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Butter Cookies Recipe

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★★★★★

5 from 73 reviews

Classic butter cookies that are tender, buttery, and perfect for decorating. These cookies feature a simple dough made with flour, butter, sugar, egg, and vanilla, piped into elegant swirls and baked to a light golden finish. Optionally decorated with melted chocolate and sprinkles, they make a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 2–3 teaspoons milk (optional, if needed for consistency)

Optional for Decoration

  • White chocolate chips
  • Semi-sweet chocolate chips
  • Coconut oil (to thin chocolate)
  • Sprinkles

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour and salt in a bowl; set this mixture aside for a few minutes to combine well.
  2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer on medium speed, beat the softened unsalted butter and granulated sugar for about 2 minutes until creamy and smooth. Add the vanilla extract and the egg, then continue beating for 1 minute until fully incorporated.
  3. Combine Wet and Dry Ingredients: Gradually add the flour and salt mixture to the butter mixture and beat just until the dough comes together. Avoid overmixing to maintain tender cookies.
  4. Adjust Dough Consistency: Test the dough by placing a small amount into a piping bag fitted with a large open star tip (like Ateco 826 or 827). The dough should be stiff enough to hold its shape when piped. If too stiff, add milk one teaspoon at a time to make it pipeable without becoming runny.
  5. Pipe Cookies: Pipe cookie swirls about 2½ inches apart onto ungreased cookie sheets, creating decorative shapes.
  6. Chill Dough: Refrigerate the piped dough uncovered for 30 to 40 minutes to help the cookies hold their shape during baking.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 12 to 15 minutes or until they are lightly browned around the edges.
  8. Cool: Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. Then transfer them to cooling racks until completely cool before decorating.
  9. Decorate (Optional): If desired, melt white or semi-sweet chocolate chips in the microwave according to package instructions, optionally adding about 1 teaspoon of coconut oil per cup of chips to thin the chocolate. Drizzle the melted chocolate over the cooled cookies and dust with assorted sprinkles.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and better cookie texture.
  • If your batter is too stiff, add milk sparingly to achieve the right piping consistency.
  • Refrigerating the cookies before baking helps maintain their shape and prevents spreading.
  • Cookies should be completely cooled before decorating to avoid melting the chocolate or sprinkles.
  • Use a piping bag with a large open star tip for beautiful swirled shapes.

Keywords: butter cookies, classic cookies, homemade cookies, piped cookies, easy cookie recipe, vanilla cookies, decorated cookies

Find it online: https://tastybella.com/butter-cookies-recipe/