Butter Cookies are the perfect Christmas cookie recipe, but can be enjoyed any time of year. Whether you pipe them, scoop them, or slice and bake these cookies, they’re melt in your mouth delicious!
Our readers are obsessed with these Shortbread Cookie Bites. All decked out for the holidays! They look beautiful on a plate with Chocolate Fudge! Don’t forget to add a batch of our whipped shortbread cookies too, for some festive flair.
Christmas Cookie Recipe
Every year I have a huge list of holiday baking that I want to tackle starting on December 1st.
Whether I’m making my favorite Sugar Cookies, English Toffee, or 7 Layer bars, I’m constantly in the kitchen.
The hardest part about what I do for a living is that every year my list gets longer. I want to make those traditional cookies I grew up on, like Snowballs and Kolachky cookies, but I also have a list of new cookie recipes I want to create.
It’s a dilemma that leaves us with SO MANY desserts this time of year.
Needless to say, everyone we know tends to get a platter of Christmas Candy and Christmas Cookies!
Today’s Butter Cookie recipe is one of my newest favorites.
In the past I’ve always struggled making spritz cookies, but with this recipe, you just scoop and bake, like you would any other cookie recipe.
And no need to chill the dough because they don’t spread!
You can also use a piping bag and large open tip if you prefer a little swirl to them, or chill the dough in a log shape and keep it refrigerated until you’re ready to slice and bake (like these Jingles cookies).
Regardless of HOW you make them, there’s one thing for sure, you WILL love them. They melt in your mouth like a buttery shortbread, but with a soft, chewy center and crisp edges. SO DELICIOUS.
How to Make Butter Cookies
STEP 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
STEP 2. In a large mixing bowl, beat the softened butter and granulated sugar together until creamy. Add in the egg yolk, vanilla extract, almond extract, and salt. Mix until well combined.
Add in flour slowly until blended.
STEP 3. Use a small cookie scoop and drop about 1 Tbsp of cookie dough onto the baking sheet. You can also use a large piping bag and open star tip if you prefer.
PRO TIP: If piping cookies, and not scooping, add about 1-2 Tbsp of milk to slightly thin the dough out to make it workable in the piping bag.
STEP 4. Bake cookies for 10-12 minutes, until the edges are lightly browned. Remove and cool completely on wire rack.
STEP 5. OPTIONAL. Dip in melted chocolate and/or white chocolate and add sprinkles! Set and enjoy.
Recipe FAQs
Butter cookies are best stored in an airtight container at room temperature, for up to 5 days.
Yes! Bake, cool, and freeze butter cookies in airtight container for up to one month. When ready to enjoy, thaw overnight, then dip in melted chocolate and sprinkles.
Make sure your cookie dough is chilled if using a cookie spritzer.
Tips and Tricks
- Start with unsalted butter. This allows you to control the amount of salt in the cookies. Make sure you soften the butter first!
- If piping the cookies, use a large open star tip. And add about 1-2 Tbsp of milk to the cookie dough if planning on piping these cookies!
- Use a good quality chocolate for dipping. I choose Ghirardelli dark chocolate melting wafers, and white chocolate melting wafers. Not only do they taste delicious, they also melt smooth and don’t need any shortening added. They set up in minutes!
More Cookie Recipes
- Twix Cookies
- Peanut Butter Cookies
- No Bake Cookies
- Lemon Butter Cookies
- Soft Molasses Cookies
- Chocolate Dipped Potato Chip Cookies
- Butterscotch Cookies
- Ricotta Cookies
- Pecan Sandies
Butter Cookies
Butter Cookies are the perfect Christmas cookie recipe, but can be enjoyed any time of year. Whether you pipe them, scoop them, or slice and bake these cookies, they're melt in your mouth delicious!
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¼ tsp kosher salt
- 2 cups all-purpose flour
- 1 cup Ghirardelli dark chocolate melting wafers (or white chocolate wafers)
- ½ cup sprinkles, optional
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
- In a large mixing bowl, beat the softened butter and granulated sugar together until creamy. Add in the egg yolk, vanilla extract, almond extract, and salt. Mix until well combined.
- Add in flour slowly until blended.
- Use a small cookie scoop and drop about 1 Tbsp of cookie dough onto the baking sheet. You can also use a large piping bag and open star tip if you prefer.
- PRO TIP: If piping cookies, and not scooping, add about 1-2 Tbsp of milk to slightly thin the dough out to make it workable in the piping bag.
- Bake cookies for 10-12 minutes, until the edges are lightly browned. Remove and cool completely on wire rack.
- Dip in melted chocolate and/or white chocolate and add sprinkles! Set and enjoy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 37mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Butter Cookies are the perfect Christmas cookie recipe, but can be enjoyed any time of year. Whether you pipe them, scoop them, or slice and bake these cookies, they’re melt in your mouth delicious!
Could not get these to pipe even with milk added! Next time using my cookie press. I even added more milk than recommended.
Hands down the most requested cookie I have ever made. I pipe them into rosettes and sandwich two cookies with preserves then dip in chocolate and cover with sprinkles. People roll their eyes in the back of their head when they take a bite. They’re in heaven. I can no longer count how many times I’ve made these cookies. The only problem is you have to make twice as many when you do this but it’s worth it. They are that good.
I’m so glad you love them, and love the preserves and chocolate idea!!!
Don’t want to use almond extract. Do I double the vanilla extract?
I can’t find how to pin this recipe.
Could I use this dough with a cookie press?
Yes you can!
Can I use this dough in a cookie press to make a spritz?
Yes. Make sure to chill the dough first.