These simple Butter Cookies are a homemade melt in your mouth classic cookie recipe! Crispy on the outside and tender in the center, decorated with colorful sprinkles, these are always a hit!
Remember these traditional Danish Butter Cookies that I posted last year? Today I’m sharing another version of Butter Cookies with you all that is just as addicting, and even easier to make!
Once you try these homemade butter cookies, they will definitely find a permanent place on your favorite-cookie-recipes list. To start with, they’re perfectly crispy around the edges, but so soft in the center. On top of that, they’ve got a rich, buttery flavor, and they’re the ideal amount of sweet without being too overpowering. Words can’t describe.
My last big plug to you can be summed up in one word. Sprinkles. I hear that they’re all the rage with little ones, so I guarantee you can recruit some extra hands to help if needed.
I would eat these butter cookies every day if I could…with coffee for breakfast, or a sweet snack during the day (or night!) I love how lightly sweet they are, with just a hint of saltiness. And the sprinkles are so cute! Here are a few more reasons that you should absolutely make these cookies right this minute:
- Texture: These buttery cookies will melt in your mouth like, well, butter. The exterior is crispy, sure, but the centers are so soft and tender. When you’re craving something sugary, these cookies absolutely hit the spot.
- They’re Small: So you can eat a bunch of them! I guess this quality is kind of a double-edged sword, but I love that I can eat a couple of these cookies throughout the day without feeling too guilty.
- Making Them is Really Simple: Instead of piping the cookies, you just roll the dough into a log and slice it. Easy peasy!
- They’re So Easy to Decorate: Butter cookies can be decorated for literally any time of the year! Break out your red and green sprinkles when it’s Christmastime, use pink ones on Valentine’s Day, and keep coarse sugar around for when you just need a sweet treat.
I could go on and on, but then you wouldn’t get to make these cookies, and I can’t be responsible for that. So let’s get to it!
What You’ll Need
Time to talk cookie ingredients. You’ll only need 8 of them – how’s that for a short shopping list? Or, and this is likely, maybe you’ve already got everything sitting in the pantry.
- Butter: Salted or unsalted. Let the butter come to room temperature before starting.
- Sugar: I just use regular granulated sugar for these cookies.
- Egg Yolk: To bind the cookie dough together.
- Vanilla Extract: To add sweet flavor!
- Kosher Salt: Regular salt will also work, I just like using kosher salt for desserts.
- Baking Powder: To give the cookies a little lift.
- All Purpose Flour: You’ll want to add the flour in small portions so that it doesn’t end up all over the counter.
- Decorations: You can use coarse sugar or sprinkles for rolling the dough.
Making butter cookies is a pretty simple process. It really comes down to mixing the dough together, rolling it into a log, slicing, and baking. With that said, let’s dive right into it!
(P.S. Have fun decorating!!)
Mix the Dough Together: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar together for 2 minutes. Add in the egg yolk, vanilla, salt, and baking powder, and mix until combined and smooth, scraping the sides and bottom of the bowl as necessary.
Add the Flour: Turn the mixer to low and add in the flour until just incorporated. Divide the dough in half and roll each half into a 1 1/2- inch log. Sprinkle the coarse sugar onto a clean counter and roll each log into the sugar, coating evenly.
Refrigerate the Dough: Wrap each log in plastic wrap and refrigerate at least 1 hour or up to 2 days.
Prep the Baking Sheet: When ready to bake, preheat the oven to 325°F. Line a large baking sheet with parchment paper. Set aside.
Bake: Remove the cookie dough from the refrigerator, unwrap, and slice each log into 1/4- inch rounds. Place cookies onto the prepared baking sheet 1- inch apart. Bake for 15 – 18 minutes, until the edges are golden brown. Allow to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.
Tips for Success
See? Easy.
But, even so, here are a couple of tips and tricks that will help you bake the best butter cookies that you can:
- Don’t Burn the Cookies! Take them out when the edges are golden brown, even if you think the centers could use a little more time. The cookies will finish baking on the warm pan and solidify as the cool.
- Carefully Measure Your Flour: Adding too much will mess with the texture of your cookie. The most accurate way to measure your flour is with a scale.
- Use Pure Vanilla: I’ve found that pure vanilla extract tastes the best here – rather than an artificial version – because its sweet, rich flavor really shines.
- Other Decorating Ideas: If you’re not a big fan of sprinkles, bake the cookies without them and dip them in melted chocolate after they’ve cooled. They’re just as delicious this way!
Store these cookies in an airtight container at room temperature for up to 7 days – but I doubt you’ll need that long!
Can I Freeze These?
Absolutely. Freeze your butter cookies in an airtight container, or tightly-sealed freezer bag, for up to 3 months. When you’re ready to eat a few, thaw them in the fridge overnight, or just let them sit on the counter for an hour or so.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes + chill time
- Yield: 40 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These simple Butter Cookies are a homemade version of the classic that comes in the blue tin, only BETTER!
Ingredients
- 1 cup butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 cups all purpose flour
- 1/4 cup coarse sugar or sprinkles for rolling
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar together for 2 minutes. Add in the egg yolk, vanilla, salt, and baking powder, and mix until combined and smooth, scraping the sides and bottom of the bowl as necessary.
- Turn the mixer to low and add in the flour until just incorporated. Divide the dough in half and roll each half into a 1 1/2- inch thick log. Sprinkle the coarse sugar onto a clean counter and roll each log into the sugar, coating evenly.
- Wrap each log in plastic wrap and refrigerate at least 1 hour or up to 2 days.
- When ready to bake, preheat the oven to 325°F. Line a large baking sheet with parchment paper. Set aside.
- Remove the cookie dough from the refrigerator, unwrap, and slice each log into 1/4- inch rounds. Place cookies onto the prepared baking sheet 1- inch apart. Bake for 15 – 18 minutes, until the edges are golden brown. Allow to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 7 days.
Keywords: danish butter cookies, easy butter cookies
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Cookies were alright, will not make again! Little on the dry side and too rich.
★★★
Is the butter salted or unsalted
I use salted butter, but you can use whichever you prefer.
This is a good butter cookie that I found just a tad too sweet, so the next time I’ll use just a little less sugar than the recipe calls for!
★★★★