Whoever first said simplicity is key must have been talking about my easy butter cookie recipe! Made with just 6 staple ingredients and quick, easy-to-follow steps, I can throw these together for any holiday or occasion. My deliciously simple butter cookies are melt-in-your-mouth tender and perfectly buttery!
Top Reader Reviews
Delicious!! These are so incredibly easy to make and are absolutely delicious!!
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Deliciously buttery! Just what I was craving. My husband loved them too.
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Homemade Melt-in-Your-Mouth Butter Cookies
Don’t let the lack of extensive ingredients fool you, my simple recipe for butter cookies is seriously delicious! These thick, chewy, not-too-sweet cookies have a perfectly rich and buttery flavor. Real butter, sugar, eggs, vanilla, flour, and salt are all you need to make them. They’re similar to shortbread, but softer and a lot less crumbly. And since they take just 25 minutes to make from scratch, I love making these easy homemade cookies whenever a craving strikes!
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Measure the Dough for Perfect Baking!
If using the drop and bake method for these butter cookies, I recommend using a 1-inch cookie scoop to measure the dough. While you could always just use your hands, cookie scoops ensure each cookie is identical in size. Which means that every cookie will be picture-perfect and bake evenly!
Butter Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop (optional)
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla, beating until well mixed.1 large egg, 2 teaspoons pure vanilla extract
- Add the flour and salt, beating just until smooth.2½ cups all-purpose flour, ¼ teaspoon kosher salt
- Using a 1-inch cookie scoop, portion the dough onto the baking sheet. OR use a cookie press/mold to shape the dough. I used a piping bag to make them this cute swirl shape.
- Bake for 9-11 minutes or until the bottoms begin to brown. Allow to cool and store in an airtight container.
Notes
- Using unsalted butter and kosher salt allows you to control exactly how salty you’d like your cookies to be.
- If you want to really enhance the buttery flavor of these cookies, try adding a teaspoon or two of butter extract to your dough! You can toss it in while you’re stirring in the egg and vanilla.
- To make sure every cookie is exactly the same size, you can use a 1-inch cookie scoop!
- If your cookies are spreading in the oven, chill the dough for about 20 minutes before baking the next batch.
- When the bottoms of your butter cookies begin to brown, they’re most likely done baking!
- For a more show-stopping look, dip each cookie in melted chocolate and/or coat with sprinkles or sanding sugar. Make sure the cookies have cooled and set before dipping.
Common Mistakes (and How to Avoid Them)
- Using Melted Butter. The butter should be softened when adding it to the mixing bowl, not fully melted. This is important for the creaming process to actually work, creating the right texture and structure for our cookies. It’s best to let butter gradually soften at room temperature for at least 1 hour before using.
- Over-mixing the Dough. Over-mixing dough leads to dense, tough cookies. So beat in each ingredient just until combined.
- Incorrectly Measuring Ingredients. When measuring dry ingredients, like granulated sugar and especially flour, use the spoon-and-level method for a lighter touch. Scooping usually leads to a packed measurement, which can leave you with more flour than you need. Use a kitchen scale for the most accurate measurement.
How to Make Butter Cookies from Scratch Step-by-Step
Prep: Gather the short list of ingredients for this homemade butter cookie recipe. Bring the butter and egg to room temperature before baking. Preheat your oven to 400°F, then line a baking sheet with parchment paper and set it aside.
Beat the Butter: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup of room-temperature unsalted butter with 1 cup of granulated sugar. This should take between 3-5 minutes, and the mixture should be light yellow and fluffy.
Add the Egg: Then add 1 large egg and 2 teaspoons of vanilla extract, beating into the butter until well mixed.
Mix the Dough: Next, add 2½ cups of all-purpose flour and ¼ teaspoon of salt, beating just until smooth. Take care not to over-mix at this stage, or the cookies may turn out dense and dry.
Scoop the Cookies: Using a 1-inch cookie scoop, portion the dough onto the prepared baking sheet. Alternatively, you can use a cookie press/mold to shape the dough or pipe the cookies with a piping bag, as I did here. The piped cookies look super pretty but are a bit more finicky. Scooping is the easiest method, though you may want to gently flatten the top before baking.
Bake the Cookies: Bake butter cookies in a 400°F oven for 9-11 minutes, or until the bottoms begin to brown slightly. Let the cookies cool fully on a wire rack before eating or storing.
How to Store
Store leftover butter cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
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