Dessert

Butter Cookies Recipe

ByMaya bella February 5, 2026February 5, 2026

Introduction

Butter cookies are a timeless treat known for their delicate texture and rich, buttery flavor. These crisp and lightly sweetened cookies are perfect on their own or beautifully decorated with chocolate and sprinkles for special occasions.

A round red tin lined with white parchment paper is filled with multiple light beige swirl-shaped cookies; some cookies are half dipped in smooth, dark chocolate and topped with small red, green, and white sprinkles, while others have a bright red jam center and are decorated with a few scattered red and green sprinkles. The cookies have a slightly crumbly texture and sit on a white marbled surface with a small white bowl filled with similar red, green, and white sprinkles nearby. A red and white checkered cloth is partially visible on the lower left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
1 large egg, room temperature
2-3 teaspoons milk (if needed)
White chocolate chips (optional)
Semi-sweet chocolate chips (optional)
Coconut oil (optional)
Sprinkles

Instructions

Step 1: In a bowl, whisk together the flour and salt; set aside for a few minutes.
Step 2: Using a stand mixer with the paddle attachment or a hand mixer on medium speed, beat the softened butter and sugar for about 2 minutes until creamy.
Step 3: Add the vanilla extract and egg, then beat for 1 more minute to combine.
Step 4: Gradually add the flour mixture and beat just until incorporated, avoiding overmixing.
Step 5: Check the dough’s consistency by piping a small amount using a piping bag fitted with a large open star tip. The dough should hold its shape but be pipeable. If too stiff, add milk 1 teaspoon at a time until the dough is easy to pipe.
Step 6: Pipe swirls about 2½ inches apart onto ungreased cookie sheets. Refrigerate the cookies uncovered for 30 to 40 minutes to help them hold their shape during baking.
Step 7: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until they are lightly browned around the edges.
Step 8: Remove cookies from the oven and let them sit on the cookie sheet for 5 minutes before transferring to cooling racks to cool completely.
Step 9: If desired, melt chocolate chips with coconut oil in the microwave according to package instructions for a smoother consistency. Drizzle or dip cooled cookies and decorate with sprinkles.

Tips & Variations

For best texture, ensure the butter is softened but not melted before mixing.
If you don’t have a piping bag, use a plastic sandwich bag with a small corner cut off.
Add lemon or almond extract instead of vanilla for a different flavor.
Decorate with colored sugars, nuts, or edible glitter in place of sprinkles.
Use dark or milk chocolate chips for melting, depending on your preference.

Storage

Store butter cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When reheating, warm gently in a low oven or microwave for a few seconds to regain some softness.

How to Serve

The image shows several round cookies with a swirled, ridged texture forming a ring shape, all arranged on a white marbled surface. Each cookie is half-dipped in shiny dark chocolate, creating a smooth glossy layer over one side. The chocolate side is decorated with small red and green sprinkles shaped like circles and holly leaves, scattered both on the cookies and the surface around them. The cookies have a light golden-brown color, showing a soft crumbly texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before piping and baking. Just let it soften slightly at room temperature if it becomes too firm.

Why are my cookies spreading too much?

If your cookies are spreading too much, try chilling the dough longer before baking and ensure the butter isn’t too soft or melted. Also, avoid using a greased baking sheet as it can cause excess spreading.