays this holiday season.
Thanks! I’d love to know how they turn out!
These look so festive! My kids always love sprinkles. Thanks for sharing the recipe.
My littles love the sprinkles too! They say it’s the best flavor 😀
I have to say Sabrina another special recipe to add to my collection, Thank you, and keep them coming! Sincerely Carolyn G
You’re so welcome! Stay tuned for many more cookie recipes to gear up for the holiday baking season!!