Swirled, piped, twisted, sliced or pressed. No matter their shape, few cookies are as classic and nostalgic as traditional butter cookies. If you’re like us, then you probably have fond childhood memories of quietly sneaking one of these buttery, crisp cookies from their tin. Now that you’re all grown up, it’s time for you to master this delicious and easy recipe.
Keep reading to learn how to make butter cookies like a pro!
What Is a Butter Cookie?
Butter cookies are unleavened cookies made primarily of butter, sugar and flour. The most basic butter cookie recipe has no added flavoring, but the baker can easily add flavors to the dough. Vanilla, almond, orange and coconut extracts are some common flavors added. (Here are our favorite vanilla extracts.)
Beyond flavor versatility, the ratios of the three core ingredients used to make butter cookies yield a soft, malleable dough that can easily be piped into a wide range of shapes using either a pastry bag or a cookie press.
With essentially limitless flavor and shape combinations, butter cookies are a classic recipe enjoyed by people around the world. Their crisp, sturdy texture allows these cookies to be stored easily and travel well, making them the perfect choice for gifting to friends and family in holiday tins.
Butter Cookies vs. Sugar Cookies vs. Shortbread Cookies
Butter cookies, sugar cookies, shortbread cookies—aren’t they all the same? The short answer is no. The long answer requires a bit more explanation—you can read all about the differences between shortbread, butter cookies and sugar cookies. But to summarize, the baking temperatures, along with the ratios of butter, sugar and flour, are all slightly different in each of these recipes, which results in their own unique tastes and textures.
The Key Ingredients
Butter
It shouldn’t be a surprise to read that good butter is perhaps the most important ingredient in outstanding butter cookies. When baking this recipe, choose a high-quality butter for best results and flavor. Look for butter with a lower water content (we like Kerrygold), which will give your cookies a flakier and more tender crumb.
Additionally, you should opt for unsalted butter rather than salted butter. The amount of salt used in butter varies from brand to brand, so selecting unsalted butter lets you control the amount of salt in the recipe. For butter cookies, you don’t want to overdo the salt. Too much salt will take away from all the great butter flavor.
Flavorings and Extracts
If you choose to add any flavoring to your butter cookies, use a high-quality product. In our recipe, we’re using a premium pure vanilla extract. In some recipes, you can get away with using imitation vanilla extract. However, because butter cookies are so simple, their flavor will only be as good as the quality of the ingredients that you use.
How to Make Homemade Butter Cookies
Ingredients
Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Frosting
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
- Food coloring, optional
Tools You’ll Need
- Choose a quality nonstick baking sheet like this one perfected in the Taste of Home Test Kitchen. The embossed design increases airflow and ensures even baking.
- Butter cookies are often extruded using a cookie press. We especially love this cookie press by Wilton for its ergonomic handle and 12 different discs.
- Before decorating, you’ll want to cool your butter cookies completely. Stack wire cooling racks if you’re short on counter space.
Directions
Step 1: Mix wet ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy; 2-3 minutes. Next, beat in the egg and vanilla extract until combined.
Test Kitchen tip: The temperature of your butter matters. Butter that is too cold will yield either a lumpy, less uniform dough or a dough that is tough and overworked. Likewise, using melted butter will also cause butter cookies to be tough and lose the melt-in-your-mouth texture you’re striving for.
Step 2: Mix dry ingredients
In another bowl, whisk flour, baking powder and salt. Then, gradually beat the dry ingredients into the wet ingredients until fully incorporated.
Test Kitchen tip: If your kitchen runs warm, we recommend chilling your dough for 1 to 2 hours in the refrigerator after mixing, before shaping or extruding with a cookie press. This will prevent the cookies from spreading while baking.
Step 3: Shape
Using a cookie press fitted with a heart disc (or shape of your choice), extrude the dough onto an ungreased cookie sheet at least 1-inch apart.
Step 4: Bake
Bake in a preheated 375°F oven until the cookies are set, but not brown; about 6-8 minutes. Remove promptly and transfer to a wire rack to cool completely before decorating.
Step 5: Prepare icing
In a medium bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreadable consistency. The icing should be smooth and free of lumps. Next, tint the icing with food coloring, if desired. You can divide the icing into a few smaller bowls if you want multiple colors. Here are the types of food coloring we recommend for icing.
Step 6: Decorate
Use a small knife or piping bag to decorate the cookies with icing. Keep reading for decoration ideas!
How to Decorate Butter Cookies
While butter cookies are delicious straight from the oven, they can also be decorated in so many different ways. Here are a few of our favorite decorating ideas.
Prior to Baking
- Mix a few drops of gel food coloring into the prepared dough
- Top with colorful sprinkles
- Roll in turbinado sugar
- Press a single maraschino cherry into the center of each unbaked cookie
After Baking
- Spread or pipe with creamy frosting
- Dip in milk, dark or white chocolate
- Drizzle with caramel
- Dust with powdered sugar or cocoa powder
- Add sprinkles to the top of frosting or melted chocolate
Now that you know the basics, get inspired with this collection of our best butter cookie recipes.
Crisp Butter Cookies
You'll be out of the kitchen quick when you bake these cookies. The would be great to take to a holiday party.—Tammy Mackie, Seward, Nebraska
Lemon Butter Cookies
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois
Lemon-Lime Butter Cookies
I was looking for a light cookie that would freeze and travel well and couldn't find one, so I created these. They are so good you won't be able to eat just one.—Brenda Brooks, Bowie, Maryland
Two-Tone Butter Cookies
During the hectic holiday season, you'll appreciate the ease of these irresistible butter cookies from Kathy Kittell of Lenexa, Kansas. It's wonderful to pull the two-tone dough from the freezer and bake a festive batch in no time.
Gooey Butter Cookies
As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, my cookies are made from scratch.—Julia Nouss, Richmond, Virginia
Mom's Buttermilk Cookies
I treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
Butter Meltaways
Beech Grove, Indiana field editor Sue Call suggests, "Add variety to this recipe by substituting lemon flavoring for the vanilla plus a teaspoon of lemon peel."
Thumbprint Butter Cookies
These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen
Frosted Butter Cutout Cookies
I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! —Sandy Nace, Greensburg, Kansas
Lemon & Rosemary Butter Cookies
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
Berry-Filled Butter Ribbons
Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland
Holiday Butter Mint Cookies
My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors—and everyone loves them! —Sherry Flaquel, Cutler Bay, Florida
Butter Cookies
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. —Ruth Griggs, South Hill, Virginia
Chocolate-Tipped Butter Cookies
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, TexasThe post How to Make Butter Cookies Perfect Every Time appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-butter-cookies/
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