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, decorate with melted white or semisweet 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, 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 flour mixture 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 cookie cooling racks. 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 cups 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 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
These easy-to-make beautiful Butter Cookies will be the hit of your Christmas cookie trays. Get ready for all the oohhs and aahhs from family and friends.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: dessert
- Method: bake
- Cuisine: American
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.
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 cups 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 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.
Keywords: all butter cookies, Christmas cookies, homemade butter cookies, how to make butter cookies
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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.
Debi
Excellent cookies.
I would like to know where you purchased the festive plate with the hohoho ribbon intertwined.
Looks so beautiful with the cookies,
Thank you
Beth Pierce
Thank you! I received that as a gift so I am not sure. It was many years ago.
Suzanne M Jankowski
Hi, is white sugar, powdered or granulated sugar?
Beth Pierce
Granulated sugar
diane beckett
made these cookies today they are delicious.love them thanks for the receipe.
★★★★★
Beth Pierce
My pleasure Diane! So glad that you enjoyed them!
Heather
These look great and I’m looking forward to giving this recipe a try.
Can the dough be frozen for the biscuits to be made later?
Beth Pierce
Theoretically you can but consistency is everything when it comes to piping these cookies. There is a section in the post on that.
Grace
You say pipe with one swirl. Not sure how to do this step because I have never done it. Can you explain further. I have a cookie press. Is this what I should use? Thanks
Beth Pierce
You could make them with a press. I piped them. That is what I mean by saying a swirl. It is one full swirl or circle with the piping bag. Here is a quick video on piping butter cookies. Of course they make it look so easy.
Kevin
You named these right by calling them the best!
★★★★★
Kevin
These butter cookies were amazing! I cannot wait to make them again!
★★★★★
Sara Welch
These were like little bites of heaven! The perfect cure for my sweet tooth; looking forward to baking these again and again!
★★★★★
Toni Dash
Everyone at my house loved it!!
★★★★★
Sandi
These cookies were delicious crisp perfection!
★★★★★
Dorothy Reinhold
Can you really bake for the holidays without these beauties on the list?? I love everything about them!
Amanda
These look so tasty and fun to make, I can’t wait to make these with the kids!
Wanda
I have a weakness for butter cookies thanks to my mom making them when we were kids! I’m going to get my daughter to make these cookies for me!
★★★★★
Alison
These cookies are absolutely gorgeous! The chocolate and added sprinkles make it a beautiful holiday treat!
★★★★★
Bintu | Recipes From A Pantry
These look like the perfect cookies for the festive season! I love butter cookies and these look absolutely delicious!
★★★★★
Pam
I love love love butter cookies and this looks like a great recipe with lots of good tips. I have never thought of piping my cookie dough – what a good idea.
★★★★★