Butter Cookies

11.23.2018

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.

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Butter Cookies

4.63 from 24 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
Calories: 138 kcal
Author: Jaclyn

121 comments

  • Esther Eigobhor: Wow this is good I love this cookies July 11, 2019 at 7:04am Reply

  • judith judge: how many cookies does thsi make July 8, 2019 at 5:45pm Reply

    • Jaclyn: About 24. July 8, 2019 at 7:38pm Reply

    • kreysa: I had a hard time piping the dough and ruined several bags but nothing stopped me making these cookies. I rolled the dough and chilled in the refrigerator for about 30 minutes. Than cut them and cook them. Cookies were so delicious. Recipe is just right! Thank you for sharing! It became one my staple cookie recipes already 👍 July 17, 2019 at 2:56pm Reply

  • Dar: Can you put this in a cookie press ??? July 3, 2019 at 2:51pm Reply

    • Jaclyn: I haven’t tried but I’m guessing it should work well. July 6, 2019 at 2:17pm Reply

  • Sonia: Delicious butter cookie recipe. I did have a hard time piping the cookie. Tried multiple sizes of tips. This was my very first attempt at piping a cookie. The bag was busting.. went through 3 bags. Ended up rolling up leftover. I didn’t want to add too much milk. Any suggestions on the piping issue. June 4, 2019 at 5:11pm Reply

    • Jaclyn: I’d try a reusable piping bag they’re thicker and more heavy duty. Then you could also just try shaping dough into lots chilling then slicing and baking. Sorry you had trouble with it! June 4, 2019 at 9:53pm Reply

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