Simple, elegant, and universally loved, butter cookies are one of those timeless treats that never go out of style. With their crumbly texture, delicate vanilla aroma, and golden edges, these cookies melt in your mouth and pair beautifully with tea, coffee, or a cozy afternoon break.
Made with just a handful of pantry staples — butter, sugar, flour, and vanilla — butter cookies are the perfect example of how a few quality ingredients can create something extraordinary. Whether you serve them plain, decorate them with sprinkles, or dip them in chocolate, they’re a guaranteed hit for holidays, gift boxes, or everyday baking.
What Are Butter Cookies?
Butter cookies, also known as Danish butter cookies or shortbread-style cookies, are crisp yet tender biscuits made primarily from butter and sugar. Unlike shortbread, which is denser, these butter cookies use an egg and a small amount of baking powder to create a slightly softer, lighter bite while maintaining that classic buttery flavor and crumbly texture.
They’re easy to shape, easy to bake, and perfect for any celebration — especially Christmas cookie tins.
Why Everyone Will Love This Recipe
- Classic Texture: Crisp at the edges, soft and buttery inside.
- Minimal Ingredients: Just 6–7 simple pantry staples.
- Easy to Shape: Roll, cut, press — any style works beautifully.
- Perfect for Gifting: They keep well and look beautiful in cookie boxes.
- Rich, Buttery Flavor: A true crowd-pleaser that tastes like tradition.
How to Store Butter Cookies
Store them in an airtight tin or glass container at room temperature for up to 1 week. They actually taste even better after the first day as the flavors settle.
How to Freeze Butter Cookies
You can freeze:
- The dough: Shape into a disc, wrap tightly, freeze up to 2 months. Thaw in the fridge and roll out.
- The baked cookies: Freeze in layers separated by parchment for up to 1 month. Thaw at room temperature.
Ingredients
How to Make Butter Cookies
Place the cold but slightly softened butter and sugar in a bowl. Using a fork or an electric mixer, work them together until you get a creamy, smooth mixture. This step creates the base of that irresistible cookie texture.
Place the cold but slightly softened butter and sugar in a bowl. Using a fork or an electric mixer, work them together until you get a creamy, smooth mixture. This step creates the base of that irresistible cookie texture.
Mix in the egg and vanilla, blending just until incorporated.
Add the sifted flour, baking powder, and salt, mixing quickly and gently — just until the dough comes together. Overmixing can make the cookies tough, so stop as soon as the dough is smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This rest time is essential: it firms up the dough, prevents spreading, and helps the cookies hold their shape.
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Mix in the egg and vanilla, blending just until incorporated.
Add the sifted flour, baking powder, and salt, mixing quickly and gently — just until the dough comes together. Overmixing can make the cookies tough, so stop as soon as the dough is smooth.
Roll out the chilled dough on a lightly floured surface and cut out your favorite cookie shapes — circles, stars, flowers, hearts, or classic rounds.
Place them on a baking sheet lined with parchment paper.
For clean, sharp shapes, chill the entire tray for 10 minutes before baking.
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Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This rest time is essential: it firms up the dough, prevents spreading, and helps the cookies hold their shape.
Bake in a preheated oven at 175°C (350°F) for about 12 minutes, or until the edges are lightly golden.
Let the cookies cool completely on the tray before handling — they are very delicate while warm.
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