Butter Cookie Recipe
Creaming the butter and sugar first builds air into the dough so the cookies stay tender rather than dense, while chilling the dough into a firm log before slicing keeps every cookie the same thickness and stops them from spreading into flat, greasy puddles in the oven.
- Prep
- 20 min
- Cook
- 24 min
- Total
- 75 min
- Servings
- 24
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp fine salt
- 2 tbsp powdered sugar, for dusting (optional)
Nutrition per serving
- Calories
- 134
- Protein
- 1g
- Carbs
- 14g
- Fat
- 8g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
- 3Beat in the egg yolks one at a time, then the vanilla extract, scraping down the sides of the bowl as needed.
- 4Add the flour and salt and mix on low speed just until a soft, cohesive dough forms.
- 5Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and chill for at least 30 minutes, or until firm enough to slice cleanly.
- 6Slice the chilled logs into rounds about 1/4 inch thick and arrange 1 inch apart on the prepared baking sheets.
- 7Bake one sheet at a time for 10-12 minutes, until the edges just turn light golden but the centers are still pale.
- 8Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired.
Tips & variations
- Dip cooled cookies halfway in melted chocolate and let set on parchment for a bakery-style finish.
- Add finely grated lemon or orange zest to the butter and sugar for a bright variation.
- Swap the vanilla extract for almond extract for a more traditional Scandinavian-style butter cookie flavor.
- Roll the chilled dough logs in coarse or sanding sugar before slicing for a sparkly, crunchy edge.
- A cookie press or piping bag fitted with a large star tip can be used instead of slicing, for classic spritz shapes.
Storage & reheating
Store baked cookies in an airtight container at room temperature for up to a week; they don't need refrigeration since there's no perishable filling. Unbaked dough logs keep tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months, slice and bake straight from frozen, adding a minute or two to the bake time.
Tips from the Tulo kitchen
- European-style butter, which has a higher fat content than standard US butter, makes a noticeably richer, more flavorful cookie in this kind of simple, few-ingredient dough.
- Turn the log a quarter turn between each slice so the weight of the knife doesn't flatten one side into an oval.
FAQ
Why did my butter cookies spread flat in the oven?
The dough was likely too warm when it went into the oven, either the butter was too soft when creamed or the log wasn't chilled long enough. Chill the sliced rounds for another 10 minutes on the baking sheet if the kitchen is warm.
Can I use salted butter instead of unsalted?
Yes. Omit the added salt in the recipe, or cut it to a pinch, since salted butter already contains enough to season the dough.
What's the difference between butter cookies and shortbread?
Shortbread is traditionally just butter, sugar, and flour with no egg, giving a drier, more crumbly texture. This dough adds egg yolks, which bind the crumb more tightly for a slightly firmer, less crumbly cookie.
Can I freeze the baked cookies?
Yes. Freeze in a single layer until solid, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature for about 20 minutes before serving.
