These melt-in-your-mouth butter cookies are just as perfect as a make-ahead holiday gift, as they are enjoyed with a cup of Homemade Hot Chocolate, tea, or coffee for a little treat-yourself snack!
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These simple butter cookies are the best holiday treat. I make a big batch every year: some go into festive boxes as gifts, and some…well, let’s just say I have a very strict “quality control” system. Wink.
The edges get crisp, the centers stay soft and crumbly, and the whole kitchen smells like pure holiday magic…or, let’s be real, like a butter explosion.
They’re easy to make just like my No Bake Cookies, impossible to resist, and perfect for gifting, sneaking, or just straight-up eating by the handful. These cookies are the kind that make people ask if you’ve been hiding a bakery in your kitchen, and the kind that make you consider making a second batch immediately after the first. And you’re on a butter kick like me, Brown Butter Chocolate Chip Cookies will do the job (after you make these).
Why You’ll Love This Butter Cookie Recipe
- Melt-in-your mouth texture: crisp on the outside, soft and crumbly on the inside.
- Ultra buttery, vanilla flavor: no distractions, just simple, amazing flavor. Use Homemade Butter for the best results!
- Super easy to make: made with only a few ingredients and 20 minutes of active time.
- Make them way ahead: 2 weeks at room temp and 1 month in the fridge!
- Great for holiday gifting: they’re so pretty decorated and a crowd favorite.
How to Make Butter Cookies
Let’s make my simple butter cookies, which require only 20 minutes of active time! For the full recipe, see the recipe card below (this is an outline):
Cream together butter and sugar in a mixer for 2 minutes. Add egg yolk, vanilla, and salt. Stir.
Add flour and mix until just incorporated.
Form dough into an 17” log about the thickness of a paper towel roll. Double wrap log in parchment paper, crimping the edges. Chill in fridge for 45 minutes.
Slice into ½” thick cookies. Place on a parchment-lined baking sheet at least an inch apart. Sprinkle with sugar if desired.
Bake at 350℉ for 13-15 minutes until cookies are just set. Let cool for 5 minutes before transferring to wire rack.
My Pro Tip
Pro Tips
- Don’t overmix, after adding flour, to avoid tough cookies!
- Don’t skip chilling the dough, which helps the cookies not spread too much and intensifies their flavor!
- If you prefer crunchier shortbread,bake for a few minutes longer until light golden.
- Use high quality butter, since it’s the star of the show!
Frequently Asked Questions
Shortbread cookies are a simple, crumbly biscuit made with butter, flour, and sugar (no eggs or leavening). Butter cookies are richer and sweeter (often including eggs or leavening), hold their shape better, and have crisper edges.
Cut it into small cubes and let it sit at room temperature for 10–15 minutes or until softened!
Sprinkle them with sanding sugar, flaky salt, holiday sprinkles or crushed nuts right out of the oven. Or wait until they’re cooled completely and dip in melted chocolate or dust with powdered sugar!
Stored airtight at room temperature, they stay fresh for about 2 weeks.
Yes! Freeze baked cookies for up to a year or freeze the dough for about 3 months.
More Cookie Recipes You’ll Love!
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Easy Butter Cookies
Equipment
- Stand or hand mixer
- Parchment paper
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup (2 sticks) good-quality unsalted butter, softened
- ⅔ cup granulated sugar, plus more for decorating (optional)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Cream together butter and sugar in bowl of a mixer with a paddle attachment on medium speed for 2 minutes. Scrape down sides of bowl halfway through.
- Add egg yolk, vanilla, and salt. Stir until well incorporated.
- Add flour and mix until just incorporated.
- Form dough into an 17” log about the thickness of a paper towel roll. Double wrap log in parchment paper, crimping the edges, which will help form a smooth, even log and protect bottom of log from flattening when chilling.
- Chill in fridge for 45 minutes. Preheat oven to 350℉.
- Unwrap log and smooth out any lumps/imperfections. With a sharp knife, slice into ½” thick cookies.
- Place on a parchment-lined, large baking sheet at least an inch apart (cookies will puff and spread slightly). Sprinkle with 1 teaspoon granulated sugar if desired.
- Bake for 13-15 minutes until cookies are just set. Keep in mind cookies will harden more as they cool!
- Let cool for 5 minutes before transferring to wire rack to cool completely – or enjoying!
Video
Notes
- Prefer almond flavored cookies? Use 1 teaspoon vanilla and 1 teaspoon almond extract (or even try peppermint or lemon extract!).
- These butter cookies will be crisp on the outside and soft/crumbly on the inside!
- Prefer crunchier shortbread? Bake for a few minutes longer until light golden!
- You can roll the dough out and cut using cutouts if desired, or you can pipe into Danish butter cookies!
- Decoration ideas: sprinkle with sanding sugar, flaky salt, sprinkles or crushed nuts right out of the oven. Or wait until they cool completely and dip in melted chocolate or dust with powdered sugar!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these buttery, soft cookies! I made them for a gathering of friends, and they were all gone in an hour! All raved about them!
Cheers and Happy Holidays! So glad you love them ๐
Grace
These are deliciously buttery cookies, perfect with a cup of tea on a cold, winter day!
SO agree! Merry Christmas!
Grace
I couldn’t stop….these are insane!!
HA! Whenever I make them, I can’t either! Happy Holidays ๐
Grace