Butter Cookies

November 23, 2018

Butter Cookies are one of those classic Christmas cookies that everyone loves. This homemade version is far better than what you’ll find in the tins at the store during the holidays and this addition of decadent chocolate takes them to a whole new level of delicious! 

Butter Cookies dipped in chocolate and covered in sprinkles. Shown in rows on a white serving plate.

Butter Cookies

I love these cookies because they keep well longer than most cookies, they’re perfect for gifting and they’re such a pretty cookie.

They have a rich buttery flavor and a satisfying crisp tender texture, and anytime a chocolate dip is involved no one can turn them away.

I made these two ways, the traditional flavor with vanilla extract then for a funfetti flavor (the white chocolate version with rainbow sprinkles) I added almond extract.

You can’t go wrong which ever route you go, even if you decide to skip the chocolate you’ll still have a perfectly delicious homemade cookie!

Butter Cookies dipped in white chocolate and covered with rainbow sprinkles. Set in three rows on a turquoise plate.

Ingredients You’ll Need for This Recipe

  • Unsalted butter
  • Granulated sugar
  • Salt
  • Egg yolks
  • All-purpose flour
  • Milk
  • Vanilla extract (and almond extract for funfetti flavor)

Showing how to make butter cookies in a stand mixer. Starting by mixing butter and sugar.

How to Make Butter Cookies

  • Preheat oven to 350 degrees.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.

Butter Cookies

  • Mix in egg yolks and vanilla.

Adding flour to butter cookie mixture in stand mixer.

  • Add flour and mix until crumbly then add in milk and continue to mix while adding in a little more milk if needed for a pipe-able consistency.

Butter cookies finished cookie dough mixture in mixing bowl.

  • Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 here).

Butter cookies cookie dough in piping bag.

  • Pipe dough into rounds onto two ungreased baking sheets.
  • Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 15 minutes.

Butter cookies before baking on a baking sheet.

  • Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Butter cookies on a baking sheet after baking.

  • If you’d like to dip in chocolate or white chocolate, melt 10 oz chopped chocolate, chocolate melts (I like Ghirardelli), or white chocolate melts in a microwave safe bowl on 50% power in 20 second intervals until melted and smooth.

Butter cookies on a cooling rack.

  • Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. Immediately add sprinkles then let set.

Dipping butter cookie in white chocolate melts in a small bowl.

Do I Have to Pipe them Out Into Rounds?

You could also use this same recipe and make slice and bake cookies. If doing so shape dough into two logs (wrap in wax paper) and chill until fairly firm, then slice into fairly thin disks and bake.

Butter cookies on parchment paper.

Can I Freeze These Cookies?

These cookies should freeze well for a month (or even more). If kept at room temperature they should keep for about 1 week.

Butter cookies dipped in chocolate and covered with Christmas sprinkles.

More Christmas Cookie Recipes You’ll Love!

Butter Cookies

4.59 from 29 votes

A classic Christmas cookies that everyone loves! This homemade version is far better than what you'll find in the tins at the store during the holidays and this addition of decadent chocolate takes them to a whole new level of delicious! It's a crisp and tender, rich and buttery cookie and they're perfect for gifting. 

Servings: 24 cookies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (140g) granulated sugar
  • 1/4 tsp salt
  • 2 large egg yolks
  • 1 tsp vanilla extract*
  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 2 tsp milk
  • Chocolate or candy melts, optional (see notes)

Instructions

  1. Preheat oven to 350 degrees.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.

  3. Mix in egg yolks and vanilla.

  4. Add flour and mix until crumbly then add in milk (if needed add in another 1 - 2 tsp milk for a more pipe-able consistency, add as little as possible for less spreading though).

  5. Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 here, smaller tips won't work as well for piping this thick batter).

  6. Pipe dough into rounds onto two ungreased baking sheets (if you normally have issues with cookies spreading chill them for 30 minutes on baking sheet before baking).

  7. Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 - 16 minutes.

  8. Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. 

