Butter cookies are a simple, classic treat that’s all about rich, creamy butter and just the right amount of sweetness. These cookies have a tender, melt-in-your-mouth texture with a delicate crisp edge that makes them totally irresistible. They’re perfect whenever you want something comforting and not too complicated.
I love baking butter cookies because they’re so straightforward but still feel special. One of my favorite things to do is to add a little sprinkle of sugar on top before baking, which gives them a nice tiny crunch and sparkle. Plus, the smell of butter and sugar baking always fills the house with warmth, making it feel cozy and inviting.
Butter cookies are great for sharing with friends or enjoying with a cup of tea or coffee. I often keep a batch around during the holidays to give as little gifts wrapped with a ribbon, and they always bring smiles. Whether you’re dunking them in your drink or savoring each bite on its own, these cookies make any moment just a bit sweeter.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control salt levels and gives a rich, creamy flavor. If you’re dairy-free, try coconut oil, but the flavor and texture will change slightly.
Sugar: Granulated sugar creates a nice crisp texture. You can swap with fine cane sugar or superfine sugar for an even smoother dough.
Vanilla Extract: Vanilla adds warmth and depth. If you don’t have vanilla, a small pinch of almond extract can give a lovely twist.
Flour: All-purpose flour is standard for these cookies. For a gluten-free option, try a gluten-free baking blend, but results may vary.
Pearl or Sanding Sugar: These add a pretty sparkle and crunch on top. If you don’t have them, a light sprinkle of granulated sugar works well too.
How Do You Get the Perfect Swirl Shape for Butter Cookies?
The swirl pattern is what makes butter cookies special visually. Here’s how to get it right:
- Use a piping bag with a large star tip to shape the dough. This creates those pretty ridges.
- Keep the dough soft but firm enough to hold its shape when piped. If too soft, chill it briefly.
- Pipe consistent-sized spirals, leaving space between each cookie to avoid sticking.
- Practice smooth, even pressure on the bag for neat swirls.
With a little patience, you’ll have beautiful swirled cookies ready to bake and enjoy!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugar, making mixing easier and cleaner.
- Electric mixer – a hand or stand mixer helps beat the butter and sugar until fluffy, saving time and effort.
- Piping bag with large star tip – gives the cookies their charming swirl shape and decorator flair.
- Baking sheets – sturdy and flat, perfect for even baking of these buttery treats.
- Parchment paper or silicone mats – keeps cookies from sticking and makes cleanup a breeze.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in mini chocolate chips for pockets of gooey chocolate in each bite.
- Lemon zest: Add a teaspoon of lemon zest for a fresh citrus kick.
- Almond extract: Swap vanilla for almond extract for a nutty aroma and flavor.
- Decorative toppings: Use colored sugar, sprinkles, or edible glitter instead of pearl sugar for fun looks.
Butter Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
- Pearl sugar or sanding sugar, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow a few minutes for cooling after baking, so overall, you’re looking at around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to stop the cookies from sticking.
2. Make the Cookie Dough
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat them until the mixture is light, fluffy, and has turned a pale color. Next, add the egg and vanilla extract, and beat until everything is combined. In a separate bowl, whisk the flour and salt together. Slowly add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. The dough should feel soft but be firm enough to hold its shape.
3. Shape and Bake the Cookies
Fit a piping bag with a large star tip and fill it with your cookie dough. Pipe the dough onto your prepared sheets in a swirling circular pattern, spacing the cookies about 1 inch apart. If you like, sprinkle a little pearl or sanding sugar on top for some sparkle and crunch. Bake the cookies for 10-12 minutes, or until they’re set and the edges start turning a light golden color.
4. Cool and Store
When baking is done, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store your butter cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week. Enjoy with your favorite cup of tea or coffee!
Can I Make Butter Cookies Without a Piping Bag?
Yes! You can shape the dough into small balls and flatten them gently with the back of a fork to create a textured surface. The cookies won’t have the classic swirl pattern, but they’ll still taste delicious.
How Should I Store Butter Cookies?
Store your cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze them in a sealed container for up to three months. Just thaw at room temperature before enjoying.
Can I Substitute the Butter with Margarine or Oil?
Butter is key for the rich flavor and texture in these cookies, but you can use margarine if needed. Avoid using oil, as it will change the dough’s consistency and cookie’s texture considerably.
Is It Okay to Add Flavors or Mix-ins to This Recipe?
Absolutely! You can add lemon zest, almond extract, or mini chocolate chips to the dough for a fun twist. Just be mindful not to add too much extra liquid to keep the dough the right consistency.
