Classic Butter Cookies
There’s something undeniably special about classic butter cookies. These delicate, golden treats have graced cookie tins and family gatherings for generations, offering the perfect balance of sweetness and rich, buttery flavor. I think everyone has seen the blue tin of Danish Butter Cookies. They are such a simple cookie that makes a fantastic addition to any cookie tray. If you are looking for more cookies or additions to your holiday cookie box, check out my holiday cookie box 2024 recipes!
As a Jersey girl who grew up outside Philadelphia, I saw these classic butter cookies in every single classic Italian Christmas cookie tray (see photo to jog your memory below). What is so special about this recipe is that you can take it in so many directions. Whether you want to sandwich two cookies together with jam and dip them in chocolate, cover a single cookie with sprinkles or even put a maraschino cherry in the middle- this dough is SO versatile. In my humble opinion, the perfect butter cookie has a slightly crispy edge and melts in your mouth, the sprinkles are optional.
Are classic butter cookies the same as sugar cookies?
No!! Classic butter cookies are not the same as sugar cookies. While these cookies have similar ingredients, lets call them cousins instead of siblings. Sugar cookies have a lower ratio of butter to flour than a butter cookie. The ratios in a butter cookie result in a more tender, melt-in-your-mouth texture. The simplicity of their ingredients – primarily butter, sugar, flour, and vanilla – allows the pure, rich taste of quality butter to shine through.
Recipe Variations to Try
This recipe is truly wonderful on its own but there are so many ways that you can jazz it up. Whether you change the shape or the flavor, this is the perfect base!
- Dip 1/2 of each cookie in melted chocolate and then top with sprinkles!
- Add a maraschino cherry in the center
- Sprinkle with sanding sugar for a little sparkle (and added crunch)!
- You can make some citrusy butter cookies by adding just 2 tsp of your preferred citrus to the dough.
Important Tips for Classic Butter Cookies
Since this cookie is piped to achieve that signature look, you must use a piping bag and a tip. Different tips will yield different looks. In these cookies I used a Wilton Star tip. You can also try the following piping tips for butter cookies.
When it comes to piping the cookies, the temperature of the dough is very important. If the dough is too cold, you will have a hard time squeezing it through a piping tip. Make sure all of your ingredients are room-temperature!
How long to classic butter cookies last and how can I store them?
These cookies should be stored in an airtight container at room temperature. They will last for up to 10 days! I prefer them as fresh as possible, but sometimes I understand they have to be baked ahead of time! Also, this dough is very easy to freeze. Simply pipe out the shapes you want on a parchment-lined cookie sheet and place the tray in the freezer until cookies have hardened. Once they are firm, place the piped dough into a ziploc bag and freeze them! This way they will stay fresh for up to three months- making them perfect for advance baking!
Equipment
- 1 Standmixer
- 1 non-stick spatula
- 1 piping bag
- 1 star pastry tip
Ingredients
- 14 tablespoons unsalted butter room temperature, 200 grams
- 2/3 cup powdered sugar sugar 70 grams
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour 210 grams
- 2 tablespoons corn starch 30 grams
- 1/4 tsp kosher salt
- 2 tablespoons heavy cream 20 grams, room temperature
Instructions
- Preheat the oven to 325F
- Line a cookie sheet with parchment paper, line two if you have them. If not, be prepared to use the same sheet twice with a clean sheet of parchment
- In the bowl of a stand-mixer fitted with a paddle attachment, add the butter and the sugar. Beat on medium speed until light and fluffy- about 4 minutes. Scrape down the sides of the bowl with a non-stick spatula. Add in the vanilla and mix again.
- Scrape down the sides of the bowl once again and add in the flour, cornstarch and salt. Mix until thick dough forms
- Add in the heavy cream and mix until completely combined. Scrape the dough from the bowl and any excess on the paddle attachment and place into a piping bag fitted with a star tip.
- Using even pressure, hold the bag upright and create a circle with the dough, making sure not to leave a large gap in the center. Bake for 12-15 minutes until edges are slightly browned. Remove from oven and let cool.
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