These delicious Butter Cookies are one of my all-time favorite Christmas Cookies. With a few helpful tips, these beautiful classic cookies are so easy to make. For an extra special touch, dip in melted chocolate and dress up with assorted holiday sprinkles.
These gorgeous sweet treats always bring joy to friends and family. I love to serve these on my Christmas cookie trays with Spritz Cookies, Buttery Pecan Snowball Cookies, and Peppermint Chocolate Thumbprint Cookies.
Why this recipe works
- These tasty cookies always look like you went the extra mile. Everyone always compliments these cookies both on appearance and taste.
- With a little preparation, anyone can make these cookies. Be sure to read my helpful tips so you will be ready to tackle these in short order.
- Not only are these cookies pretty, but they are absolutely yummy. They are one of our all-time favorite cookies.
- These delectable confections are made with easy ingredients that you may already have in your pantry.
How to make Butter Cookies
Start by whisking your flour and salt together. Then using a stand mixer with the paddle attachment on medium speed, beat the butter and sugar for about 2 minutes. Then add the vanilla extract and the egg mixing just until combined. Remember to scrape down the beater and bowl several times. Next, add the dry ingredients to the wet ingredients beating on medium just until combined. Now take a close look at the batter. Is it stiff but pipeable? You may need to put some in a piping bag and try. If it is too stiff to pipe, add one teaspoon of milk to the batter until it is pipeable. You don’t want the dough to be loose, or the cookies will spread too much.
Pipe the cookies onto an ungreased cookie sheet a few inches apart. One small swirl works perfectly. Then chill the piped cookies in the refrigerator for about 30 minutes. Next, bake in a preheated oven for 12-15 minutes. Remove from the oven and let sit for 5 minutes before transferring to a wire rack to cool. Once completely cool, dunk in melted white or semisweet chocolate. Then, place them on parchment paper so they won’t stick and dust with assorted sprinkles.
Recipe notes and helpful tips
- These cookies are best when the dough is made; the piped cookies are refrigerated and then baked consecutively. If the cookie dough is made and refrigerated before being piped, it becomes too stiff to pipe. If it is made and sits in the warm air, it becomes too loose, and the cookies spread too much. Plan the time when you can mix, pipe, refrigerate, and bake them consecutively.
- Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
- Prepare by making room in the refrigerator for the cookie trays to chill for 30 minutes.
- To correctly measure flour, always spoon flour into the measuring cup and level off with a table knife.
- Bring your egg to room temperature by taking it out of the refrigerator 30 minutes before starting the recipe. If you forget, place the egg in a bowl of warm water (not hot) for 5-10 minutes. Be sure to dry the egg well before cracking.
- Pipe the cookies using a large piping tip right onto an ungreased baking sheet. I have found that parchment paper makes it more difficult to pipe the cookies and may increase the possibility of spreading. One simple piped swirl works best.
- Through trial and error, Land O Lakes butter works best with cookies, and it is worth every penny. My cookies do not spread as much, and the flavor is phenomenal.
- Store the cookies at room temperature in an airtight container for up to 1 week.
- To thin out the chocolate for dipping, I add about 1 teaspoon of coconut oil to 1 cup of chips before melting. It leaves a little bit of a coconut taste (which I love), but it is optional.
How to make slice and bake Butter Cookies
Shape the dough into a log wrapped in wax paper. Refrigerate for at least 1 hour up to overnight. Unwrap the dough and roll it in sanding sugar. Slice in disks and bake for 10-12 minutes or until lightly browned.
Other Christmas cookie recipes you will love!
Best Butter Cookie Recipe
Ingredients
- 2 ¼ cups all purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup 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
- Whisk together the flour and salt; set aside for a few minutes.
- Using a stand mixer with the paddle attachment or a hand mixer on medium speed, beat butter and sugar for about 2 minutes. Add the vanilla extract and egg and beat for 1 minute. Add flour mixture and beat just until incorporated.
- Evaluate the dough. Is it pipeable? If unsure, put a little bit into a piping bag fitted with a large open star tip like the Ateco 826 or 827. It should be stiff when piping. If it is too stiff, add 1 teaspoon of milk at a time to the dough until it is pipeable.
- Pipe swirls about 2 1/2 inches apart on ungreased cookie sheets. Refrigerate uncovered for 30-40 minutes.
- Bake in a 350-degree preheated oven for 12-15 minutes or until lightly browned. Remove from the oven and let sit for 5 minutes before transferring to cookie cooling racks. Completely cool cookies before decorating.
- If desired, melt chocolate in the microwave according to package instructions. I use just about 1 teaspoon of coconut oil per cup of chips to thin out the chocolate, but it is not a must. Dust with assorted sprinkles.
Video
Notes
- These cookies are best when the dough is made; the piped cookies are refrigerated and then baked consecutively. If the cookie dough is made and refrigerated before being piped, it becomes too stiff to pipe. If it is made and sits in the warm air, it becomes too loose, and the cookies spread too much. Plan the time when you can mix, pipe, refrigerate, and bake them consecutively.
- Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
- Prepare by making room in the refrigerator for the cookie trays to chill for 30 minutes.
- To correctly measure flour, always spoon flour into the measuring cup and level off with a table knife.
- Bring your egg to room temperature by taking it out of the refrigerator 30 minutes before starting the recipe. If you forget, place the egg in a bowl of warm water (not hot) for 5-10 minutes. Be sure to dry the egg well before cracking.
- Pipe the cookies using a large piping tip right onto an ungreased baking sheet. I have found that parchment paper makes it more difficult to pipe the cookies and may increase the possibility of spreading. One simple piped swirl works best.
- Through trial and error, Land O Lakes butter works best with cookies, and it is worth every penny. My cookies do not spread as much, and the flavor is phenomenal.
- Store the cookies at room temperature in an airtight container for up to 1 week.
- To thin out the chocolate for dipping, I add about 1 teaspoon of coconut oil to 1 cup of chips before melting. It leaves a little bit of a coconut taste (which I love), but it is optional.
Nutrition
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Sarah
Hi! I was wondering if I could roll out the cookies instead and cut them like that? I have a super cute reindeer rolling pin and was hoping to use them for this.Thanks! 😊
Beth Pierce
Sorry about the delay, Sarah. I have not rolled these out although I think that you certainly could. I would omit the milk and only use it if needed. You have to get the dough a little thinner to pipe it.
Angela
These really are the best cookies!! They were perfectly sweet and had a great texture, and were so festive too! I know I’ll be making these all throughout the holiday season!
Kendra
Made these and they are great. however I tasted the dough and it was a bit tasteless. I added a 1/2 cup of icing sugar and a 1 tsp of almond extract. They turned out perfect.