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

  • Dawn: Tried this but couldn’t pipe it out of a bag. Not sure if a bigger tip was used but my standard Wilton star tip was not big enough. Ended up rolling and shaking by hand. Hope they taste good! December 9, 2018 at 12:31pm Reply

  • Shainu: Anyone know the equivalent to a wilton tip? December 9, 2018 at 10:30am Reply

  • Marthat: Hi can I freeze the dough until ready to use? December 5, 2018 at 7:27pm Reply

    • Jaclyn: Without testing I can’t say for sure sorry. December 8, 2018 at 11:28pm Reply

  • Pam K: I am vegetarian, so what can I substitute for the egg yolks in the butter cookies recipe?? December 5, 2018 at 7:01am Reply

    • Jaclyn: I’m guessing you could use a little less flour (I’d try 1 3/4 cups) and just do a shortbread style cookie. You’ll definitely want to chill until firm before baking. December 6, 2018 at 12:42pm Reply

  • Preeti: Hi.. Need to know if I can avoid the eggs in recipe and add on milk instead.. how much of milk will I need to add in that case December 3, 2018 at 8:57pm Reply

    • Jaclyn: I’m guessing you could. Just use a little less flour (I’d try 1 3/4 cups) and just do a shortbread style cookie. You’ll definitely want to chill until firm before baking. December 6, 2018 at 12:42pm Reply

  • Dodi: How many cookies does this recipe yield?
    Making them for a cookie exchange. December 3, 2018 at 6:36pm Reply

    • Jaclyn: About 24. December 3, 2018 at 7:17pm Reply

  • Kris: Can I use the spritz press for these ??? December 3, 2018 at 8:57am Reply

    • Jaclyn: That should be fine. You could probably get away with omitting the milk with a press. December 3, 2018 at 5:26pm Reply

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