Butter Cookies That Deserve a Permanent Spot in Your Recipe Box 🎄
Butter Cookies That Deserve a Permanent Spot in Your Recipe Box 🎄
Introduction
Some recipes are trendy for five minutes and then vanish into the internet void. These Butter Cookies are not those recipes. These are the ones people panic about losing. The ones written on paper, screenshotted, bookmarked, printed, and still somehow people say, “Do you still have that cookie recipe?” Yes. This one. This is that recipe.
Butter cookies are unapologetically simple, which is exactly why they’re so powerful. No flashy add-ins trying to distract you. No strange techniques meant to intimidate you into thinking baking is harder than it is. Just butter, sugar, flour, and a little patience. The result is a cookie that’s crisp at the edges, tender in the center, and rich without being heavy. The kind that tastes like holidays, but also like quiet afternoons when the kitchen smells like vanilla and butter instead of chaos.
These cookies are especially nostalgic. They feel like something you’d find in a tin on a grandparent’s table, perfectly piped, maybe half dipped in chocolate, always disappearing faster than expected. They’re elegant without being fussy and familiar without being boring. You can dress them up with chocolate and sprinkles, or leave them plain and let the buttery flavor do all the work.
If you’re looking for a cookie that looks impressive, freezes well, and makes people assume you spent way more effort than you did, congratulations. You’ve found it. Don’t lose this recipe. People always regret it.
Butter Cookies – Don’t Lose This 🎄
Ingredients
1 cup unsalted butter softened (226g)
3/4 cup granulated sugar 150g
1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups + 2 Tablespoons all-purpose flourÂą 265g (“plain flour” in the UK)
For Chocolate (optional)
1 cup dark chocolate chips 170g
1/2 teaspoon vegetable shortening I use Crisco
Nonpareil sprinkles optional
Recommended Equipment
Piping bag
Ateco 827 piping tip
Instructions
Preheat oven 375F (190C)
In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with an electric mixer until creamy and very well-combined.
Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to ensure that all ingredients are well incorporated.
With mixer on low speed, gradually add flour until the flour is completely combined. Again you should pause to scrape the sides and bottom of the bowl.
Fit a large piping bag with Ateco 827 piping tip and portion half of the cookie dough into the bag².
Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.
Allow cookies to cool for 10 minutes on cookie sheet before transferring to cooling rack to cool completely.
Do not pipe cookie dough onto a hot or warm cookie sheet.
Once cookies have cooled completely, dip in chocolate (if desired).
Chocolate
Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20 second increments, stirring well in between, until chocolate is completely melted and smooth.
Dip cookies in chocolate and transfer to a wax paper lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.
Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.
Baking Tips That Actually Matter
Butter temperature is everything here. Softened means soft enough to press with your finger, not melting into a puddle. Too warm and the dough won’t hold its shape. Too cold and piping becomes an arm workout no one asked for.
Speaking of piping, this dough is thick on purpose. That’s how you get cookies that hold those classic swirls instead of spreading into sad blobs. If piping feels difficult, let the dough sit at room temperature for a few minutes, but do not heat it or add liquid. That way lies regret.
Using an unlined, ungreased cookie sheet helps these cookies bake properly and hold shape. Parchment can sometimes cause spreading here, and nobody wants floppy butter cookies.
Chocolate Dipping Without Losing Your Mind
Chocolate dipping is optional, but let’s be honest, it’s also the best part. The vegetable shortening helps the chocolate melt smoothly and set with a nice finish instead of looking dull or streaky.
Only dip cookies once they’re completely cool. Warm cookies and melted chocolate are not friends. Dip halfway for that classic look, let excess drip off, and place them on wax paper so they don’t stick.
If you’re adding sprinkles, do it immediately. Chocolate waits for no one.
When to Serve These Cookies
These cookies are holiday royalty. Christmas trays, cookie exchanges, gift boxes, you name it. They also work beautifully for weddings, baby showers, and fancy gatherings where you want something that looks polished without being complicated.
Serve them with coffee or tea, or stack them in tins lined with parchment for gifting. They travel well, hold their shape, and somehow make people think you’re more organized than you actually are.
Storage and Freezing Tips
Once baked and cooled, butter cookies store well in an airtight container at room temperature for up to a week. Keep chocolate-dipped cookies cool so the chocolate stays firm.
These cookies freeze exceptionally well. Freeze undecorated cookies in a sealed container for up to three months. Thaw at room temperature and dip in chocolate when ready to serve.
You can also freeze the piped, unbaked cookies, then bake straight from frozen. Add one to two minutes to the baking time and move on with your life.
Frequently Asked Questions
Why is my dough too stiff to pipe?
This usually means the butter was too cold or too much flour was added. Let the dough soften slightly at room temperature.
Can I skip the piping and just scoop them?
You can, but they won’t have the same classic texture or look. Piping is part of the charm.
Do I have to dip them in chocolate?
No. They’re excellent plain. Chocolate just makes them feel fancy.
Why did my cookies spread?
The dough was likely too warm or the baking sheet was hot. Always pipe onto a cool sheet.
