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 I Love These Cookies
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 extract: 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.
- Whisk the flour and salt together.
- 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.
- 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. Decorate as desired.
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 sprinkles after thawing to avoid chocolate discoloration from freezing.
More Christmas Cookie Recipes
Butter Cookies Recipe
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
- 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 2½ 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
Nutrition
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Joy
I had no idea that butter cookies were so easy to make. I will be saving this recipe for the holidays ! Thanks
Beth Pierce
My pleasure, Joy!
Steph S
YUM! Baking season is almost upon us (and I couldn’t be more excited)! I love butter cookies and am always looking for great recipes for them. Thanks so much!
Melanie w
Ooo yes please!!! I love a yummy cookie and the nutter ones are so Moorish. I am going to have to try and bake these myself at the weekend nom nom nom xx
Beth Pierce
Thanks, Melanie! Enjoy!
LisaLisa
My kids love butter cookies, and I know they would really enjoy these. I’m going to make these over the Holiday, they really look good.
Beth Pierce
Thanks, Lisa! Enjoy!
Catherine Kay
These butter cookies are absolutely delicious! The perfect balance of buttery richness and melt-in-your-mouth texture. Your recipe was easy to follow, making it simple to bake a batch of the best butter cookies ever.
Beth Pierce
Thank you, Catherine. I am glad that you enjoyed them.
Cathleen
This post brings back such sweet memories of baking with my grandmother. There’s something so comforting about a classic butter cookie, and your recipe seems like the perfect balance of buttery goodness and a touch of sweetness.
Kristine
Yum! Another great recipe. This butter cookie recipe is so versatile. Ty for the detailed simple instructions!
Beth Pierce
The pleasure is all mine, Kristine!
Pedja
These cookies are incredible! Everyone loves them for their perfect sweetness, great texture, and festive vibe. No need to wait for the holidays—these treats are a hit anytime!
Beth Pierce
Thank you, Pedja! I agree 100%.
Kimberley A
These butter cookies are absolutely delicious and perfect for any occasion! Just change the sprinkles out to match the season. Thanks for sharing such a classic treat!
Ben
These cookies are fully awesome! I’m not one to wait for the holiday to enjoy my treats, so I made these last night. They’re the best I’ve ever had.
Beth Pierce
Thank you, Ben! I am glad that you enjoyed them!