Crispy on the outside and tender in the center, decorated with colorful sprinkles, these butter cookies are always a hit! You’ll love this classic cookie recipe that’s quick and easy to make.
- Perfect texture: With crisp edges and tender centers, these butter cookies will melt in your mouth like, well, butter.
- Bite size: Each cookie only needs one or two bites to eat, making them an ideal afternoon treat.
- EASY to make: Instead of piping the cookies, you just roll the dough into a log and slice it. Easy peasy!
- Flexible: Butter cookies can be decorated for literally any time of the year! Break out your red and green sprinkles for Christmas, use pink ones on Valentine’s Day, or coat the edges in coarse sugar for a simple and elegant treat.
Looking for more classic cookie recipes? Try my Danish Butter Cookies, Peanut Butter Blossoms, and Linzer Cookies.
What You’ll Need
You’ll only need 8 ingredients to make these butter cookies – how’s that for a short shopping list? Or, and this is likely, maybe you’ve already got everything sitting in the pantry. Here’s a quick look at what you’ll need. Be sure to scroll down to the recipe card for a printable list.
- Butter: Salted or unsalted. Let the butter come to room temperature before starting.
- Sugar: I just use regular granulated sugar for these cookies.
- Egg Yolk: To bind the cookie dough together.
- Vanilla Extract: For flavor.
- Kosher Salt: Regular salt will also work, I just like using kosher salt for desserts.
- Baking Powder: To give the cookies a little lift.
- All Purpose Flour: Add the flour in small portions so that it doesn’t end up all over the counter.
- Decorations: You can use coarse sugar or sprinkles for rolling the dough.
Making butter cookies is a pretty simple process. It really comes down to mixing the dough together, rolling it into a log, slicing, and baking. Here’s a quick look at how to do it:
- Make the dough: Mix the butter and granulated sugar for 2 minutes, then add in the egg yolk, vanilla, salt, and baking powder until smooth. Turn the mixer to low and add in the flour.
- Form a log. Divide the dough in half and roll each half into a log. Roll in coarse sugar.
- Chill. Wrap the dough logs in plastic and refrigerate for up at least an hour.
- Bake. Slice each log into 1/4-inch rounds. Bake for 15 to 18 minutes, until the edges are golden brown. Cool for 3 minutes on a baking sheet then transfer to a wire rack.
Helpful Tips
- Don’t Over Bake: Take the cookies out of the oven when the edges are golden brown, even if you think the centers could use a little more time. They’ll finish baking on the warm pan and solidify as the cool.
- Carefully Measure Your Flour: Adding too much will mess with the texture of your cookie. The most accurate way to measure your flour is with a scale.
- Use Pure Vanilla: I’ve found that pure vanilla extract tastes the best here – rather than an artificial version – because its sweet, rich flavor really shines.
- Want to add chocolate? If you’re not a big fan of sprinkles, bake the cookies without them and dip them in melted chocolate after they’ve cooled. They’re just as delicious this way!
- Room temperature. Store these cookies in an airtight container at room temperature for up to 7 days – but I doubt you’ll need that long!
- Freezer. Freeze butter cookies in an airtight container or freezer bag for up to 3 months. Thaw in the fridge or on the counter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes + chill time
- Yield: 40 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Crispy on the outside and tender in the center, decorated with colorful sprinkles, this Butter Cookies recipe is always a hit! A simple, classic cookie recipe that’s quick and easy to make.
Ingredients
- 1 cup butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 cups all purpose flour
- 1/4 cup coarse sugar or sprinkles for rolling
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar together for 2 minutes. Add in the egg yolk, vanilla, salt, and baking powder, and mix until combined and smooth, scraping the sides and bottom of the bowl as necessary.
- Turn the mixer to low and add in the flour until just incorporated. Divide the dough in half and roll each half into a 1 1/2- inch thick log. Sprinkle the coarse sugar onto a clean counter and roll each log into the sugar, coating evenly.
- Wrap each log in plastic wrap and refrigerate at least 1 hour or up to 2 days.
- When ready to bake, preheat the oven to 325°F. Line a large baking sheet with parchment paper. Set aside.
- Remove the cookie dough from the refrigerator, unwrap, and slice each log into 1/4- inch rounds. Place cookies onto the prepared baking sheet 1- inch apart. Bake for 15 – 18 minutes, until the edges are golden brown. Allow to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 7 days.
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I followed the recipe twice, exactly they came out too flour-y for me to roll up. I had to add about a 1/4 stick more butter.
Cookies were alright, will not make again! Little on the dry side and too rich.
Is the butter salted or unsalted
I use salted butter, but you can use whichever you prefer.
This is a good butter cookie that I found just a tad too sweet, so the next time I’ll use just a little less sugar than the recipe calls for!