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, these simple and delicious butter cookies are in regular rotation at my house. There’s no need to complicate things with these delicious sweet and buttery cookies.
Don’t let the lack of extensive ingredients fool you – my easy butter cookies are seriously delicious! They’re thick, chewy cookies that have a perfectly rich and buttery flavor. Since they take just 25 minutes from start to finish, I love making these butter drop cookies whenever the craving strikes.
What’s in This Easy Butter Cookie Recipe?
- Butter: Forms the base of this cookie, giving it its rich, buttery flavor and tender texture. I prefer them with unsalted butter, but salted also works.
- Sugar: Granulated sugar sweetens the cookies.
- Egg: Helps bind the cookies together and gives them structure.
- Vanilla: Pure vanilla extract adds a warm vanilla flavor.
- Flour: All-purpose flour gives the cookies structure.
- Salt: Using unsalted butter and kosher salt allows you to control exactly how salty you’d like your cookies to be.
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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.
Tips for Success
- 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, 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!
- When the bottoms of your butter cookies begin to brown, they’re most likely done baking!
- Try crumbling them up to use as the base for your next cheesecake!
Top Reader Review
“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!” -Sharon
Butter Cookie Recipe (Easy!)
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
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
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. We 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
How To Make Butter Cookies Step-by-Step
Beat the Butter: Preheat oven to 400°F. Line a baking sheet with parchment paper and set it aside. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1 cup of granulated sugar together until fluffy.
Add the Egg: Add 1 large egg and 2 teaspoons of pure vanilla extract, beating until well mixed.
Mix the Dough: Add 2½ cups of all-purpose flour and ¼ teaspoon of salt, beating just until smooth.
Scoop the Cookies: Using a 1-inch cookie scoop, portion the dough onto the baking sheet. OR use a cookie press/mold to shape the dough.
Bake the Cookies: Bake for 9-11 minutes or until the bottoms begin to brown. Allow to cool and store in an airtight container.
How much flour please? It just says 2 1/2.
apologies! it should be cups.
The cookies were delicious. I followed the recipe and tweaked nothing but my cookies didn’t come out as yours are pictured. The cookies flattened out into disks but still delicious.
Hi Angela, we recommend chilling the cookies for about 20 minutes before baking next time to help them retain their shape. We’re so glad you enjoyed this recipe!
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! We’re so glad you enjoyed them!
Needed more sugar :/
We’re 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.
We’re 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
We’re so glad you enjoyed them, Tina!
I make them smaller and flattened them on a macaroon sheet. Once cooled I filled with raspberry then dipped in chocolate!
They were amazing!!!
I loved this recipe! It was quick and easy with very little mess. I topped them with my favorite sugar cookie frosting and a splash of sprinkles otherwise followed the directions provided.