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.

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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

4.75 from 8 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. 

Course: Dessert
Cuisine: Danish
Keyword: Butter Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 138 kcal
Author: Jaclyn

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*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 26mg 1%
Potassium 16mg 0%
Total Carbohydrates 14g 5%
Sugars 5g
Protein 1g 2%
Vitamin A 5.1%
Calcium 0.6%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

55 comments

  • Meg: Would this dough work with a cookie press? I just bought one so I don’t have a lot of experience using it, but it seems like it might? December 3, 2018 at 5:28am Reply

    • Jaclyn: Yes it should work well with a cookie press. You could probably even omit the milk since it doesn’t need to be piped. December 3, 2018 at 8:05am Reply

  • Debbie: I made these tonight but they totally spread and went flat when I cooked them. What did I do wrong? December 2, 2018 at 7:56pm Reply

    • Jaclyn: Sorry that happened! I recommend using as little milk as possible (be sure to use an big piping tip or piping will be hard) then chill the dough on the cookie sheets before baking for 30 minutes and that should help. December 3, 2018 at 7:18pm Reply

  • Brandi: Made these today. They’re delicious!! I don’t have any of the piping equip, so I just rolled dough in parchment & stuck in the freezer while the oven preheated. Sliced & baked. Perfect texture & flavor! Thanks! December 2, 2018 at 7:53pm Reply

  • Monica: I can’t wait to make these! Can the dough be refrigerated over night? December 2, 2018 at 2:19pm Reply

    • Jaclyn: After you’ve piped them out. Or you’ll have to let the dough rest at room temp until you can pipe it. December 2, 2018 at 3:22pm Reply

  • Brandi: Can I just spoon these out like a drop cookie? Wanna try today, but don’t have the piping equipment. December 2, 2018 at 12:17pm Reply

    • Jaclyn: Yes you could just shape into rounds then flatten slightly. Hope you enjoy! December 2, 2018 at 3:24pm Reply

  • DZ: I tried this recipe today and they came perfect. The dough piped easily and kept their shape during baking. The taste and texture were good too. This recipe is a keeper! December 1, 2018 at 7:48pm Reply

    • Jaclyn: I’m so glad they came out perfect for you! Thanks for taking the time to leave a review! December 1, 2018 at 8:35pm Reply

      • Carrie: Hi! Your cookies looks amazing, mine… not so much. I’m not sure what I did wrong but my batter was really gluey and definitely not pipeable. I re- read the instructions and saw that I could add more milk. I got it to a reasonable consistency but they turned into puddles in the oven. What did I do wrong? December 3, 2018 at 2:47pm Reply

        • Jaclyn: Sorry that happened! Are you using a large star piping tip? It’s helpful because the smaller tips are harder to pipe the dough out. Then add as little milk as possible, soften the butter more to beginning instead. Then chill the piped cookies on the baking sheet about 30 minutes before baking. Hope that helps! December 6, 2018 at 12:44pm Reply

  • Susan: I made these today for a cookie exchange tomorrow, and I was disappointed. They turned out flat and are so delicate that I didn’t dare try to dip them in chocolate. Some of them broke just taking them off the cookie sheet with a spatula. Is the reason they flattened out because there’s so much butter in them? I didn’t even have to add any milk, because the dough was pipeable without it. I ended up sprinkling nonpareils and jimmies on them before I baked them. They taste good, but I was disappointed that they flattened out and that I wasn’t able to dip them in chocolate. What did I do wrong? I bake all the time. November 30, 2018 at 10:08pm Reply

    • Jaclyn: Maybe the butter was a bit melted or there may not have been enough flour. Next time you could try a little extra flour or chill the cookies on the baking sheet before you bake them for about 30 minutes. Hope that helps! December 1, 2018 at 2:23am Reply

  • Vera Lúcia Gomes da Silva: Boa noite tudo bem você pode me da está receitas em português November 30, 2018 at 3:57pm Reply

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