Print

Homemade Butter Cookies Recipe: Rich, Buttery, and Perfectly Crisp

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic homemade butter cookies with a rich buttery flavor, delicate crisp edges, and a tender melt-in-your-mouth texture. These easy piped cookies are perfect for holidays, afternoon tea, and everyday treats.

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 2/3 cup (133 g) granulated sugar
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk, if needed
  • Optional: melted chocolate or sprinkles for decorating

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2 to 3 minutes until light and fluffy.
  4. Add the egg yolks and vanilla extract. Beat until smooth and fully combined.
  5. Gradually add the flour mixture and mix on low speed until a soft cookie dough forms. Avoid overmixing.
  6. If the dough is too thick to pipe, add milk gradually until it reaches a pipeable consistency.
  7. Transfer the dough to a piping bag fitted with a large star tip. Pipe swirls or rosettes onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Refrigerate the piped cookies for 20 to 30 minutes to help maintain their shape during baking.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
  10. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack and cool completely.
  12. Decorate with melted chocolate or sprinkles if desired. Allow the decorations to set before serving.

Notes

  • Use high-quality unsalted butter for the best flavor and texture.
  • Butter should be softened but not melted to prevent excessive spreading.
  • Measure flour accurately to avoid dry or crumbly cookie dough.
  • Use a large piping tip because butter cookie dough is relatively thick.
  • Add milk only if necessary to make the dough easier to pipe.
  • Chilling the shaped cookies helps preserve their decorative appearance.
  • For a different flavor, replace a small amount of vanilla extract with almond extract.
  • Store cookies in an airtight container at room temperature for up to 7 days.
  • Freeze baked cookies for up to 3 months in a freezer-safe container.
  • Serve with coffee, tea, hot chocolate, or a glass of milk.
  • Ingredient quantities and nutrition are approximate and have not been verified against the linked recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-butter-cookies-recipe-rich-buttery-and-perfectly-crisp/