Homemade Butter Cookies

These Homemade Butter Cookies are rich, buttery, tender, and delicately crisp around the edges. They require simple ingredients and are perfect with tea, coffee, or a glass of milk.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• ¾ cup powdered sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• ¼ tsp salt
• 2 tbsp cornstarch
• 2–3 tbsp milk, if needed

Directions

1. Prepare the oven

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper.

2. Cream the butter and sugar

Place the softened butter and powdered sugar in a large mixing bowl.

Beat for 2–3 minutes until light, smooth, and fluffy.

This step helps create a tender, delicate cookie.

3. Add the wet ingredients

Add the egg and vanilla extract.

Beat until completely combined.

4. Add the dry ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt.

Gradually add the dry ingredients to the butter mixture.

Mix just until a soft dough forms.

If the dough is too thick for piping or shaping, add 1 tablespoon of milk at a time until it reaches the desired consistency.

5. Shape the cookies

You have two options:

For piped butter cookies:
Transfer the dough to a piping bag fitted with a star tip. Pipe small swirls, rings, or rosettes onto the prepared baking sheets.

For slice-and-bake cookies:
Shape the dough into a log, wrap it in plastic wrap, and refrigerate for about 30 minutes. Slice into rounds and place them on the baking sheet.

Leave about 1 inch of space between the cookies.

6. Bake

Bake for 10–13 minutes, or until the edges are lightly golden.

Don’t wait for the entire cookie to become dark—the centers should remain relatively pale.

7. Cool

Let the cookies cool on the baking sheet for 5 minutes.

Transfer them to a wire rack and allow them to cool completely.

They will become firmer and crispier as they cool.

Optional Decorations

For an extra-special finish, you can:

• Dip half of each cookie in melted chocolate.
• Add colorful sprinkles before baking.
• Place a small piece of candied cherry in the center.
• Dust cooled cookies lightly with powdered sugar.
• Drizzle with melted white or dark chocolate.

Tips for Perfect Butter Cookies

• Use real butter, not margarine, for the best flavor.
• Butter should be softened but not melted.
• Don’t overmix after adding the flour.
• If the dough becomes too soft, refrigerate it for 15–20 minutes.
• Watch the cookies closely during the final few minutes of baking.
• For crispier cookies, allow them to cool completely before storing.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 1 week.

You can also freeze the baked cookies for up to 2 months.

Prep Time: 15 minutes
Bake Time: 10–13 minutes
Total Time: About 30 minutes
Servings: 24–30 cookies