homemade butter cookies

Butter cookies are a classic cookie with a crisp, slightly crunchy texture that melts in your mouth on the first bite — and every bite after! 

Butter Cookies

cup butter, softened

sugar

teaspoon salt

large egg yolks, at room temperature

teaspoons vanilla extract

cups all-purpose flour (250 grams)

tablespoon milk

Preheat oven to 350 F. Line 2 large half sheet baking pans with parchment paper or a silicone baking mat. Set aside,

In a stand mixer with the paddle attachment on medium speed (or a large mixing bowl with a hand mixer), cream together butter, sugar, and salt until light and fluffy, about 2 minutes.

Add in egg yolks and vanilla and mix until combined.

Add flour and mix until combined and a dough starts to form. Add in milk and combine until incorporated.

Transfer the dough into a large piping bag with large open star tip attached (I used Ateco 826). In a circular motion, starting at the middle, pipe a round circle onto the lined baking sheet. Fill up the baking sheet, spacing the cookies about inches apart. Place in the refrigerator while the oven preheats.

Bake for 14-16 minutes until the edges start to brown. Allow the cookies to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

You can serve as is, or dip them into melted chocolate and add sprinkles on top.

Buttery, tender, and unbelievably light, these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavor, these cookies will melt in your mouth and are so easy to make.

unsalted butter (softened)

vanilla extract

almond extract

egg yolk (room temperature)

milk

all purpose flour

chocolate chips

vegetable oil

sprinkles (if desired)

Beat

In a large mixing bowl, beat 1 cup unsalted butter, ⅔ cup granulated sugar, 1 egg yolk, 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract, and 1 tablespoon milk together for a few minutes until combined and creamy.

Incorporate

Add in 2 cups + 2 tablespoons all purpose flour and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again briefly until incorporated.

Prep

Fit a sturdy medium-sized piping bag with a large open star piping tip (I used a Wilton 1M) and fill about halfway full with dough. Less is easier to pip with, so don&#39;t overfill the bag. Press a tiny amount of dough under each corner of the parchment paper on the baking sheet to help it stay in place.

Pipe

With the piping bag perpendicular to the baking sheet, pipe rosettes of dough about 2 inches wide, leaving 2 inches of space between each so they have room to spread.

Chill

Chill the pan of piped dough in the freezer for 25-30 minutes before baking. This helps the cookies maintain their shape while they bake.

Preheat the oven to 375 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.

Bake

After the dough has finished chilling, bake for 10 minutes, just until the edges of the cookies begin to turn golden brown. Transfer to a cooling rack to cool.

Melt

Once the cookies have cooled completely, prepare the chocolate by melting ¾ cup semi-sweet or milk chocolate chips with 1  teaspoon vegetable oil in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth.

Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles  if you like. Let them set in the fridge for 20 minutes.

Top 2 homemade butter cookies recipes from across the web

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Butter Cookies

Butter Cookies

Top 2 homemade butter cookies recipes from across the web

The most viewed homemade butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Cookies

Butter Cookies

The most viewed homemade butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine