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Butter Cookie Recipe — Classic Buttery Cookies

This butter cookie recipe yields tender, melt-in-your-mouth cookies with a rich vanilla butter flavor and crisp edges. Perfect for gifting, dipping in tea, or decorating for special occasions.

⏱
Prep Time 15 min
🔥
Cook Time 12 min
⏰
Total Time 27 min
👥
Servings 24
⭐
Difficulty Easy
International Vegetarian Desserts Vegetarian International

About This Recipe

This butter cookie recipe yields tender, melt-in-your-mouth cookies with a rich vanilla butter flavor and crisp edges. Perfect for gifting, dipping in tea, or decorating for special occasions.

Ingredients

  • 1 cup (227 g) unsalted butter, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240 g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon fine sea salt
  • Optional: 2 tablespoons cornstarch for extra tenderness
  • Optional: 1/2 cup powdered sugar for dusting or 1 cup sprinkles for decorating

Nutrition Facts

140 Calories 7% daily value
1.00g Protein 2% daily value
11.00g Carbs 4% daily value
9.00g Fat 14% daily value
0.00g Fiber 0% daily value

Instructions

  1. 1
    Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. 2
    Step 2: In a large bowl, cream the room-temperature unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until pale and fluffy, about 2–3 minutes.
  3. 3
    Step 3: Add the egg yolk and vanilla extract, mixing on low speed until incorporated and smooth, scraping down the bowl as needed.
  4. 4
    Step 4: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch (if using). Gradually add the dry ingredients to the butter mixture on low speed until just combined. Do not overmix.
  5. 5
    Step 5: Scoop or roll dough into 1-inch (25 g) balls for drop cookies or place dough in a piping bag fitted with a large star tip for piped cookies. For stamped or rolled cookies, chill the dough 20–30 minutes until slightly firm.
  6. 6
    Step 6: Place dough balls 2 inches apart on prepared baking sheets and optionally flatten slightly with the bottom of a glass or the palm of your hand. If piping, pipe 2-inch rosettes or shapes onto the sheet. Decorate with sprinkles before baking if desired.
  7. 7
    Step 7: Bake for 10–13 minutes, rotating pans halfway through, until edges are lightly golden but centers are still pale. Baking time varies with size—smaller cookies take less time.
  8. 8
    Step 8: Remove from oven and allow cookies to rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. If dusting with powdered sugar, wait until cooled.

💡 tips

For the best texture, use room-temperature butter and avoid overmixing after adding the flour. Chill the dough briefly if it becomes too soft to shape. For extra crisp edges, press cookies slightly thinner before baking. Use high-quality vanilla for a superior flavor.

🔄 substitutions

Unsalted butter can be swapped for salted butter—omit added salt or reduce to a pinch. Replace 1/4 cup flour with cornstarch for a more tender shortbread-like texture. For a gluten-free version, use a 1:1 gluten-free flour blend. Use a pasteurized egg yolk replacement or 1 tablespoon milk mixed with 1 teaspoon cornstarch for an egg-free option.

📦 storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature before serving.

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