These homemade butter cookies are soft, tender, and full of rich buttery flavor. They are perfect for holiday gatherings or as a delightful treat any time of the year.
Why I Love This Recipe
I love this recipe because it’s simple to make with just a few basic ingredients. The dough comes together quickly in one bowl, and after a short chill time, the cookies bake up beautifully. I can customize them with sprinkles or a drizzle of chocolate to suit any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Salt
- Milk
- Sprinkles (optional)
Directions
- Preheat the oven and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the flour and salt, mixing just until the dough comes together.
- Add milk, one tablespoon at a time, until the dough reaches a piping consistency.
- Transfer the dough to a piping bag fitted with a star tip and pipe small circles onto the prepared baking sheet.
- Chill the piped cookies in the refrigerator for 10-20 minutes to help them hold their shape.
- Bake the cookies for about 10 minutes, or until the edges are just golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 24 cookies. The total time to make these cookies is about 47 minutes, which includes 5 minutes of prep time, 12 minutes of baking time, and 30 minutes of chilling time.
Variations
I enjoy adding my own twist to these butter cookies by:
- Dipping half of each cookie in melted chocolate and adding sprinkles for a festive touch.
- Using different types of sprinkles or colored sugars to match various holidays or themes.
- Adding a touch of almond extract for a different flavor profile.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for about 5-7 days. For longer storage, I freeze them in a plastic freezer bag or airtight container for up to 6-8 months. When ready to enjoy, I thaw them at room temperature.
FAQs
How do I prevent my cookies from spreading too much?
To prevent spreading, I make sure to chill the piped cookies for 10-20 minutes before baking. If they still spread, I might need to add a bit more flour or reduce the amount of milk in the dough.
Can I use salted butter instead of unsalted?
Yes, I can use salted butter, but I usually omit the additional salt called for in the recipe to balance the flavors.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough in advance and refrigerate it for up to 3 days. When ready to bake, I let it sit at room temperature until it’s soft enough to pipe.
Can I freeze the dough?
Yes, I freeze the dough by piping the cookies onto a baking sheet and freezing them until solid. Then, I transfer them to a freezer bag. When I want to bake, I place the frozen cookies on a baking sheet and bake, adding a couple of extra minutes to the baking time.
What if I don’t have a piping bag?
If I don’t have a piping bag, I use a cookie scoop or spoon to drop dough onto the baking sheet. While the cookies won’t have the traditional piped shape, they’ll still taste delicious.
Conclusion
These butter cookies are a delightful treat that I can whip up quickly and customize to my liking. Whether I’m baking them for a holiday celebration or just to satisfy a sweet craving, they never disappoint.
Print
Butter Cookies
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These homemade butter cookies are soft, tender, and rich in buttery flavor, perfect for holiday gatherings or as a treat any time of the year.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 to 2 tbsp milk
- Sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually mix in the flour and salt until the dough just comes together.
- Add milk, one tablespoon at a time, until the dough reaches a piping consistency.
- Transfer the dough to a piping bag fitted with a star tip and pipe small circles onto the prepared baking sheet.
- Chill the piped cookies in the refrigerator for 10-20 minutes.
- Bake for about 10-12 minutes, or until edges are just golden brown.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps the cookies maintain their shape.
- You can dip cookies in chocolate or decorate with sprinkles for variety.
- Store in an airtight container for up to a week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
