Introduction

Butter cookies are a classic treat known for their rich, buttery flavor and delicate texture. These simple yet delicious cookies are perfect for any occasion, whether as a sweet snack or a festive addition to your dessert table.

A pile of light cream-colored swirl cookies with a soft, crumbly texture sits on a white plate with a lace edge. Each cookie has one layer, shaped in a round spiral pattern with ridges, and several are sprinkled with small round sprinkles in red, green, and white colors spread unevenly on top. The plate rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted butter (softened, use high-quality, name brand butter)
1 cup Granulated sugar
1 Large egg
2 teaspoons Vanilla extract
2 cups All-purpose flour
½ teaspoon Salt
1-2 tablespoons Milk (any kind, or more if needed)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Step 2: In a large bowl or stand mixer, beat the softened butter and sugar on medium-low speed until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract, continuing to beat on medium-low speed until the mixture is smooth.
Step 4: Gradually add the flour and salt, mixing just until fully combined. Be careful not to overmix to keep the cookies tender.
Step 5: Add the milk one tablespoon at a time, using the minimum amount needed to achieve a consistency suitable for piping.
Step 6: Transfer the dough to a piping bag and pipe small circles onto the prepared baking sheet. If desired, decorate with sprinkles. Chill the baking sheets in the refrigerator for 20 to 30 minutes.
Step 7: Bake the cookies in the preheated oven for about 10 minutes, or until the edges turn golden brown.
Step 8: Remove the cookies from the oven and allow them to cool completely before serving.

Tips & Variations

Use high-quality unsalted butter for the best flavor and texture.
Chilling the shaped dough helps maintain the shape and prevents spreading during baking.
Add finely chopped nuts or lemon zest to the dough for a flavor twist.
For a stronger vanilla flavor, use vanilla bean paste instead of extract.

Storage

Store cooled butter cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage—freeze in a single layer on a baking sheet, then transfer to a freezer-safe container. To reheat, allow frozen cookies to thaw at room temperature; no baking is necessary.

How to Serve

A white plate filled with about a dozen soft, pale yellow cookies shaped like roses with thick, swirling layers, some topped with small round sprinkles in red, green, and white colors that stand out against the cookies' smooth, slightly crumbly texture, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

While unsalted butter is recommended to control the amount of salt in the recipe, you can use salted butter by reducing or omitting the added salt to prevent the cookies from becoming too salty.

How do I get the perfect piping consistency for the dough?

Add milk gradually, one tablespoon at a time, until the dough is soft enough to pipe but still holds its shape. If the dough is too stiff, the cookies won’t form well, and if it’s too soft, they may spread too much when baking.