Butter Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 302kcal

Author: Becky Hardin

This quick and easy butter cookies recipe is made with 6 simple ingredients in 25 minutes. Perfectly buttery and melt-in-your-mouth tender!

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.

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.

Storage: Store butter cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.