Butter Cookies
These classic Butter Cookies are rich, delicate, and wonderfully buttery, with lightly crisp edges and a tender, melt-in-your-mouth center. Made with simple pantry ingredients, they’re perfect for tea time, holiday cookie trays, gifting, or enjoying with a cup of coffee.
The combination of butter, powdered sugar, vanilla, and cornstarch gives these cookies their beautifully fine, delicate texture.
Recipe Information
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 10–13 minutes
- Total Time: About 1 hour
- Yield: 30–36 cookies
- Difficulty: Easy
- Oven Temperature: 350°F (175°C)
Ingredients
- 200 g unsalted butter, softened
- 100 g powdered sugar, sifted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 300 g all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- Pinch of salt
Optional Garnishes
- Melted chocolate, for dipping
- Sprinkles
- Chopped pistachios
- Powdered sugar
- Maraschino cherries or candied cherries
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugar
Place the softened butter in a large mixing bowl.
Beat with an electric mixer for 2–3 minutes, until smooth, pale, and creamy.
Gradually add the sifted powdered sugar.
Continue beating for another 1–2 minutes, until light and fluffy.
Don’t use melted butter—the softened butter is important for achieving the right cookie texture.
3. Add the Egg and Vanilla
Add the egg and vanilla extract.
Beat on low speed until completely incorporated.
Scrape down the sides of the bowl as needed.
The mixture should be smooth and creamy.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
Mix until evenly distributed.
5. Make the Cookie Dough
Gradually add the dry ingredients to the butter mixture.
Mix on low speed just until a soft dough forms.
Do not overmix.
The finished dough should be smooth, soft, and easy to shape.
6. Chill the Dough
Cover the dough and refrigerate for approximately 30 minutes.
Chilling helps the butter firm up and reduces excessive spreading during baking.
If your kitchen is particularly warm, chill for up to 45 minutes.
7. Shape the Cookies
There are several ways to shape these cookies.
Piped Butter Cookies
Transfer the dough to a piping bag fitted with a large open-star tip.
Pipe small rosettes, swirls, or “S” shapes onto the prepared baking sheets.
Rolled Butter Cookies
Roll the chilled dough to approximately 6 mm (¼ inch) thick on a lightly floured surface.
Cut into your favorite shapes using cookie cutters.
Simple Round Cookies
Roll the dough into small balls, place them on the baking sheet, and gently flatten with a fork or the bottom of a glass.
Leave about 4–5 cm (2 inches) between cookies.
8. Bake
Bake for 10–13 minutes, depending on the size and shape of the cookies.
The cookies should look set and the edges should be very lightly golden.
Avoid letting the entire cookie become dark brown—the goal is a delicate, buttery cookie with a pale golden appearance.
9. Cool
Remove the baking sheet from the oven.
Allow the cookies to cool on the baking sheet for 5 minutes.
They will be delicate while hot.
Carefully transfer them to a wire rack and allow them to cool completely.
10. Decorate
Once completely cool, decorate if desired.
Dip half of each cookie into melted chocolate, sprinkle with chopped pistachios, or simply dust with powdered sugar.
Allow chocolate-covered cookies to sit until the chocolate has set.
Chef’s Tips
Use Real Butter
Butter is the star ingredient, so use good-quality unsalted butter for the best flavor.
Avoid substituting margarine unless specifically necessary.
Don’t Melt the Butter
The butter should be soft enough to press with your finger but should still hold its shape.
Melted butter will cause the cookies to spread too much.
Sift the Powdered Sugar
Sifting helps prevent lumps and creates a smoother dough.
Don’t Overmix
Once the flour is incorporated, stop mixing. Overworking the dough can develop gluten and make the cookies less tender.
Chill When Needed
If the dough becomes too soft while shaping, place the baking sheet in the refrigerator for 10–15 minutes before baking.
Watch the Baking Time
Butter cookies can go from lightly golden to overbaked quickly.
The edges should be just beginning to color.
Variations
Chocolate-Dipped Butter Cookies
Melt 100 g chocolate and dip half of each cooled cookie into it.
Place on parchment paper and allow the chocolate to set.
Lemon Butter Cookies
Add:
- 1 tbsp finely grated lemon zest
- 1 tsp fresh lemon juice
to the dough.
Almond Butter Cookies
Replace ½ tsp of the vanilla with almond extract and sprinkle sliced almonds over the cookies before baking.
Coconut Butter Cookies
Add ½ cup (40 g) finely shredded coconut to the dough.
Chocolate Butter Cookies
Replace 25 g of the flour with 25 g unsweetened cocoa powder for a chocolate version.
Jam-Filled Butter Cookies
Pipe or shape the dough into small rounds, create a shallow indentation in the center, and fill with a small amount of raspberry or strawberry jam before baking.
Make-Ahead Instructions
The cookie dough can be prepared up to 2 days ahead.
Keep it tightly wrapped and refrigerated.
Allow the dough to soften slightly before shaping if it becomes too firm.
You can also shape the cookies and refrigerate them on the baking sheet for several hours before baking.
Freezing
Freeze the Dough
Wrap the dough tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator before shaping.
Freeze Baked Cookies
Completely cooled cookies can be frozen in an airtight container for up to 2 months.
Separate layers with parchment paper.
Thaw at room temperature before serving.
Storage
Store completely cooled butter cookies in an airtight container at room temperature for up to 1 week.
Keep them away from moisture to preserve their delicate crispness.
Serving Suggestions
Serve these cookies with:
- Tea
- Coffee
- Espresso
- Hot chocolate
- Vanilla ice cream
- Fresh berries
They’re also beautiful arranged in a cookie tin for homemade gifting.
The Final Result
These Butter Cookies are delicate, rich, and beautifully buttery, with crisp edges and a tender center that practically melts in your mouth. The cornstarch keeps the texture light and fine, while powdered sugar gives them a wonderfully smooth sweetness.
A simple classic that’s elegant enough for a cookie tin and irresistible enough to disappear from one! 🍪🧈