If you think bakery-perfect butter cookies take hours of kneading, chilling, and complicated steps, think again. These beauties come together in minutes with just six ingredients you probably already have in your kitchen. No fancy equipment, just a quick whisk, a swirl of dough through a piping bag, and the heavenly aroma of golden, buttery cookies filling your home.
Whether you bake them for a cozy afternoon treat, as a last-minute gift, or because your sweet tooth is calling at 9 p.m., these quick butter cookies deliver perfection every time.
What Are Butter Cookies?
Butter cookies are a Danish classic beloved around the globe for their rich flavor and irresistible texture. Made with a higher butter-to-flour ratio than many other cookies, they have a unique tender crumb.
Traditionally served plain or piped into elegant shapes, these cookies rose to fame in decorative blue tins, which, let’s be honest, later became home to sewing supplies. They’re especially popular around the holidays but have the good manners to be equally welcome in July.
Pro Tips for the Best Butter Cookies
- Use room-temperature butter that is soft and not melted. This ensures a creamy, airy batter that pipes easily and holds its shape while baking.
- Don’t rush the beating step. Creaming the butter and sugar well adds air, giving your cookies that light, melt-in-the-mouth texture.
- Test your piping bag first. If the dough feels too stiff to pipe, mix in a teaspoon of milk to loosen it.
- Watch the oven, not just the timer. Every oven is a little different, so pull them out when the edges are just turning golden.
Frequently Asked Questions
Can I make butter cookies without a piping bag?
Yes! If you don’t have one, you can use a sturdy plastic bag with the corner snipped off. The shapes won’t be as defined, but they’ll still taste divine.
Can I flavor butter cookies differently?
Absolutely. Add lemon zest, almond extract, cocoa powder, or even dip them in chocolate for a twist.
Why are my butter cookies spreading too much?
That’s usually from over-softened butter or skipping the chilling step. A quick 10–15 minutes in the fridge fixes that.
How to Store Butter Cookies
You can store them in a tin or jar at room temperature for a couple of days. To preserve their crispness, add a small piece of parchment paper between layers and avoid humid storage spots.
Ingredients
How to Make Butter Cookies
Place your softened butter in a mixing bowl and beat it until it’s smooth and fluffy.
Place your softened butter in a mixing bowl and beat it until it’s smooth and fluffy.
Add the icing sugar and beat again until the mixture is fully combined.
Add the icing sugar and beat again until the mixture is fully combined.
Crack in the egg and keep whisking until fully incorporated. This is what binds your cookies together.
Crack in the egg and keep whisking until fully incorporated. This is what binds your cookies together.
Pour in the milk and vanilla extract, whisking to combine. Sift in the flour little by little, whisking gently until the dough is lump-free.
Pour in the milk and vanilla extract, whisking to combine. Sift in the flour little by little, whisking gently until the dough is lump-free.
Spoon the dough into a piping bag and on a lined baking sheet, pipe elegant spiral shapes. Bake at 170°C (338°F) for about 12 minutes, or until the edges just turn golden. Don’t overbake, as they’ll firm up as they cool.
Spoon the dough into a piping bag and on a lined baking sheet, pipe elegant spiral shapes. Bake at 170°C (338°F) for about 12 minutes, or until the edges just turn golden. Don’t overbake, as they’ll firm up as they cool.
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