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. Dip in melted chocolate and dress up with assorted holiday sprinkles for an extra special touch.
These gorgeous, sweet treats always bring joy to friends and family. I love to serve these on my Christmas cookie trays with spritz cookies, snowball cookies, and peppermint thumbprints.
Why You Will Love Them
- These tasty cookies always look like you went the extra mile. Everyone always compliments them on their appearance and taste.
- Anyone can make these cookies with a bit of preparation. Read my helpful tips so you will be ready to tackle them quickly.
- Not only are these cookies pretty, but they are 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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Unsalted butter: Through trial and error, I found that 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.
- Vanilla extra: the pure stuff for the best flavor
- Egg: a large one warmed to room temperature
- Chocolate chips: good quality white and semi-sweet chocolate chips. You can use melting wafers, too.
How to make Butter Cookies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by whisking your flour and salt together. Then, using a stand mixer with the paddle attachment at medium speed, beat the butter and sugar for about 2 minutes. Add the vanilla extract and the egg, mixing just until combined. Remember to scrape down the beater and bowl several times.
Add the dry ingredients to the wet ones, beating on medium until combined. 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.
Pipe the cookies onto an ungreased cookie sheet a few inches apart. One small swirl works perfectly. Chill the piped cookies in the refrigerator for about 30 minutes.
Bake, cool for a few minutes, and move to a wire rack to cool thoroughly. Once completely cool, dunk in melted white or semisweet chocolate. Place them on parchment paper so they won’t stick, and dust them with assorted sprinkles.
Preparation Tips and Storage
- Prepare by making room in the refrigerator for the cookie trays to chill for 30 minutes.
- Always spoon flour into the measuring cup and level off with a table knife to correctly measure flour.
- Pipe the cookies using a large piping tip 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.
- Store the cookies at room temperature in an airtight container for up to 1 week.
Frequently Asked Questions
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 it into disks and bake for 10-12 minutes or until lightly browned.
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 to make them when you can mix, pipe, refrigerate, and bake them consecutively.
Thoroughly cool the baked cookies. Then, flash-freeze them in a single layer on a baking sheet. Once frozen, place them in a sturdy freezer-safe container with parchment paper between the layers.
Thaw them in the fridge overnight to avoid condensation. Dip in chocolate and coat with sprinkle after thawing to avoid chocolate discoloration from freezing.
More Christmas Cookie Recipes
Best Butter Cookie Recipe
Ingredients
- 2 ¼ 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
- 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
- Prepare by making room in the refrigerator for the cookie trays to chill for 30 minutes.
- Always spoon flour into the measuring cup and level off with a table knife to correctly measure flour.
- Pipe the cookies using a large piping tip 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.
- Store the cookies at room temperature in an airtight container for up to 1 week.
Nutrition
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Stephanie
I love these cookies but has never tried making them before. Thanks for a great recipe that’s easy to follow, these are always devoured.
Emily
I love these butter cookies so much. They are the best and one of my youngest daughters favorites. You can decorate them for any time of the year. Thanks for the recipe.
Beth Pierce
You are most welcome, Emily!
Sadie
There’s something so comforting about a good butter cookie, and your recipe brought back so many memories of baking with my grandma during the holidays. I love how simple ingredients can make something so decadent, delicate and full of love.
Olivia
We love these butter cookies! Thank you for the great recipe, my kids loved them!
Mary
These are so tasty and beautiful dipped in chocolate with sprinkles. It adds a little something and makes them festive. The kids loved them.
Melissa!
I love butter cookies. They are so yummy and easy to make. They are delicious!
Jennifer P
I used to make butter cookies all the time, they are so fun and easy to make! These look super tasty, especially dipped in chocolate. Total yum!
Michelle
Oh my, these cookies were SO delicious! I couldn’t recommend this recipe more; the perfect combo of flavors and they turned out amazingly. Thank you!
Beth Pierce
You are most welcome, Michelle!
Mow De
A universally loved treat! I prefer butter cookies to shortbread and even cookies on occasions!
Beth Pierce
Me too!
Mallory
Mmmm butter cookies are so delicious and such a perfect afternoon treat! I am dreaming of one now with my cup of joe. Now that I think about it. This will also be a great treat for my son’s class on his birthday this week!
Beth Pierce
Thanks, Mallory! I hope they enjoy them as much as we do!
Lisa
MMMM, these cookies are so good, my mom used to make them for us. I need to make a batch, I know me and the kids would eat them all in one day…lol lol That butter flavor just makes them melt right in your mouth.
Beth Pierce
Yes it really does!
Becky V.
Can you freeze the dough and bake later?
Beth Pierce
I hesitate on freezing this dough. Are you piping the cookies? It is difficult to get the consistency just right, and freezing it will make it more difficult.
Tina
Dough is very easy yo work with even with my press.
Antoinette
Can I keep the cookies in an air tight container ?
If so for how long ?
Thank you
Beth Pierce
Store the cookies at room temperature in an airtight container for up to 1 week.
Lori Hemmelgarn
Love these! Remind me of my childhood! Can these be frozen?
Beth Pierce
Yes you can but cool completely first and be gentle with them.