These delicious Butter Cookies are one of my all-time favorite Christmas Cookies. With a few helpful tips, these beautiful classic cookies are so easy to make. Dip in melted chocolate and dress up with assorted holiday sprinkles for an extra special touch.
These gorgeous, sweet treats always bring joy to friends and family. I love to serve these on my Christmas cookie trays with spritz cookies, snowball cookies, and peppermint thumbprints.
Why You Will Love Them
- These tasty cookies always look like you went the extra mile. Everyone always compliments them on their appearance and taste.
- Anyone can make these cookies with a bit of preparation. Read my helpful tips so you will be ready to tackle them quickly.
- Not only are these cookies pretty, but they are yummy. They are one of our all-time favorite cookies.
- These delectable confections are made with easy ingredients that you may already have in your pantry.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Unsalted butter: Through trial and error, I found that Land O Lakes butter works best with cookies, and it is worth every penny. My cookies do not spread as much, and the flavor is phenomenal.
- Vanilla extra: the pure stuff for the best flavor
- Egg: a large one warmed to room temperature
- Chocolate chips: good quality white and semi-sweet chocolate chips. You can use melting wafers, too.
How to make Butter Cookies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by whisking your flour and salt together. Then, using a stand mixer with the paddle attachment at medium speed, beat the butter and sugar for about 2 minutes. Add the vanilla extract and the egg, mixing just until combined. Remember to scrape down the beater and bowl several times.
Add the dry ingredients to the wet ones, beating on medium until combined. Take a close look at the batter. Is it stiff but pipeable? You may need to put some in a piping bag and try. If it is too stiff to pipe, add one teaspoon of milk to the batter until it is pipeable.
Pipe the cookies onto an ungreased cookie sheet a few inches apart. One small swirl works perfectly. Chill the piped cookies in the refrigerator for about 30 minutes.
Bake, cool for a few minutes, and move to a wire rack to cool thoroughly. Once completely cool, dunk in melted white or semisweet chocolate. Place them on parchment paper so they won’t stick, and dust them with assorted sprinkles.
Preparation Tips and Storage
- Prepare by making room in the refrigerator for the cookie trays to chill for 30 minutes.
- Always spoon flour into the measuring cup and level off with a table knife to correctly measure flour.
- Pipe the cookies using a large piping tip onto an ungreased baking sheet. I have found that parchment paper makes it more difficult to pipe the cookies and may increase the possibility of spreading. One simple piped swirl works best.
- Store the cookies at room temperature in an airtight container for up to 1 week.
Frequently Asked Questions
Shape the dough into a log wrapped in wax paper. Refrigerate for at least 1 hour up to overnight. Unwrap the dough and roll it in sanding sugar. Slice it into disks and bake for 10-12 minutes or until lightly browned.
These cookies are best when the dough is made; the piped cookies are refrigerated and then baked consecutively. If the cookie dough is made and refrigerated before being piped, it becomes too stiff to pipe. If it is made and sits in the warm air, it becomes too loose, and the cookies spread too much. Plan to make them when you can mix, pipe, refrigerate, and bake them consecutively.
Thoroughly cool the baked cookies. Then, flash-freeze them in a single layer on a baking sheet. Once frozen, place them in a sturdy freezer-safe container with parchment paper between the layers.
Thaw them in the fridge overnight to avoid condensation. Dip in chocolate and coat with sprinkle after thawing to avoid chocolate discoloration from freezing.
More Christmas Cookie Recipes
Best Butter Cookie Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 2-3 teaspoons milk if needed
- white chocolate chips optional
- semi-sweet chocolate chips optional
- coconut oil optional
- sprinkles
Instructions
- Whisk together the flour and salt; set aside for a few minutes.
- Using a stand mixer with the paddle attachment or a hand mixer on medium speed, beat butter and sugar for about 2 minutes. Add the vanilla extract and egg and beat for 1 minute. Add flour mixture and beat just until incorporated.
- Evaluate the dough. Is it pipeable? If unsure, put a little bit into a piping bag fitted with a large open star tip like the Ateco 826 or 827. It should be stiff when piping. If it is too stiff, add 1 teaspoon of milk at a time to the dough until it is pipeable.
- Pipe swirls about 2 1/2 inches apart on ungreased cookie sheets. Refrigerate uncovered for 30-40 minutes.
- Bake in a 350-degree preheated oven for 12-15 minutes or until lightly browned. Remove from the oven and let sit for 5 minutes before transferring to cookie cooling racks. Completely cool cookies before decorating.
- If desired, melt chocolate in the microwave according to package instructions. I use just about 1 teaspoon of coconut oil per cup of chips to thin out the chocolate, but it is not a must. Dust with assorted sprinkles.
Video
Notes
- Prepare by making room in the refrigerator for the cookie trays to chill for 30 minutes.
- Always spoon flour into the measuring cup and level off with a table knife to correctly measure flour.
- Pipe the cookies using a large piping tip onto an ungreased baking sheet. I have found that parchment paper makes it more difficult to pipe the cookies and may increase the possibility of spreading. One simple piped swirl works best.
- Store the cookies at room temperature in an airtight container for up to 1 week.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Debi
Excellent cookies.
I would like to know where you purchased the festive plate with the hohoho ribbon intertwined.
Looks so beautiful with the cookies,
Thank you
Beth Pierce
Thank you! I received that as a gift so I am not sure. It was many years ago.
Suzanne M Jankowski
Hi, is white sugar, powdered or granulated sugar?
Beth Pierce
Granulated sugar
diane beckett
made these cookies today they are delicious.love them thanks for the receipe.
Beth Pierce
My pleasure Diane! So glad that you enjoyed them!
Heather
These look great and I’m looking forward to giving this recipe a try.
Can the dough be frozen for the biscuits to be made later?
Beth Pierce
Theoretically you can but consistency is everything when it comes to piping these cookies. There is a section in the post on that.
Grace
You say pipe with one swirl. Not sure how to do this step because I have never done it. Can you explain further. I have a cookie press. Is this what I should use? Thanks
Beth Pierce
You could make them with a press. I piped them. That is what I mean by saying a swirl. It is one full swirl or circle with the piping bag. Here is a quick video on piping butter cookies. Of course they make it look so easy.
Kevin
You named these right by calling them the best!
Kevin
These butter cookies were amazing! I cannot wait to make them again!
Sara Welch
These were like little bites of heaven! The perfect cure for my sweet tooth; looking forward to baking these again and again!
Toni Dash
Everyone at my house loved it!!
Sandi
These cookies were delicious crisp perfection!
Dorothy Reinhold
Can you really bake for the holidays without these beauties on the list?? I love everything about them!
Amanda
These look so tasty and fun to make, I can’t wait to make these with the kids!
Wanda
I have a weakness for butter cookies thanks to my mom making them when we were kids! I’m going to get my daughter to make these cookies for me!
Alison
These cookies are absolutely gorgeous! The chocolate and added sprinkles make it a beautiful holiday treat!
Bintu | Recipes From A Pantry
These look like the perfect cookies for the festive season! I love butter cookies and these look absolutely delicious!
Pam
I love love love butter cookies and this looks like a great recipe with lots of good tips. I have never thought of piping my cookie dough – what a good idea.