Butter Cookies You’ll Want to Guard With Your Life
Butter Cookies You’ll Want to Guard With Your Life 🎄
Introduction
Some recipes don’t just belong in a kitchen. They belong in a memory. Butter cookies are one of those rare, quietly perfect things that feel stitched into the background of holidays, family traditions, and tins that mysteriously refill themselves every year. They’re simple, yes, but that simplicity is exactly what makes them unforgettable. No loud flavors. No trendy twists. Just butter, sugar, and patience doing what they’ve done for generations.
These are the cookies that show up when the house smells warm and familiar, when the oven hums in the background, and when someone inevitably sneaks one off the cooling rack and pretends it never happened. They’re the cookies that look delicate but hold their own, crisp at the edges, tender in the center, and rich without being heavy.
What makes this recipe especially worth holding onto is its balance. The dough pipes beautifully, the cookies keep their shape, and the flavor is unmistakably classic. They’re elegant enough for a holiday platter and humble enough to eat straight from the counter with zero ceremony. Add chocolate if you want a little drama, or leave them plain and let the butter speak for itself.
These butter cookies don’t beg for attention. They earn it. They’re the kind of recipe that gets passed around quietly, scribbled in margins, bookmarked, and labeled “don’t lose this” for a reason. Once you make them, they become part of your rotation, not just for Christmas, but for any moment that calls for something timeless, comforting, and genuinely good.
Butter Cookies – Don’t Lose This 🎄
Ingredients
1 cup unsalted butter softened (226g)
3/4 cup granulated sugar 150g
1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups + 2 Tablespoons all-purpose flour¹ 265g (“plain flour” in the UK)
For Chocolate (optional)
1 cup dark chocolate chips 170g
1/2 teaspoon vegetable shortening I use Crisco
Nonpareil sprinkles optional
Recommended Equipment
Piping bag
Ateco 827 piping tip
Instructions
Preheat oven 375F (190C)
In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with an electric mixer until creamy and very well-combined.
Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to ensure that all ingredients are well incorporated.
With mixer on low speed, gradually add flour until the flour is completely combined. Again you should pause to scrape the sides and bottom of the bowl.
Fit a large piping bag with Ateco 827 piping tip and portion half of the cookie dough into the bag².
Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.
Allow cookies to cool for 10 minutes on cookie sheet before transferring to cooling rack to cool completely.
Do not pipe cookie dough onto a hot or warm cookie sheet.
Once cookies have cooled completely, dip in chocolate (if desired).
Chocolate
Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20 second increments, stirring well in between, until chocolate is completely melted and smooth.
Dip cookies in chocolate and transfer to a wax paper lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.
Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes. 🍪
Helpful Tips and Gentle Variations
Butter cookies are deceptively simple, which means small details matter. Make sure your butter is properly softened before starting. Too cold and the dough won’t cream smoothly. Too warm and the cookies can spread more than intended.
Piping can feel intimidating, but the dough is forgiving. If it’s too stiff to pipe comfortably, let it sit at room temperature for a few minutes. If it becomes too soft, chill it briefly before continuing. Working with half the dough at a time helps maintain consistency and makes piping easier on your hands.
For the chocolate dip, patience is your best tool. Low, steady heat keeps the chocolate glossy and smooth. Stirring thoroughly between microwave intervals prevents overheating and grainy texture.
If you want to switch things up without losing the soul of the cookie, you can dip only half the cookie, drizzle chocolate instead, or skip chocolate entirely and keep them classic. A light dusting of powdered sugar after cooling is another simple option.
Serving Ideas and When They Shine
These cookies belong on holiday trays, gift boxes, and dessert tables, but they’re just as good with a quiet cup of coffee on an ordinary afternoon. Their elegant shape makes them feel special without trying too hard.
They’re ideal for gifting because they travel well and hold their texture. Stack them carefully in tins with parchment between layers, and they’ll look just as good when opened as when packed.
Butter cookies also pair beautifully with tea, hot chocolate, or mulled drinks during colder months. They don’t compete for attention. They complement.
Storage and Make-Ahead Tips
Once fully cooled, store butter cookies in an airtight container at room temperature for up to one week. If dipped in chocolate, make sure the chocolate has completely set before stacking.
These cookies can also be frozen. Freeze undecorated cookies in a single layer, then transfer to a freezer-safe container for up to two months. Thaw at room temperature and dip in chocolate after thawing for best results.
Avoid storing them in humid environments, as moisture can soften their crisp edges.
Frequently Asked Questions
Why do my cookies lose their shape?
This usually happens if the butter is too warm or the dough is overmixed. Chilling the dough briefly can help.
Can I skip the piping and scoop the dough?
You can, but piping gives these cookies their classic look and even baking.
Do I have to use dark chocolate?
No. Milk or semi-sweet chocolate works too, but dark chocolate balances the sweetness nicely.
Can I make the dough ahead of time?
Yes. Wrap it tightly and refrigerate for up to two days. Let it soften slightly before piping.
