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.
Once you try these homemade butter cookies, they will definitely find a permanent place on your favorite-cookie-recipes list.
- Texture: These butter cookies will melt in your mouth like, well, butter. The exterior is crispy, sure, but the centers are so soft and tender. When you’re craving something sugary, these cookies absolutely hit the spot.
- They’re Small: So you can eat a bunch of them! I guess this quality is kind of a double-edged sword, but I love that I can eat a couple of these cookies throughout the day without feeling too guilty.
- Making Them is Really Simple: Instead of piping the cookies, you just roll the dough into a log and slice it. Easy peasy!
- They’re So Easy to Decorate: Butter cookies can be decorated for literally any time of the year! Break out your red and green sprinkles when it’s Christmastime, use pink ones on Valentine’s Day, and keep coarse sugar around for when you just need a sweet treat.
I could go on and on, but then you wouldn’t get to make these cookies, and I can’t be responsible for that. So let’s get to it!
Looking for more classic cookie recipes? Try my Danish Butter Cookies, Classic Peanut Butter Blossoms, and Linzer Cookies.
What You’ll Need
Time to talk cookie ingredients. You’ll only need 8 of them – how’s that for a short shopping list? Or, and this is likely, maybe you’ve already got everything sitting in the pantry. Be sure to scroll down to the recipe card for measurements.
- 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: To add sweet 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: You’ll want to 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. Scroll down to the recipe card below for more detailed instructions.
- 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.
Tips for Success
See? Easy.
But, even so, here are a couple of tips and tricks that will help you bake the best butter cookies that you can:
- Don’t Burn the Cookies! Take them out when the edges are golden brown, even if you think the centers could use a little more time. The cookies will 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.
- Other Decorating Ideas: 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.
Want To Save This Recipe?
Find more recipes like this:
PIN for later:
These really are as good as stated: better than the blue tin cookies. So perfectly buttery!
These cookies are delish!!! Can this dough be rolled and then cutout?
I so wanted to love this recipe but it was an epic fail for me. I baked the first tray of cookies for 20 minutes and left them cool on the tray for 3 minutes; the cookies crumbled when taking off the tray. So I left the next tray in the oven for 30 minutes until I could see the edges getting golden brown. Some of the cookies broke when taking off the tray. I am wondering if the oven temperature should be higher. I’ve never had any issues baking cookies until now.
I only have a mini refrigerator, can I freeze them for a short time
Is this a good cookie to mail?
yes!! perfect for packing up!
What stops them from spreading!!??
Not sure why these are better than any other butter cookie recipe, but they are! They’re magic and always the cutest cookie on the platter. The sprinkles give them a finished, “unhandled” look that I love in baking. I don’t want fingerprints in my cookies and these look professional. Yummy!
So glad you like them! Don’t sprinkles make everything better?
I am so glad I doubled the recipe my first time using it! The cookies are incredible! I made them for my three sons for when I see them this weekend. I rolled the dough in some honey granules and turbinado sugar crystals mixed together. I cannot quit “sampling” the baked cookies! “I’d better make sure this one’s not yucky. Nope! It’s good too.” Haha I hope they last until I see the boys this weekend…
I found it easier to roll the dough after it was refrigerated for a few minutes. I forgot to add this to my previous comment.
These cookies are soooooo good❣️ I’ve must’ve made my rolls a bit thinner because my batch made 51 cookies. Thanks for sharing this delicious cookie recipe. It would be helpful to post a photo of the bottom of the cookie so we can see how brown they should be.