These homemade butter cookies will make you forget all about the store-bought ones in the tins. This butter cookies recipe makes cookies that are oh-so buttery with a great vanilla flavor to them. Each cookie is dipped in white almond bark and has fun colored sprinkles added to them.
What are Butter Cookies
Butter cookies are a cookie that is made with butter, sugar, and flour. It can have flavorings like vanilla extract or almond extract, and doesn't require a leavener such as baking soda or baking powder. They're typically crispy cookies because of the amount of butter and sugar used.
How to make Butter Cookies
Since there are only a few ingredients, butter cookies take no time at all to prepare.
1. Start by creaming together the butter and sugar with a hand mixer on medium.
2. Add in the egg and vanilla extract and beat until combined.
3. Next beat in the flour and salt until combined. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
5. Use a potato masher, whisk, or a cup with a designed bottom to slightly flatten the cookies.
6. Bake the cookies until the edges are golden brown.
7. Allow the cookies to cool completely.
8. Melt the almond bark and vegetable oil in the microwave in 15 second increments.
9. Dip the cookies and place them on parchment paper or wax paper. Sprinkle festive or rainbow nonpareil sprinkles on top of the wet almond bark.
How Long Do Butter Cookies Last?
If the cookies are stored in an airtight container at room temperature, the cookies will last up to 5 days. They will begin to get harder the older they get, so it's not a bad thing to eat them up within the first couple of days.
Can you freeze Butter Cookies
To freeze the butter cookie dough, you'll need to scoop it, roll it into a ball, place on a parchment paper-lined cookie sheet, and press the cookies down. They don't need to be spaced out. Place in the freezer until frozen.
If you're piping these butter cookies, prepare the dough according to the piping directions below, pipe the dough onto a parchment lined baking sheet, and place in the freezer until frozen.
Once the cookies are frozen, pop them into a freezer bag or freezer container and store in the freezer for up to 3 months.
To bake the cookie dough, place the frozen cookies on a parchment lined cookie sheet and bake as directed. They may take 1 to 3 minutes longer since they're frozen.
To freeze the baked cookies, place the cookies in a freezer container, and store them in the freezer for up to 1 month.
To thaw the cookies, place in the fridge to thaw overnight or place them on the counter at room temperature. Thawing them on the counter may cause some condensation in the container.
Can I pipe these butter cookies?
If you want to pipe these butter cookies, add 1 to 2 ½ tablespoons of milk to the recipe after adding the flour and salt. You want the dough to still be thick, but also creamy and pipable.
The more milk you add to the recipe, the more the cookies will spread. So add as little as possible.
Add the cookie dough to a piping bag with a large star tip and pipe swirls on a parchment lined cookie sheet and refrigerate for 30 minutes or more to help prevent spreading.
Are shortbread cookies the same as butter cookies?
Shortbread cookies are made with powdered sugar and the dough is crumbly. Butter cookies are made with just granulated sugar, can be piped, and are baked at a higher temperature than shortbread cookies.
Can I add maraschino cherries to the top of these cookies?
Yes! You could leave these cookie dough in a ball and press a maraschino cherry into the center of the cookie dough so they resemble a thumbprint cookie. Then bake them as directed.
- 6 ounces white almond bark
- ½ tablespoon vegetable oil
- festive sprinkles
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Add the butter and sugar to a large bowl. Using a hand mixer, beat on medium until creamed.
- Add in the egg and vanilla. Beat until combined. Set aside.
- In a separate bowl, add the flour and salt. Whisk until incorporated.
- Add the dry ingredients in with the wet and beat until the flour is just incorporated.
- Cover with plastic wrap and refrigerate the dough for 15 minutes.
- Using a 1 tablespoon cookie scoop, scoop the dough into your hands, roll into balls, and place on the prepared cookie sheet. I grabbed a potato masher, but a whisk would also make a pretty design, and pressed it into the cookie dough.
- Place in the preheated oven and bake for 8-10 minutes, until the edges start to turn a golden brown. Allow the cookies to cool on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack or paper towel to cool completely.
- Using a microwave-safe bowl, microwave the chocolate and oil together in the microwave for 15 seconds intervals, stirring between each time.
- Once the chocolate is completely melted, dip each cookie into the chocolate, allow the excess drip off, and then place it on a piece of wax paper.
- Before the chocolate dries, add some sprinkles to the chocolate.
- Store in an airtight container at room temperature for up to 5 days.