Butter Cookies
Nothing beats homemade Christmas Butter Cookies when the holidays roll around! These cookies are wonderfully soft and tender, bursting with rich buttery flavor, plus they look so festive on your holiday cookie tray.
These Butter Cookies will be a total crowd-pleaser at your Christmas cookie swap, especially when you decorate them with colorful sprinkles.
These treats have a lovely light and fluffy texture with just a little crisp on the outside. They remind me of those classic Danish Butter Cookies you find in holiday tins, but honestly, once you try this homemade version, you’ll never want store-bought again.
Why We Love Butter Cookies
- They need only 10-20 minutes of chill time, so the wait isn’t long.
- Super easy to make and they freeze beautifully, perfect for making ahead or gifting.
- Add sprinkles, dip in melted chocolate, or get creative to make them extra festive and fun.
recipe walk-through
Ingredients
- Butter – I always go for unsalted butter so I can control the salt amount myself. Also, make sure to pick a high-quality, reliable brand – I’m a big fan of Challenge butter for baking.
- White Granulated Sugar – skip the powdered sugar here, granulated is best for this recipe.
- Egg – room temperature is key to mixing everything smoothly.
- Vanilla Extract – If you can, choose pure vanilla extract. It really lifts the flavor to the next level.
- All-Purpose Flour – I haven’t tested this recipe with gluten-free alternatives, so stick with all-purpose for the best results.
- Salt – just a pinch to balance out the sweetness.
- Milk
- Sprinkles – these are optional but come on, they’re fun and make the cookies look festive and cheerful!
How to Make Butter Cookies
Check out the full recipe card below for step-by-step details.
We keep things simple here: one mixing bowl, a handful of ingredients, a few minutes to put it all together, and just 10 minutes in the oven!
Prep. To start, preheat your oven and line a baking sheet with parchment paper – this helps keep cleanup a breeze and stops the cookies from sticking.
Mix dough. Use a stand mixer, or if you don’t have one, a large bowl and an electric hand mixer will work just fine. Beat the butter and sugar together on medium-low until it’s light and fluffy. Then add the egg, vanilla, flour, and salt. Be gentle here — don’t overmix or the cookies might get tough. Finally, add the milk one tablespoon at a time to bring the dough to a consistency that’s perfect for piping.
Pipe cookies. Spoon the dough into a piping bag and pipe small rosettes or circles onto your prepared baking sheet. If you want to add sprinkles, now’s the time! To keep these beauties from spreading too much, pop the baking sheet into the fridge and chill the dough for 10-20 minutes before baking. I like to use a 1/2-inch star tip for a pretty shape.
Bake. Slide the chilled tray into the oven and bake for about 10 minutes, or until the cookie edges are just turning golden. Pull them out and let cool completely on the pan before you dig in.
Frequently Asked Questions
Why did my cookies spread?
Spreading cookies are the most common challenge! To fix this, make sure you chill the cookies on the baking sheet after piping and before baking. If problems persist, try adding a bit more flour to your dough or cut back slightly on the milk. Both can help keep the shape nice and neat.
What is the best butter to use for cookies?
Unsalted butter is definitely the way to go here, so you’re in total control of the salt content. As for brand, I love Kirkland (from Costco) — it’s affordable, and I find it just as good as pricier options. But whatever brand you choose, aim for a good-quality, real butter for the best flavor and texture.
How To Serve
These butter cookies taste best at room temperature. One of my favorite holiday traditions is laying out a big tray with a mix of festive cookies for friends and family to nibble on. Plus, these cookies make wonderful gifts — just arrange them on a pretty platter, wrap in plastic wrap or cellophane, add a bow, and you’re all set!
Storage Tips
How to Store Cookies
Keep your butter cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for about 5-7 days.
If you want to save them for later, they freeze wonderfully too. Just pop them in a sealed freezer bag or container and freeze for up to 6-8 months. When you’re ready to enjoy, thaw at room temp and you’re good to go.
Expert Tips
- Chocolate dip – Give your cookies a fun makeover by dipping half of each one in melted chocolate, then sprinkle some festive sprinkles on top. Let them set on wax paper until firm. Yum!
- Chill the dough – Chilling after piping is a game-changer. It helps the cookies hold their pretty shape instead of spreading in the oven.
- Test your dough – Before piping every cookie, test with a little spoonful of dough in your bag. This way, you know it pipes easily without clogging.
Soft and tender homemade Christmas Butter Cookies with rich buttery flavor, perfect for holiday cookie trays and decorating with sprinkles.
- Total Time: 47 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened (use a good quality, trusted brand)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract (pure vanilla extract preferred)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1–2 tablespoons milk (any kind; add more if needed)
- Sprinkles (optional, for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl or stand mixer, beat softened butter and granulated sugar on medium-low speed until light and fluffy.
- Add the egg and vanilla extract, beating until smooth and well combined.
- Gradually add the all-purpose flour and salt, mixing just until combined. Avoid overmixing to prevent tough cookies.
- Add milk one tablespoon at a time until the dough reaches a pipeable consistency.
- Transfer dough to a piping bag fitted with a 1/2-inch star tip and pipe small rosettes or circles onto the prepared baking sheet.
- Optionally, sprinkle with festive sprinkles on top of the piped dough.
- Refrigerate the piped dough on the baking sheet for 20-30 minutes to help the cookies retain their shape during baking.
- Bake for about 10 minutes, or until the cookie edges turn a light golden brown.
- Allow cookies to cool completely on the baking sheet before removing and serving.
Notes
Chilling the dough after piping is important to prevent spreading and maintain cookie shape., Use unsalted, high-quality butter such as Challenge, Kerrygold, or Tillamook for best flavor and consistency., If cookies spread excessively, consider adding a couple tablespoons more flour or reducing milk slightly., Cookies store well in an airtight container at room temperature for 5-7 days., Cookies freeze well for 6-8 months. Thaw at room temperature before serving., For a festive touch, dip half of each cookie in melted chocolate and sprinkle with decorations; allow to set on wax paper.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 142 kcal per cookie
- Fat: 8 g per cookie
- Carbohydrates: 16 g per cookie
- Protein: 1 g per cookie
