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Butter Cookies
Delectably rich, soft, and buttery, homemade butter cookies are a classic treat. With an irresistible flavor, chocolate and sprinkles give them a festive touch.
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Delectably rich and buttery, homemade butter cookies are a classic Christmas treat. With a melt-in-your-mouth consistency, the addition of chocolate and sprinkles gives them a festive touch.
MORE RECIPES: Cake Mix Cookies | Almond Joy Cookies | Tollhouse Chocolate Chip Cookies
Butter Cookies
Crisp on the edges, and soft in the center, these delicious cookies have an irresistible butter and vanilla flavor. These beautiful classic cookies can be made extra special by dipping them in chocolate and topping them with sprinkles.
Butter cookies are always a favorite choice for taking to cookie exchanges or serving to holiday guests. Serve them on a tray of Christmas cookies alongside gingerbread cookies and cherry cheesecake cookies.
Homemade butter cookies are easy to make and only require a few simple ingredients. This year skip the store-blue tin of cookies and make your own delightful homemade butter cookies, perfect for holiday sharing.
Butter Cookies Ingredients
- Butter - salted butter, softened to room temperature
- Shortening - butter flavored shortening
- Sugar - white cane sugar
- Eggs - egg yolks room temperature
- Vanilla extract
- Flour - all-purpose flour
- Milk - whole milk
- Chocolate candy melts - optional for dipping
- Sprinkles - optional
Butter cookie dough is so versatile, it can be piped, pressed with a cookie press, or used to make slice and bake cookies. If you are looking to get that classic swirl look, you’ll want to pipe your cookies using a large piping tip.
If you are piping your cookie dough you want a dough that is firm, but not hard. We used an Artco 826 tip for our cookies. For the piping tip, you’ll want to choose a tip with at least a ½ inch opening.
Dip your baked and cooled cookies in white or milk chocolate or chocolate candy melts. Melt each type or color of melting chocolate in separate bowls. Gently scrape excess chocolate off the bottom of each cookie using the rim of your bowl and then place it back on the cooling rack over a sheet of parchment paper. Top with sprinkles before the chocolate cools.
How to Make Butter Cookies
FIRST STEP: Preheat your oven to 350°F. Prepare your cookie sheet with a silicone baking mat.
SECOND STEP: In the bowl of your stand mixer, cream butter, shortening, and sugar until fully incorporated.
THIRD STEP: Add egg yolk and vanilla extract.
FOURTH STEP: Add flour ½ cup at a time while mixing until dough is crumbly.
FIFTH STEP: Then add milk one tablespoon at a time until you reach a pipeable consistency. You want a firm dough, but not too thick to pipe.
SIXTH STEP: Place your dough in a piping bag fitted with a large star tip. I used an Artco 826 tip.
SEVENTH STEP: Pipe rounds onto cookie sheet leaving two inches between each cookie.
EIGHTH STEP: Chill 30 minutes in the fridge to avoid over-spreading.
NINTH STEP: Bake for 14 minutes or until edges are golden brown.
TENTH STEP: Transfer to a cooling rack to completely cool.
ELEVENTH STEP: Prepare dipping chocolate according to the directions then dip one half of each cooled cookie into the chocolate. Gently scrape the excess off the bottom using the rim of your bowl.
TWELFTH STEP: Place back on the cooling rack over a sheet of parchment paper. Add sprinkles!
Do I have to pipe these cookies?
Butter cookies can be piped, pressed with a cookie press, or used to make slice and bake cookies. To make sliced cookies, shape the dough into two logs, wrap them in wax paper, and chill until fairly firm. Once the dough is chilled slice into thin disks and bake.
How can I decorate butter cookies?
Dip your baked cookies into traditional white, milk, or dark chocolate, or have fun with a variety of colored chocolate candy melts. Mix and match dipping colors with a variety of festive sprinkles. Before baking, you could top your cookies with coarse sugar or place a maraschino cherry in the center.
Can I use granulated sugar?
If you don’t have cane sugar you can substitute granulated sugar, just as long as you have ⅔ cup sugar for this cookie recipe.
How to Store Butter Cookies
ON THE COUNTER: Store leftover butter cookies in an airtight container on the counter for up to 5 days.
IN THE FREEZER: Uncooked dough can be prepared ahead of time and frozen. Place balls of cookie dough onto a baking sheet lined with parchment paper, then cover with plastic wrap and place in the freeze. Once cookie dough balls are frozen place them into airtight containers or freezer bags. Defrost dough before cooking according to the recipe.
Butter Cookies
Delectably rich, soft, and buttery, homemade butter cookies are a classic treat. With an irresistible flavor, chocolate and sprinkles give them a festive touch.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 dozen cookies
Ingredients
- ½ cup salted butter softened to room temperature
- ½ cup butter flavored shortening
- ⅔ cup white cane sugar
- 2 egg yolks
- 1½ teaspoons pure vanilla extract
- 2 cup all-purpose flour
- 4 tablespoons whole milk maybe less
- 10 ounces chocolate candy melts for dipping optional sprinkles optional
Instructions
- Preheat your oven to 350°F. Prepare your cookie sheet with a silicone baking mat
- In the bowl of your stand mixer, cream butter, shortening, and sugar until fully incorporated.
- Add egg yolk and vanilla extract.
- Add flour ½ cup at a time while mixing until dough is crumbly.
- Then add milk one tablespoon at a time until you reach a pipeable consistency. You want a firm dough, but not too thick to pipe.
- Place your dough in a piping bag fitted with a large star tip. I used an Artco 826 tip.
- Pipe rounds onto cookie sheet leaving two inches between each cookie.
- Chill 30 minutes in the fridge to avoid over-spreading.
- Bake for 14 minutes or until edges are golden brown.
- Transfer to a cooling rack to completely cool.
- Prepare dipping chocolate according to the directions then dip one half of each cooled cookie into the chocolate. Gently scrape the excess off the bottom using the rim of your bowl.
- Place back on the cooling rack over a sheet of parchment paper. Add sprinkles!
Nutrition
Calories: 4753kcal | Carbohydrates: 500g | Protein: 45g | Fat: 305g | Saturated Fat: 146g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 103g | Trans Fat: 17g | Cholesterol: 641mg | Sodium: 910mg | Potassium: 1247mg | Fiber: 22g | Sugar: 284g | Vitamin A: 3453IU | Calcium: 250mg | Iron: 21mg
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