Butter Cookies are one of those recipes I keep coming back to when I need something simple and comforting. You do not need fancy equipment or hard to find ingredients, just butter, flour, sugar, and a bit of vanilla. The dough comes together quickly, and the cookies bake up golden at the edges with a soft middle. I appreciate how forgiving this recipe is, especially if you are just learning to bake.
The sprinkles are optional, but they make the cookies look cheerful and add a tiny bit of texture. These are the kind of cookies that disappear fast once they cool.
About the Recipe
This recipe gives you tender, buttery cookies that are neither too sweet nor too plain. The texture is soft with just a little bit of crispness at the edges, which I find really satisfying. Because the dough is not rolled or chilled for hours, you can have warm cookies on the table faster than you might expect. The vanilla adds a gentle background flavor that complements the butter without overpowering it.
If you are looking for a straightforward baking project that does not demand precision or special skills, this one delivers. You can make these on a weeknight or double the batch for a weekend gathering.
Why you will love this recipe
The ingredient list is short, and you probably have most of what you need already. The dough mixes up in two bowls, so cleanup is quick. I like how the cookies hold their shape while baking but still stay soft enough to bite into easily. The slight browning on the edges gives them a toasted flavor that balances the sweetness.
You can customize them with different amounts of sprinkles, or leave them plain if you prefer a more classic look. The butter flavor really shines through because there are no competing spices or extracts beyond vanilla. They are also sturdy enough to pack in a lunchbox or wrap up as a simple gift.
Soft and butter cookies that are easy to whip up and can be made for any holiday or occasion.
Cooking Tips
Make sure your butter is only slightly softened, not melted or too warm, because that helps the cookies keep their shape. Greasing the pan well prevents sticking, especially at the edges where the cookies brown first. I usually set a timer for twelve minutes and then check, since oven temperatures can vary. If you want even baking, try to make your dollops roughly the same size. Resist the urge to overmix once you add the flour, because that can make the cookies tough instead of tender.
Serving and Storing Suggestions
This recipe makes about eighteen cookies, depending on the size of your dollops. Prep time is around ten minutes, and baking takes another twelve to fifteen. Serve them warm with a glass of milk, or let them cool completely if you prefer a firmer texture. Store the cookies in an airtight container at room temperature for up to five days. They also freeze well for up to two months, so you can bake a double batch and save some for later.
Similar Recipes
- Shortbread Cookies
- Sugar Cookies
- Snickerdoodles
- Chocolate Chip Cookies
- Vanilla Wafers
Nutrient Benefits
Butter provides vitamin A and a bit of healthy fat, which helps your body absorb fat soluble vitamins. The egg adds protein and helps bind the dough together. All purpose flour gives you energy through carbohydrates, and the small amount of salt balances the sweetness while supporting electrolyte function. While these cookies are a treat rather than a health food, they offer a satisfying balance of flavor and texture in a modest portion.
Butter Cookies
Ingredients
Dry Stuff
- 2 Cups All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Cup Sugar
Wet Stuff
- 1 1/2 Sticks Unsalted Butter Slightly softened
- 1 Egg
- 1 Tsp Vanilla
Instructions
- Preheat oven to 375 degrees
- In a large bowl, mix together all the dry ingredients, except the sugar. Blend well.
- In a separate large bowl, cream the butter and sugar until it's light and fluffy.
- Mix in the egg and the vanilla until well blended. Beat in a mixer for 3-5 minutes.
- Slowly, add the dry ingredients until just combined.
- Add your sprinkles and mix again. The amount of sprinkles depends on how much color you want to see in your cookies.
- On a well greased pan, space a heaping dollop (about 1 tbsp's worth) onto your pan. You should fit nine dollops per tray. 3 rows of 3.
- Bake for 12-15 minutes or until the edges of the cookies are slightly browned. Carefully transfer your cookies to a cooling rack.
Notes
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Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to a quarter teaspoon or leave it out entirely to avoid making the cookies too salty.
Do I have to add sprinkles?
No, sprinkles are completely optional. The cookies taste great plain, and you can also try adding a pinch of cinnamon or lemon zest for a different flavor.
Why are my cookies spreading too much?
Your butter might be too soft or melted. Make sure it is only slightly softened, and try chilling the dough for fifteen minutes before baking if the problem continues.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to two days. Let it sit at room temperature for about ten minutes before scooping so it is easier to work with.
