Classic Butter Cookies Recipe – Rich, Buttery & Easy

Butter cookies are a thing of magic. No bells, no whistles—just pure, unapologetic buttery goodness. They’re the kind of cookie that takes you back. Grandma’s kitchen. The smell of sweet dairy fat hitting a hot oven. A bite that crumbles just enough to be interesting, but holds its shape long enough to dunk in a cup of coffee. This is the cookie that doesn’t need chocolate chips or sprinkles or any flashy nonsense. It’s simple, it’s honest, and it’s damn delicious.

I’ve eaten my way through enough American kitchens to know that not all butter cookies are created equal. Some crumble like sand. Others feel like a mouthful of dry regret. But the real deal? They strike a perfect balance—rich, golden, melt-in-your-mouth shortbread-style but with a bit more character. These aren’t store-bought pucks wrapped in cellophane. They’re hand-rolled, slow-baked, and absolutely worth the extra five minutes you thought you didn’t have.

So, whether you’re baking up a batch for a holiday tin, trying to impress the in-laws, or just need something to go with your midnight whiskey, this butter cookie recipe has your back. And let me tell you: once you nail it, there’s no going back to the blue tin. Let’s get to it.

Why You’ll Love This Recipe

• Simple Ingredients: You likely have everything you need in your pantry right now.
• Perfect Texture: Crisp on the edges with a melt-in-your-mouth center.
• Versatile: Great base for adding lemon zest, chocolate drizzle, or even jam.
• Make-Ahead Friendly: The dough freezes like a champ.
• Crowd Pleaser: Kids love them, grown-ups sneak them, and everyone wants the recipe.

Ingredients

• 1 cup (226g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1/4 tsp salt

Instructions/Method

1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. This takes about 3-5 minutes.
3. Add Egg and Vanilla: Crack in the egg, pour in the vanilla, and mix until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Slowly add this to the wet mixture, beating until just combined.
5. Shape Cookies: Scoop tablespoon-sized balls of dough and roll them gently in your hands. Flatten slightly and place on the baking sheet, spaced about 2 inches apart.
6. Bake: Bake for 10-12 minutes, or until the edges are just turning golden. Don’t overbake unless you like crunch.
7. Cool: Let them rest on the tray for 5 minutes before transferring to a wire rack.

Tips & Variations

• Add Zest: A teaspoon of lemon or orange zest can add a bright pop.
• Dipped Delight: Once cooled, dip half the cookie in melted dark chocolate.
• Holiday Twist: Press a thumbprint in the center and fill with jam before baking.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the dough.

Note

Don’t skip the room temperature butter. Cold butter won’t cream properly, and melted butter will wreck the texture.

Serving Suggestions

• With Coffee: These cookies are made for a strong cup of black coffee.
• Dessert Tray: Add to a platter with brownies, macarons, and fruit.
• Holiday Gift: Stack them in a tin with wax paper and a bow—instant nostalgia.
• Afternoon Tea: Serve with Earl Grey or chamomile for a classy spread.

Nutrition Information

Per Cookie (approx. 24 per batch):

• Calories: 120
• Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 25mg
• Sodium: 30mg
• Carbohydrates: 13g
• Sugar: 6g
• Protein: 1g

User Reviews/Comments

“These were heavenly! Just like my grandma used to make. I added lemon zest and they disappeared in minutes.” – Marcy G.

“Simple and classic. I dipped them in chocolate and my coworkers devoured them. Great recipe!” – Tony P.

“I froze half the dough and baked later. Still came out perfect. This one’s a keeper.” – Jasmine T.

FAQs

Can I use salted butter instead of unsalted? Yes, but reduce the added salt to a pinch or omit it altogether. Salted butter can vary, so taste your dough if you’re unsure.

How long do butter cookies last? Stored in an airtight container, they last about a week at room temperature. They freeze beautifully too, up to 3 months.

Can I use a cookie press? Absolutely. This dough works great with cookie presses for more decorative shapes.

What if I don’t have vanilla extract? Substitute with almond extract or even a splash of bourbon for a twist.

Why did my cookies spread too much? Likely culprit: your butter was too soft or melted. Chill your dough for 20 minutes before baking if needed.

Conclusion

There’s something almost rebellious about baking butter cookies in a world obsessed with excess. No glaze. No double-fudge-whatever. Just honest flavor, good ingredients, and the kind of texture that makes your mouth pause mid-chew to say, “Damn, that’s good.”

Butter cookies aren’t trendy. They’re timeless. And when you make them right, they outshine the fanciest treats on any table. Want to impress someone without looking like you’re trying too hard? Serve these. Want to win back a little piece of your childhood? Bake these. Want to taste a bit of buttery truth? You know what to do.

For more on the history and magic of cookies, check out the Wikipedia article on Cookies.

Now go bake. And don’t forget to share—or don’t. No judgment here.

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