Butter Cookies

Name: Butter Cookies
Prep time: 5 min
Total time: 40 min
Yield: 43 serving(s)
Ingredients: 2 1/2 c. all-purpose flour; 1 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, room temperature; 2/3 c. granulated sugar; 1 large egg, plus 1 large egg yolk for brushing; 1 tsp. pure vanilla extract,or almond extract (optional)

By Lena AbrahamUpdated: Nov 30, 2023

4.2

6 Ratings

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preview for These Simple Butter Cookies Are Crazy Delicious

Butter cookies may seem simple, but trust us—this classic dessert is worth mastering. Similar to shortbread, these cookies are a perfect afternoon snack (paired with a hot cup of coffee or chai latte for dipping) because of their subtle, buttery flavor. These aren’t the sweetest of cookies: There's a healthy dose of salt in the dough, making it easy to down 4 or 5 without overdosing on sugar. If you’re looking for a Christmas cookie or food gift that’s not overly sweet but still incredibly satisfying, then these cookies are the answer. Keep reading on for everything you need to know on making these classic cookies:

How to make the best butter cookies:
— Dealing with soft dough. If your dough is too soft, I'd recommend refrigerating the dough for 30 minutes to allow it to firm up. Thanks for cooking with us!
— The top of the cookies. Butter cookies can come in lots of shapes and sizes, but we choose to top ours with a simple crosshatch pattern. Feel free to skip the design, or pipe your dough with a star-tip for a stunning, swirled design.

Make ahead:
The dough can be made ahead, and refrigerated for up to 2 days ahead or frozen for 2-3 months.

Storage:
If you have any leftover baked cookies, store them in an airtight container at room temperature where they’ll keep for around 1 week. Alternatively, you can freeze your baked cookies for up to 3 months.

Made these? Let us know how you liked them in the comment section below!

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Yields:: 43 serving(s)
Prep Time:: 5 mins
Total Time:: 40 mins
Cal/Serv:: 80

Ingredients

2 1/2 c.
all-purpose flour
1 tsp.
kosher salt
1 c.
(2 sticks) unsalted butter, room temperature
2/3 c.
granulated sugar
1
large egg, plus 1 large egg yolk for brushing
1 tsp.
pure vanilla extract,or almond extract (optional)

Directions

1. Step 1Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour and salt.
2. Step 2In a medium bowl using a hand mixer, beat butter and sugar until light and fluffy, 4 to 5 minutes. Add egg and almond or vanilla extract if using and beat until combined. Gradually add the flour mixture and beat until just combined. Divide dough in half.
3. Step 3In a small bowl, beat egg yolk with two teaspoons water. On a floured surface, roll each dough out evenly to 1/4" thick. Punch out rounds with a 2" cookie cutter, placing them about 1" apart on prepared baking sheets. Use the tines of a fork to create a crosshatch pattern on the cookies, then brush tops of cookies with egg wash.
4. Step 4Bake 10 to 12 minutes, until edges are beginning to turn golden. Cool completely before serving.