These cookies are light and fluffy in texture, with a slightly crisp exterior. They are similar to the Danish Butter Cookies you can get in a tin around the holidays, but trust me – you won’t need those anymore after you try this homemade version.
Easy to make and freeze to enjoy year round or give as gifts.
Use sprinkles or melted chocolate to add variety and make them festive and fun for the holidays.
You only need 7 simple ingredients to make festive Christmas Butter Cookies!
Butter – I prefer to use unsalted butter when baking so I can control the salt amount.
White Granulated Sugar – do not use powdered sugar.
Egg – room temperature is best.
Vanilla Extract – I recommend using pure vanilla extract if you have it, as it gives the best flavor.
All-Purpose Flour – while you are free to try them, I have not tested this recipe with gluten free flours.
Salt – just a pinch to balance the sweetness.
Sprinkles – optional, but are fun and make the butter cookies extra festive!
How to Make Butter Cookies
These cookies are made from a simple one-bowl dough, just a few minutes of mixing, and only 10 minutes of baking!
Prep. Start by preheating the oven and lining a baking sheet with parchment paper.
Mix dough. Using a stand mixer, or a large bowl with an electric mixer, mix together the butter and sugar until light and fluffy, then add egg, vanilla, flour and salt. Be careful not to overmix. Add the milk, just a tablespoon at a time, to get the dough to be a piping consistency.
Pipe Cookies – Add the dough to piping bags and pipe into small circles on the lined baking sheet. I recommend sticking the sheet in the fridge to chill for 10-20 minutes to set the shape.
Bake – Bake for about 10 minutes or until the edges turn just golden brown. Remove from the oven and let cool.
Frequently Asked Questions
Why did my cookies spread?
To prevent your cookies from spreading, make sure you chill the cookies after piping and before baking. If they still spread after chilling, then the dough needs a little more flour (or less milk).
What is the best butter to use for cookies?
I recommend using unsalted butter for your cookies so you can control the amount of salt in the recipe. As far as brands go, I personally use Kirkland brand and buy it in bulk. I have found that it’s just a good as other, more expensive butters on the market.
How To Serve
Store and serve at room temperature. We love to make a tray with a variety of festive, holiday cookies. A cookie tray is great to not only serve to guests but you can also build a tray, cover with plastic or cellophane wrap, and give as gifts.
Chill the Dough – In order to keep the right shape, the cookie dough needs to be chilled before baking (after piping). This is key. So pipe the dough onto the baking sheet then pop in the fridge to chill
Test a spoonful of dough in piping bag – To make sure your dough is the right consistency, you can add a small spoonful to the piping bag to test that it can be piped through before adding all of the dough.
Dip in chocolate – For a fun spin, you can dip half of each cookie in melted chocolate and then top with sprinkles. Place the dipped cookies on wax paper to set.
These cookies can be stored in an airtight container at room temperature. They’ll keep fresh for about 5-7 days.
You can also freeze them for up to 6-8 months. Store in a plastic freezer bag or airtight container. Thaw at room temperature.
Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
In a large bowl or stand mixer, mix the butter and sugar on medium low speed until light and fluffy.
Add the egg and vanilla and continue beating on medium low speed until smooth.
Slowly add the flour and salt just until fully incorporated – do not overmix.
Add the milk 1 tablespoon at a time, using the minimum amount possible to reach a piping consistency.
Place the batter in a piping bag, and pipe small circles onto the prepared baking sheet. Add sprinkles if desired. Chill the baking sheets in the refrigerator for at least 20-30 minutes.
Bake in the preheated oven for 10 minutes or until the edges of the cookies begin to turn golden brown.
Remove from the oven and cool completely before serving.
These cookies can be stored in an airtight container at room temperature. They’ll keep fresh for about 5-7 days.You can also freeze them for up to 6-8 months. Store in a plastic freezer bag or airtight container. Thaw at room temperature.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.