These butter cookies are a delightful treat that melt in your mouth with every bite. Rich, buttery, and perfectly sweet, they’re a timeless classic that’s simple yet irresistible. With a crisp exterior and a tender, crumbly center, they’re the ideal canvas for chocolate drizzles or colorful sprinkles. Ready in just 35 minutes, they’re perfect for last-minute baking or a cozy afternoon project. Each cookie is a little indulgence, offering a satisfying balance of flavors and textures that will have you reaching for seconds.
Whether you’re sharing them with friends or savoring them solo, these cookies are sure to brighten any moment. Their golden edges and soft centers create a harmony of textures that’s pure comfort. At just 146 calories per cookie, they’re a guilt-free way to enjoy something sweet. The aroma of butter and sugar wafting through your kitchen is simply irresistible. Easy to make and even easier to love, these butter cookies are a must-try for anyone who appreciates a little homemade joy.
Ingredients for Butter Cookies
- 1 cup (226 g) unsalted butter, softened (ensure it’s at room temperature for easy mixing)
- ¾ cup (150 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups + 2 Tablespoons all-purpose flour (known as “plain flour” in the UK)
- Optional Chocolate Coating:
- 1 cup (170 g) dark chocolate chips
- ½ teaspoon vegetable shortening (e.g., Crisco)
- Nonpareil sprinkles (optional, for decoration)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl or stand mixer, combine the softened butter and granulated sugar. Beat with an electric mixer until creamy and well-combined.
- Add the egg yolk, vanilla extract, and salt. Beat well, scraping the sides and bottom of the bowl to ensure all ingredients are fully incorporated.
- With the mixer on low speed, gradually add the flour until completely combined. Pause to scrape the bowl as needed.
- Fit a large piping bag with an Ateco 827 piping tip and fill it with half of the cookie dough.
- Pipe the dough into swirl shapes onto an unlined, ungreased cookie sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown.
- Allow the cookies to cool on the cookie sheet for 10 minutes before transferring them to a cooling rack to cool completely. Do not pipe dough onto a warm cookie sheet.
- Optional Chocolate Coating:
- Combine the chocolate chips and vegetable shortening in a small bowl. Microwave in 20-second increments, stirring well between each, until the chocolate is completely melted and smooth.
- Dip the cooled cookies into the melted chocolate and place them on a wax paper-lined cookie sheet. Decorate with nonpareil sprinkles if desired.
- Allow the chocolate to harden. To speed up the process, refrigerate the cookies for about 15 minutes.
- Enjoy your delicious butter cookies!
Perfect Pairings: Sauce and Topping Ideas
While these butter cookies are delicious on their own, you can elevate them with a few creative additions. Try drizzling melted white chocolate over the cookies for a contrasting flavor. For a fruity twist, dip half of each cookie in raspberry or strawberry jam before adding the chocolate. If you’re feeling adventurous, sprinkle crushed nuts like pistachios or almonds on the chocolate coating for added texture.
Storing Your Cookies for Freshness
To keep your butter cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you’ve added chocolate, place a sheet of parchment paper between layers to prevent sticking. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
Short on time? Skip the piping step and roll the dough into small balls, then flatten them slightly with a fork for a classic look. You can also prepare the dough ahead of time and refrigerate it for up to 2 days—just let it soften slightly before piping. If you’re not a fan of chocolate dipping, simply dust the cookies with powdered sugar for a quick and elegant finish.
Equipment Guidance for Perfect Cookies
Using the right tools can make all the difference. A stand mixer with a paddle attachment ensures the dough is evenly mixed, while a piping bag fitted with a star tip (like Ateco 827) creates those beautiful swirls. If you don’t have a piping bag, a sturdy resealable plastic bag with a corner snipped off works in a pinch. Always use a cool cookie sheet to prevent the dough from spreading too much.
Common Questions Answered
Can I use salted butter?
Yes, but omit the added salt in the recipe.
What if I don’t have vegetable shortening?
Coconut oil or a small amount of butter can be used as a substitute for melting the chocolate.
Why do my cookies spread too much?
Ensure your butter is softened, not melted, and avoid piping onto a warm cookie sheet. These tips will help you achieve the perfect texture every time!
Butter Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups + 2 Tablespoons all-purpose flour plain flour in the UK
For Chocolate (optional)
- 1 cup dark chocolate chips
- 1/2 teaspoon vegetable shortening I use Crisco
- Nonpareil sprinkles optional
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 bag.
- 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.