Whoever first said “simplicity is key” must have been talking about these Butter Cookies! Made with just 6 simple ingredients and quick, easy-to-follow steps, these simple and delicious cookies are sure to become a staple in your kitchen.
What’s in this Butter Cookie Recipe?
Don’t let the lack of extensive ingredients fool you – these easy butter cookies are seriously delicious! They’re thick, chewy cookies that have a perfectly rich and buttery flavor.
- Unsalted Butter: Forms the base of this cookie, giving it its rich, buttery flavor and tender texture.
- Granulated Sugar: Sweetens the cookie.
- Egg: Gives the cookie richness and structure.
- Vanilla Extract: Adds a warm vanilla flavor.
- All-Purpose Flour: Gives the cookie structure.
- Kosher Salt: Using unsalted butter and kosher salt allows you to control exactly how salty you’d like your cookies to be.
Pro Tip: 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.
Variations on Danish Butter Cookies
These cookies are so simple and delicious. To take them up a notch, try browning the butter or adding chopped nuts, orange or lemon zest, shredded coconut, cardamom, or matcha powder to the dough.
You could also dip the dough balls in a mixture of cinnamon and sugar before baking to create cinnamon-sugar butter cookies or dip the baked and cooled cookies in melted chocolate for a decadent touch.
All ovens are a bit different, even when they’re set to the same temperature. When the bottoms of your butter cookies begin to brown, they’re most likely done baking! That could happen anywhere in the 9-11 minute window. Just be sure to keep an eye on them so they don’t bake for too long!
Truly, that’s entirely up to you! I’ve made these cookies using both types of butter, and each batch is delicious. If you opt for salted butter, the cookies will have a noticeable salty element to them. But don’t worry; it’s not overpowering. If you choose unsalted butter, they will not have as salty of a taste. It all just depends on what you’d prefer!
Once they’re fully cooled off from the oven, these butter cookies will stay fresh in an airtight container at room temperature for up to 3 days. You can extend that time by keeping them in an airtight container in the refrigerator, where they’ll stay fresh for up to 5 days. The best part? These cookies are also tasty when they’re cold!
How to Store
Store leftover butter cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze
Freeze butter cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
Serving Suggestions
These tender cookies pair perfectly with a cup of coffee, tea, or hot cocoa. Drizzle them with some caramel sauce or hot fudge sauce for a decadent treat, or sandwich two together with vanilla ice cream or marshmallow fluff! You can also crumble them up to use as the base for your next cheesecake!
More Buttery Cookie Recipes We Love
- Funfetti Shortbread Cookies
- Brown Butter Peanut Butter Cookies
- Iced Lemon Shortbread Cookies
- Brown Butter Chocolate Chip Cookies
- Christmas Pinwheel Cookies
- Sprinkle Cookies
Butter Cookies Recipe
Ingredients
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup granulated sugar 200 grams
- 1 large egg 50 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 2½ cups all-purpose flour 300 grams
- ¼ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
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. Bake for 9-11 minutes or until the bottom begin to brown.
- Allow to cool and store in an airtight container.
Notes
- 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.
- I love these cookies just the way they are. However, if you wanted to add a little something on top, a drizzle of vanilla glaze would be delicious! A light sprinkle of powdered sugar is also never a bad idea.
- To make sure every cookie is exactly the same size, use a 1-inch cookie scoop! While you could always just use your hands, cookie scoops ensure each cookie is identical in size. This means that every cookie will be picture perfect AND cook evenly!
How much flour please? It just says 2 1/2.
apologies! it should be cups.
Can I freeze the cookies?
We really like these cookies. Remind me of shortbread but much softer. I followed the recipe and used salted butter (I always use salted). Used a 1” cookie scoop and made 35 cookies. Very good AND easy!
Thanks so much for sharing what worked for you, Sharon! I’m so glad you enjoyed them!
Needed more sugar :/
I’m sorry this recipe wasn’t quite to your tastes, Nikolai!
Not for me. Not that sweet. More of a shortbread taste/texture. I’m sure some people love that but not me.
I’m sorry this recipe wasn’t to your tastes, Elizabeth!
Can you use cake flour?
Yes, but the cookies will have a lighter, fluffier texture!
Pretty good 👍. Will make more
I’m so glad you enjoyed them, Tina!