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Whoever first said “simplicity is key” must have been talking about these Butter Cookies! Made with just 6 simple ingredients and quick, easy-to-follow steps, these simple and delicious cookies are sure to become a staple in your kitchen.
What’s in this Butter Cookie Recipe?
Don’t let the lack of extensive ingredients fool you – these easy butter cookies are seriously delicious! They’re thick, chewy cookies that have a perfectly rich and buttery flavor.
- Unsalted Butter: Forms the base of this cookie, giving it its rich, buttery flavor and tender texture.
- Granulated Sugar: Sweetens the cookie.
- Egg: Gives the cookie richness and structure.
- Vanilla Extract: Adds a warm vanilla flavor.
- All-Purpose Flour: Gives the cookie structure.
- Kosher Salt: Using unsalted butter and kosher salt allows you to control exactly how salty you’d like your cookies to be.
Pro Tip: If you want to really enhance the buttery flavor of these cookies, try adding a teaspoon or two of butter extract to your dough! You can toss it in while you’re stirring in the egg and vanilla.
Variations on Danish Butter Cookies
These cookies are so simple and delicious. To take them up a notch, try browning the butter or adding chopped nuts, orange or lemon zest, shredded coconut, cardamom, or matcha powder to the dough.
You could also dip the dough balls in a mixture of cinnamon and sugar before baking to create cinnamon-sugar butter cookies or dip the baked and cooled cookies in melted chocolate for a decadent touch.
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How do I know when butter cookies are done baking?
All ovens are a bit different, even when they’re set to the same temperature. When the bottoms of your butter cookies begin to brown, they’re most likely done baking! That could happen anywhere in the 9-11 minute window. Just be sure to keep an eye on them so they don’t bake for too long!
Should I use salted or unsalted butter to make butter cookies?
Truly, that’s entirely up to you! I’ve made these cookies using both types of butter, and each batch is delicious. If you opt for salted butter, the cookies will have a noticeable salty element to them. But don’t worry; it’s not overpowering. If you choose unsalted butter, they will not have as salty of a taste. It all just depends on what you’d prefer!
How long do butter cookies stay fresh?
Once they’re fully cooled off from the oven, these butter cookies will stay fresh in an airtight container at room temperature for up to 3 days. You can extend that time by keeping them in an airtight container in the refrigerator, where they’ll stay fresh for up to 5 days. The best part? These cookies are also tasty when they’re cold!
How to Store
Store leftover butter cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze
Freeze butter cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
Serving Suggestions
These tender cookies pair perfectly with a cup of coffee, tea, or hot cocoa. Drizzle them with some caramel sauce or hot fudge sauce for a decadent treat, or sandwich two together with vanilla ice cream or marshmallow fluff! You can also crumble them up to use as the base for your next cheesecake!
More Buttery Cookie Recipes We Love
- Funfetti Shortbread Cookies
- Brown Butter Peanut Butter Cookies
- Iced Lemon Shortbread Cookies
- Brown Butter Chocolate Chip Cookies
- Christmas Pinwheel Cookies
- Sprinkle Cookies
4.41 from 84 votes
Butter Cookies Recipe
Whoever first said "simplicity is key" must have been talking about these butter cookies! Made with just 6 simple ingredients and quick, easy to follow steps, these simple and delicious cookies are sure to become a staple in your kitchen.
Prep: 15 minutes minutes
Cook: 11 minutes minutes
Total Time: 26 minutes minutes
Servings: 12 people
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Ingredients
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup granulated sugar 200 grams
- 1 large egg 50 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 2½ cups all-purpose flour 300 grams
- ¼ teaspoon kosher salt
Equipment
Kitchen Scale (optional)
Baking Sheet
Stand Mixer
Cookie Portion Scoop
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy.
1 cup unsalted butter, 1 cup granulated sugar
Add the egg and vanilla, beating until well mixed.
1 large egg, 2 teaspoons pure vanilla extract
Add the flour and salt, beating just until smooth.
2½ cups all-purpose flour, ¼ teaspoon kosher salt
Using a 1-inch cookie scoop, portion the dough onto the baking sheet. Bake for 9-11 minutes or until the bottom begin to brown.
Allow to cool and store in an airtight container.
Notes
- If you want to really enhance the buttery flavor of these cookies, try adding a teaspoon or two of butter extract to your dough! You can toss it in while you’re stirring in the egg and vanilla.
- I love these cookies just the way they are. However, if you wanted to add a little something on top, a drizzle of vanilla glaze would be delicious! A light sprinkle of powdered sugar is also never a bad idea.
- To make sure every cookie is exactly the same size, use a 1-inch cookie scoop! While you could always just use your hands, cookie scoops ensure each cookie is identical in size. This means that every cookie will be picture perfect AND cook evenly!
Storage:Store butter cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Facts
Butter Cookies Recipe
Amount Per Serving (1 cookie)
Calories 302Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg18%
Sodium 56mg2%
Potassium 39mg1%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 493IU10%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin – Easy Dessert Recipes
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Kerry Stowe saysHow much flour please? It just says 2 1/2.
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- Becky Hardin says
apologies! it should be cups.
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- E says
Can I freeze the cookies?
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- Sharon says
We really like these cookies. Remind me of shortbread but much softer. I followed the recipe and used salted butter (I always use salted). Used a 1” cookie scoop and made 35 cookies. Very good AND easy!
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- Becky Hardin says
Thanks so much for sharing what worked for you, Sharon! I’m so glad you enjoyed them!
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- Nikolai says
Needed more sugar :/
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- Becky Hardin says
I’m sorry this recipe wasn’t quite to your tastes, Nikolai!
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- Elizabeth Miranille says
Not for me. Not that sweet. More of a shortbread taste/texture. I’m sure some people love that but not me.
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- Becky Hardin says
I’m sorry this recipe wasn’t to your tastes, Elizabeth!
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- Tina hunt says
Can you use cake flour?
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- Becky Hardin says
Yes, but the cookies will have a lighter, fluffier texture!
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- Tina says
Pretty good 👍. Will make more
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- Becky Hardin says
I’m so glad you enjoyed them, Tina!
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- Daniela Schlink says
I make them smaller and flattened them on a macaroon sheet. Once cooled I filled with raspberry then dipped in chocolate!
They were amazing!!!Reply
