Butter Cookies Recipe

Introduction

These classic butter cookies are buttery, tender, and perfectly sweet—a timeless treat for any occasion. With a simple recipe and optional decorations, they’re easy to customize and impress your friends and family.

Ingredients

• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• 2-3 teaspoons milk, if needed
• White chocolate chips (optional)
• Semi-sweet chocolate chips (optional)
• Coconut oil (optional)
• Sprinkles

Instructions

1. Step 1: Whisk together the flour and salt, then set aside for a few minutes.
2. Step 2: Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat the softened butter and sugar for about 2 minutes until creamy.
3. Step 3: Add the vanilla extract and egg, then beat for another minute until combined.
4. Step 4: Add the flour mixture and beat just until incorporated.
5. Step 5: Check the dough’s consistency by piping a small amount through a large open star tip. It should be stiff but pipeable. If too stiff, add 1 teaspoon of milk at a time until it can be piped easily.
6. Step 6: Pipe swirls about 2½ inches apart on ungreased cookie sheets. Refrigerate uncovered for 30–40 minutes.
7. Step 7: Bake in a preheated 350°F (175°C) oven for 12–15 minutes or until edges are lightly browned.
8. Step 8: Remove from oven and let cookies sit on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely before decorating.
9. Step 9: If desired, melt chocolate chips in the microwave according to package instructions. Stir in about 1 teaspoon coconut oil per cup of chips to thin, if preferred. Drizzle over cookies and dust with sprinkles.

Tips & Variations

• For firmer cookies, chill the dough longer before baking.
• Use different piping tips to create unique shapes and textures.
• Try mixing mini chocolate chips into the dough for added texture.
• Substitute almond extract for vanilla for a different flavor twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag for up to three months. Reheat gently if desired, but they’re delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit adding extra salt or reduce it slightly to avoid an overly salty flavor.

What if my dough is too soft to pipe?

If the dough is too soft, chill it in the refrigerator for 20–30 minutes to firm up before piping onto baking sheets.

Butter Cookies Recipe

Print Recipe

★★★★★

4.9 from 580 reviews

Classic buttery cookies with a tender, melt-in-your-mouth texture, perfect for piping into decorative swirls. These butter cookies are easy to make using simple ingredients and can be wonderfully customized with chocolate chips and sprinkles for festive decoration.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups all-purpose flour
• ¼ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• 2–3 teaspoons milk, if needed

Optional for Decoration

• White chocolate chips
• Semi-sweet chocolate chips
• Coconut oil (to thin melted chocolate, optional)
• Assorted sprinkles

Instructions

1. Prepare Dry Ingredients: Whisk together the all-purpose flour and salt in a bowl, then set aside for a few minutes to ensure even distribution of the salt.
2. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat the softened unsalted butter and granulated sugar together for about 2 minutes until light and fluffy. Add the vanilla extract and egg, then continue beating for an additional minute to combine.
3. Incorporate Flour Mixture: Add the flour and salt mixture to the creamed butter and sugar, beating only until the dough just comes together. Avoid overmixing to maintain tenderness.
4. Adjust Dough Consistency: Test the dough’s pipeability by placing a small amount into a piping bag fitted with a large open star tip (such as Ateco 826 or 827). The dough should be stiff yet pipeable. If it’s too stiff, gradually add milk one teaspoon at a time until the desired consistency is reached.
5. Pipe Cookies: Pipe dough swirls about 2½ inches apart onto ungreased cookie sheets to allow for spreading. Refrigerate the piped dough uncovered for 30 to 40 minutes to firm up before baking.
6. Bake Cookies: Preheat oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes or until they are lightly browned around the edges. Remove from oven, allow to sit for 5 minutes on the baking sheet, then transfer to cooling racks to cool completely.
7. Optional Decoration: If desired, melt white or semi-sweet chocolate chips in the microwave following package instructions. To thin the chocolate, stir in about 1 teaspoon of coconut oil per cup of chips. Drizzle the melted chocolate over cooled cookies and dust with assorted sprinkles for a festive touch.

Notes

• Ensure butter is softened to room temperature for easier mixing and smooth dough.
• Chilling the piped dough is essential to help maintain cookie shape during baking.
• Use an open star piping tip for the classic swirled butter cookie appearance.
• Adjust milk quantity carefully to avoid overly soft dough that’s hard to pipe.
• If decorating, let cookies cool completely before applying melted chocolate to prevent melting and smudging.
• Store cookies in an airtight container to retain freshness and crispness.

Keywords: butter cookies, piped cookies, classic cookies, holiday cookies, vanilla cookies, decorative cookies