There is nothing quite as comforting as the scent of vanilla and sugar wafting through the kitchen. This Old fashioned butter cookie recipe is a timeless classic that brings back memories of holiday tins and afternoon tea. Unlike complex desserts that require hours of labor, this recipe celebrates simplicity.
While many home bakers might start with no-bake treats like an Energy Balls Recipe, mastering a baked good with a “melt-in-your-mouth” texture is a true culinary milestone. This recipe produces a cookie that is light, airy, and delicately crisp around the edges—far superior to the dense texture of store-bought alternatives.
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Why This Recipe Works
The secret to this Simple butter cookies recipe lies in the ingredients and the technique. We use egg yolks instead of whole eggs. This adds richness and fat without the water content of the whites, resulting in a tender crumb rather than a chewy one.
Whether you are looking for a Small batch butter cookie recipe for the family or a Danish butter cookies recipe for a holiday exchange, this dough is versatile enough to be scooped, sliced, or even used in a cookie press.
Ingredients and Dietary Swaps
To achieve the perfect Crispy butter cookies recipe, the quality of your ingredients is paramount.
- Unsalted Butter: This is the primary flavor driver. Use high-quality butter. If you’ve ever made our savory Cowboy Butter Recipe, you know that the brand of butter can change the entire profile of the dish.
- Sugar: Granulated sugar offers a classic crispness, while confectioner’s sugar provides a softer, melting texture.
- Egg Yolks: The key to richness.
- Flour: All-purpose flour provides the structure.
- Vanilla Extract: Use pure vanilla for the best aroma.
Dietary Modifications
We know that dietary needs vary. Here is how you can adapt this recipe:
- Gluten-Free: Swap the all-purpose flour for a high-quality “Measure for Measure” Gluten-Free flour blend. Avoid almond flour as it will alter the fat ratio too drastically.
- Dairy-Free: Substitute the butter with high-quality vegan butter sticks (not tub margarine). Note that vegan butter softens faster, so you may need to chill the dough longer.
Troubleshooting & Pro-Tips
Baking is a science. Here are expert tips to ensure your Butter cookie recipe for cookie press or hand-rolled balls turns out perfect every time.
How to Soften Butter Quickly
If you forgot to take your butter out of the fridge, avoid melting it in the microwave, as this ruins the emulsion. Instead, cut the butter into small cubes and let it sit on the counter for 15 minutes, or place the butter sticks under a warm glass bowl inverted on the counter.
Why Do My Cookies Spread?
Spreading is usually caused by two things: warm dough or over-creaming.
- Chill the Dough: As noted in the instructions, chilling is mandatory. It solidifies the fat, ensuring the cookie holds its shape in the oven.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Scooping directly packs the flour, leading to dry cookies.
Step-by-Step Instructions
Follow these steps closely for the ultimate result.
- Prep the Butter: Ensure butter is completely softened to room temperature to ensure proper emulsification.
- Creaming: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light, fluffy, and pale in color.
- Wet Ingredients: Add the egg yolks and vanilla extract, beating until fully incorporated.
- Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Chill: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to prevent spreading during baking.
- Preheat: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Shape: Scoop the dough into balls or pipe into desired shapes onto the prepared baking sheets.
- Bake: Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations to Try
This base is a blank canvas. While a 3 ingredient butter cookies approach is popular, our addition of vanilla and egg yolks adds necessary depth. Here is how to customize it:
- Chocolate Dipped: Melt dark chocolate and dip half the cooled cookie. This sweet-salty combo rivals our Cheez-It Peanut Butter and Chocolate treats.
- Sandwich Cookies: Spread a layer of jam or frosting between two cookies. If you love sandwich cookies, you might also enjoy our Peanut Butter Lunchbox Cookies or the allergy-friendly Nut Free Sunbutter Cookies.
- Lemon Glazed: Add 1 tablespoon of lemon zest to the dough and top with a simple lemon glaze.
While these cookies are a delightful indulgence, it is always good to balance treats with knowledge about nutrition. You can read more about The importance of healthy fats in the diet to understand how butter fits into a balanced lifestyle.
Freezing and Storage Instructions
One of the best things about this recipe is that it is freezer-friendly, filling the gap for those who like to bake ahead.
- Freezing Raw Dough: Roll the dough into a log or scoop into balls. Freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. You can bake from frozen, just add 2 extra minutes to the bake time.
- Freezing Baked Cookies: Allow cookies to cool completely. Stack them in an airtight container with parchment paper between layers. They freeze well for up to 3 months.
- Room Temperature: Store in an airtight container for up to 1 week.
Frequently Asked Questions
Why are butter cookies so expensive?
Store-bought butter cookies, especially Danish varieties, are expensive because real butter is a costly ingredient compared to the vegetable oil or shortening used in cheaper cookies. When you make them at home, you control the quality. If you are looking for budget-friendly nut butter options for other recipes, check out these Tips for choosing healthier peanut butter options.
How to make butter cookies with 3 ingredients?
To make 3 ingredient butter cookies, simply use 1 cup of butter, ½ cup of sugar, and 2 cups of flour. However, we highly recommend sticking to the recipe above (adding egg yolks and vanilla) for a superior flavor profile. If you want a simpler, no-bake option with fewer ingredients, you might prefer No Bake Chocolate Peanut Butter Cookies.
What is the difference between butter cookies and shortbread cookies?
While similar, the ratios differ. Shortbread typically follows a strict 1 part sugar, 2 parts butter, 3 parts flour ratio and contains no eggs. Butter cookies often contain more sugar and, crucially, eggs or egg yolks, which makes them sturdier and richer.
What are the common butter cookie mistakes?
The most common mistake is using butter that is too warm or skipping the chilling step. This causes the cookies to spread into flat, greasy puddles. Another error is overmixing the dough after adding flour, which develops gluten and makes the cookies tough rather than tender.
butter cookie recipe
Ingredients
- 1 cup 2 sticks high-quality unsalted butter, softened to room temperature
- 2/3 cup granulated sugar or confectioner’s sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour spooned and leveled
- 1/2 teaspoon fine sea salt
- Optional: Chocolate for dipping or sanding sugar for decoration
Instructions
- Ensure butter is completely softened to room temperature to ensure proper emulsification.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light, fluffy, and pale in color.
- Add the egg yolks and vanilla extract, beating until fully incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to prevent spreading during baking.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop the dough into balls or pipe into desired shapes onto the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
