🍪 Classic Butter Cookies Recipe
🕐 Prep Time: 15 minutes
🕐 Chill Time: 30 minutes
🕐 Bake Time: 10–12 minutes
🍽 Yield: About 30–36 cookies
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🧈 Ingredients:
1 cup (226g) unsalted butter, room temperature
3/4 cup (90g) powdered sugar (or confectioners’ sugar)
1 large egg, room temperature
1 ½ tsp pure vanilla extract (or 1 tsp vanilla + ½ tsp almond extract)
2 ¼ cups (280g) all-purpose flour, sifted
1/2 tsp salt (omit if using salted butter)
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🍴 Optional Add-ins or Toppings:
Sanding sugar for sprinkling
Melted chocolate for dipping
Jam (for thumbprint variation)
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🧁 Instructions:
1. Cream the butter and sugar
In a large bowl, beat butter and powdered sugar together using a hand mixer or stand mixer until pale and fluffy (about 2–3 minutes).
2. Add egg and vanilla
Beat in the egg and vanilla extract until fully combined and smooth.
3. Mix dry ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing just until combined. Do not overmix.
4. Chill the dough
Form the dough into a disk or log, wrap in plastic wrap, and chill for at least 30 minutes (or up to 24 hours). This step prevents spreading and makes the dough easier to handle.
5. Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Shape the cookies
For classic round cookies: Slice chilled dough into ¼-inch rounds.
For piped cookies: Let dough soften slightly, then pipe shapes using a star tip.
For rolled and cut-out cookies: Roll to ¼-inch thickness and cut with cookie cutters.
7. Bake
Bake for 10–12 minutes or until edges are just starting to turn golden. Centers should remain pale.
8. Cool
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
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📝 FAQ: Butter Cookies
❓ Can I use granulated sugar instead of powdered sugar?
Technically, yes, but powdered sugar gives a smoother texture and more tender crumb. Granulated sugar will result in a slightly crispier cookie.
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❓ Why did my cookies spread too much?
Dough wasn’t chilled
Too much butter
Warm baking tray
Overmixing the dough
Chilling the dough is key!
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❓ Can I freeze the dough or baked cookies?
Yes!
Dough: Wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge before baking.
Baked cookies: Freeze in an airtight container for up to 2 months.
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❓ How do I make them extra crisp or chewy?
Crispier: Bake a minute or two longer until the edges are golden brown.
Chewier: Slightly underbake and let them finish on the hot tray.
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❓ Can I make them without eggs?
Yes. Replace the egg with:
2 tablespoons milk or cream (for texture)
OR use 1 tablespoon cornstarch + 2 tablespoons water
They’ll be slightly more delicate, but still delicious.
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❓ How do I decorate butter cookies?
Dip in melted chocolate
Drizzle with icing
Sprinkle with sanding sugar before baking
Add jam in the center for thumbprint variation
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❓ Why do my cookies taste bland?
Make sure you’re using real butter and pure vanilla extract. Cheap substitutes can greatly affect flavor. Also, a pinch more salt can enhance taste.