Butter cookie

• Prep Time: 15 minutes

• Chill Time: 30 minutes (optional, for rolled cookies)

• Bake Time: 10–12 minutes

• Total Time: 40–60 minutes

• Servings: About 24 cookies

• Difficulty: Easy

• Type: Dessert, Cookies, Baking

• Cuisine: European / American

Ingredients

• 1 cup (226 g) unsalted butter, at room temperature

• ¾ cup (90 g) powdered sugar

• 1 teaspoon pure vanilla extract

• 1 large egg yolk

• 2 cups (240 g) all-purpose flour, sifted

• ¼ teaspoon salt

Optional for Topping or Decoration

• Granulated sugar (for sprinkling)

• Melted chocolate (for dipping)

• Colored sprinkles or sanding sugar

• Jam (for thumbprint-style cookies)

Instructions

Step 1: Cream the Butter and Sugar (5 minutes)

In a large mixing bowl, beat the butter and powdered sugar together with a hand mixer or stand mixer on medium speed until light, fluffy, and pale—about 2–3 minutes.

Tip: Powdered sugar, instead of granulated, makes these cookies tender and smooth.

Step 2: Add Vanilla and Egg Yolk (2 minutes)

Add the vanilla extract and egg yolk, beating until fully incorporated and creamy.

Step 3: Mix in Flour and Salt (5 minutes)

Gradually add the flour and salt. Mix on low speed until just combined and a soft dough forms. Do not overmix.

If the dough is too soft to handle (especially for rolling or piping), wrap it in plastic wrap and chill for 30 minutes.

Step 4: Shape the Cookies (5–10 minutes)

You can shape these cookies in several ways:

• Drop Cookies: Scoop small rounds using a spoon or cookie scoop and place on a parchment-lined baking sheet.

• Rolled Cookies: Roll the dough to ¼-inch thickness and cut with cookie cutters.

• Piped Cookies: Transfer dough to a piping bag with a star tip and pipe swirls onto a cookie sheet (Danish style).

• Thumbprint Cookies: Roll into balls, press your thumb in the center, and fill with jam.

Step 5: Bake the Cookies (10–12 minutes)

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Bake cookies for 10 to 12 minutes, or until the edges are lightly golden. Do not overbake—they should remain pale in the center.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Serving Suggestions

Serve these butter cookies:

• With afternoon tea or coffee

• As part of a holiday cookie platter

• With a scoop of vanilla ice cream

• Dipped in chocolate for a richer variation

Storage & Shelf Life

• Room Temperature: Store in an airtight container for up to 1 week.

• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.

• Make-Ahead: Dough can be chilled for 3 days or frozen for 1 month.

Nutrition Information (Per Cookie – Approximate)

• Calories: 110 kcal

• Fat: 7g

  • Saturated Fat: 4g

• Carbohydrates: 10g

  • Sugars: 4g

• Protein: 1g

• Cholesterol: 20mg

• Sodium: 40mg

Nutritional content varies with size and add-ins.