Recipe Notes

  • *For a funfetti flavor (which is dipped in white chocolate and covered with sprinkles) add 1/2 tsp almond extract in addition to the vanilla extract.
  • If you'd like to dip in chocolate or white chocolate, melt 10 oz chopped chocolate, chocolate melts (I like Ghirardelli), or white chocolate melts in a microwave safe bowl on 50% power in 20 second intervals until melted and smooth. 
  • Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. Immediately add sprinkles if using then let set.
  • Nutrition does not include chocolate coating.
Nutrition Facts
Butter Cookies
Amount Per Serving
Calories 138 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 26mg1%
Potassium 16mg0%
Carbohydrates 14g5%
Sugar 5g6%
Protein 1g2%
Vitamin A 255IU5%
Calcium 6mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Danish
Keyword: Butter Cookies
Author: Jaclyn

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141 Comments

  • Katie

    I have my own recipe for butter cookies. Very rich. Oven 375. Cookie sheet lined with aluminum foil. I plan to add a couple tables. Corn starch next time as well as 1/3 c powdered sugar sugar.
    2 sticks softened butter, 1/2 c. Sugar, 2-3/4 c. Sifted flour 1/2tsp baking powder, 1-1/2 tsp vanilla. 6 large egg yolks. Cream butter, sugar, egg yolks, vanilla add dry ingredients by heaping tablespoon until fully incorporated. Divide into four rolls, wrap in plastic wrap, refrigerate overnight. Slice in thin wafers bake about 8 minutes or until light brown. For variety I often shake cookies in a baggy with cinnamon and sugar. These are so good this recipe is doubled, we ate the entire first batch in one sitting.

  • Carmen Rodríguez

    Se ven demasiado ricas, gracias por compartir la receta. Saludos desde Venezuela.

  • Joy

    My goodness!
    This recipe is hands down, AMAZING. So easy and quick to bake! I knew that they were going to be devoured by my family and so I doubled it up and have no regrets :) I accidentally added whole eggs instead of egg yolks and did freak out but the consistency was perfect without needing the milk for piping. I popped each tray in the freezer for about 10 mins, baked them for 16 mins (or until the were golden on the edges and bottom) and am currently munching on them as I write this review <3 I really think the key to this recipe is to chill the cookies before baking them as they will spread out from the butter and risk losing all the beautiful piping work. Thank you Jaclyn for sharing such a delightful recipe!

  • A

    The cookies themselves were good, though I felt it could be a bit sweeter – next time I may sprinkle some sugar or chocolate on top, or include some shredded coconuts in the batter for extra flavour. I struggled a lot with piping the cookies. It was extremely difficult to get into the bag because it was so thick and heavy, and it took me a while to figure out how big to make them and how to control the piping. They came out a bit flat and spread out a lot – this is more of my fault as my hands were very warm and I was squeezing the bag constantly (if I do this again I’ll probably chill the dough beforehand). My family enjoyed the cookies!

  • Ann

    I think this cookie is beautiful in the picture.
    Most people have trouble with the piping.
    I would love to make this cookie again but I haven made them several times and couldn’t pipe them. I think the recipe should be reworked so it is easier to pipe. The presentation is lovely.

  • M Eddlemon

    Great cookie! I had a problem piping them. But I took off the tip and pipes them out as rounds. Worked wonderful

  • Kamy

    These were the most disgusting cookies I’ve ever eaten. I followed it to a T and it tasted like wet baked flour. Don’t waste your time.

    • Jaclyn

      Jaclyn Bell

      Did you use real butter? And are you sure ingredients were properly measured? Also they shouldn’t taste wet and doughy, they may not have been baked long enough. Sorry to hear they weren’t a success for you, with some adjustments they should turn out delicious!

      • Katherine

        Love this recipe!! So easy to follow and pipe! Just asking for some advice! While mine were baking they became very flat! How did you get yours to be so thick and hold the shape?! I used salted butter because I didn’t have unsalted could that be the reason as to why mine came out so flat?!

        • Jaclyn

          Jaclyn Bell

          It shouldn’t be the salted butter but rather how much milk was added and temp of butter going into the oven can make a difference. If you chill them first before baking they should keep their shape. Hope that helps!

      • Julie

        These cookies are light, buttery, and delicious. Though, as written, I found it to be too thick to pipe with. It was, however, perfect to use in my cookie press. Thank you for this wonderul recipe. :)

    • Kelly

      I am about to make these cookies again. They were such a hit the first time! I followed it exactly as well and I did not have an issue. I did notice the consistency was very stiff for piping. Maybe you added too much milk thinking you needed more? Anyway, I recommend you give them another shot!