This batch of butter cookies has been a small ritual in my kitchen for years. I first developed this version during a holiday baking sprint when I needed a dependable, simple dough that piped beautifully and held its shape after baking. The result was exactly what I wanted: a crisp outer edge, a tender, buttery interior and that subtle vanilla aroma that fills the house and pulls everyone into the kitchen. Since then I've turned it into my default cookie for gatherings, cookie exchanges and rainy Sunday afternoons when a quiet treat is in order.

What makes this particular approach special is the balance of technique and forgiving nature: the dough is sturdy enough to pipe decorative swirls but soft enough that a small splash of milk will bring it to the perfect consistency. The texture is uniform—no gritty sugar, no overly dense centers—and the finished cookies accept a gentle dip in chocolate or a scattering of sprinkles without losing their delicate crumb. I love how predictable these are in both taste and timing, which means I can concentrate on decorations and presentation instead of worrying about inconsistent results.

Ingredients

• All-purpose flour: 2 1/4 cups. Choose a reliable brand like King Arthur or Gold Medal; measure by spooning into the cup and leveling for accuracy. The flour provides structure and a tender crumb when mixed gently.
• Salt: 1/4 teaspoon. Use fine table salt or a pinch of kosher salt; salt enhances the butter's flavor and prevents the cookie from tasting flat.
• Unsalted butter: 1 cup (2 sticks), softened. Real butter gives the rich mouthfeel; bring it to room temperature so it creams easily but doesn't look oily.
• Granulated sugar: 3/4 cup. Fine granulated sugar dissolves well in the creamed butter, creating a smooth texture without grittiness.
• Vanilla extract: 2 teaspoons. Pure vanilla extract is worth it here; it lifts the buttery notes and balances the sugar.
• Large egg: 1, room temperature. The egg binds and adds a touch of richness; allow it to come to room temperature to incorporate evenly.
• Milk (optional): 2 to 3 teaspoons if needed. Add 1 teaspoon at a time if the dough is too stiff to pipe; milk loosens without making the dough greasy.
• White or semi-sweet chocolate chips (optional): For dipping or drizzling—use 1 cup if decorating half the batch; I prefer Ghirardelli for smooth melting.
• Coconut oil (optional): 1 teaspoon per cup of chips to loosen chocolate for dipping; use if you want a glossy finish.
• Sprinkles: Assorted, to taste; use heat-stable varieties if pressing into warm chocolate.

Instructions

Whisk dry ingredients:In a medium bowl, whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until evenly combined. Set aside; this keeps the flour aerated and makes it easier to incorporate without overworking the dough.Cream butter and sugar:Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat 1 cup softened unsalted butter and 3/4 cup granulated sugar for about 2 minutes. Scrape down the sides once to ensure even creaming—the mixture should be pale and slightly fluffy.Add egg and vanilla:Add 2 teaspoons vanilla extract and 1 large room-temperature egg and beat for about 1 minute until fully incorporated. The egg helps with structure and gives the dough body for piping.Combine with flour:Add the flour mixture and beat on low speed just until incorporated. Overmixing develops gluten and will toughen the texture; stop as soon as you no longer see streaks of flour.Evaluate and adjust:If the dough seems too stiff to pipe, add 1 teaspoon of milk at a time, mixing briefly after each addition, until it reaches a pipeable but still firm consistency. Test by placing a small amount in a piping bag fitted with a large open star tip (Ateco 826 or 827) and piping—dough should hold defined ridges.Pipe and chill:Pipe swirls about 2 1/2 inches apart onto ungreased cookie sheets. Refrigerate the trays uncovered for 30 to 40 minutes; chilling firms the butter so the cookies keep their shape while baking and results in a tender interior.Bake and cool:Preheat oven to 350°F. Bake chilled cookies for 12 to 15 minutes, until the edges are very lightly browned. Remove from oven, let the cookies sit on the warm sheet for 5 minutes, then transfer to cooling racks to cool completely before decorating.Decorate (optional):Melt white or semi-sweet chocolate in a microwave-safe bowl in 20-second bursts, stirring in between. Stir in about 1 teaspoon coconut oil per cup of chips if you prefer a thinner, glossier dip. Dip or drizzle cooled cookies and add sprinkles before the chocolate sets.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days; layer with parchment paper to prevent sticking when decorated. For longer storage, freeze cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers for up to 3 months. To thaw, remove the number of cookies you need and let them come to room temperature for about 30 minutes—avoid microwaving decorated cookies as it can dull the sheen of melted chocolate and melt sprinkles.

Ingredient Substitutions

For a dairy-free version, substitute vegan stick butter and use a plant-based milk; note the flavor will change slightly and texture may be marginally softer. Replace vanilla extract with almond extract for a nutty note—use 1/2 teaspoon almond with 1 1/2 teaspoons vanilla equivalent if you want a subtle hint. If you need egg-free, use a commercial egg replacer measured to equal one large egg (or 3 tablespoons aquafaba), but expect slightly different browning and structure. Swapping some flour for finely ground almond flour will change spread and keep a more tender center; reduce by 1/4 cup and test for piping consistency with a teaspoon of milk if needed.

Serving Suggestions

Serve plain with tea or coffee for an understated treat, or dress them up for dessert platters by dipping half in chocolate and topping with toasted coconut or chopped nuts. These cookies pair beautifully with hot chocolate in winter or a chilled lemonade in summer. For gifting, stack in decorative tins with parchment between layers and include a small sachet of desiccant to keep them crisp.

Cultural Background

Butter cookies have roots in several European traditions where butter, flour and sugar create simple, unfussy biscuits to enjoy with coffee or tea. Danish butter cookies are perhaps the most famous export, known for their buttery flavor and decorative shapes, while similar versions appear across Scandinavia and the Netherlands. This recipe leans on that classic simplicity—rich butter, gentle vanilla—and follows traditional techniques like creaming and chilling to achieve the characteristic texture.

Seasonal Adaptations

In winter, fold 1/4 teaspoon ground cinnamon or citrus zest into the dough for warming aromas. For spring and summer, add a teaspoon of lemon zest to brighten the flavor or top with citrus glaze. Holidays invite colorful sprinkles or crushed peppermint; for autumn swaps, a pinch of ground nutmeg and brown sugar (replace 2 tablespoons of granulated sugar with brown sugar) add depth.

Meal Prep Tips

To streamline baking for events, pipe several trays of raw cookies, flash-freeze them until firm, then bag and refrigerate or freeze. When needed, transfer frozen piped cookies to a preheated oven (add a minute or two to bake time) and bake directly from frozen—this keeps ridges crisp and reduces last-minute prep. Store decorated cookies in single layers and plan for a day or two of rest time if using chocolate so finishes are fully set before packaging.

These cookies have become one of my most-requested gifts because they’re easy to scale, dependable under pressure and lovely to look at. I hope you enjoy making them as much as my family and friends enjoy eating them—bake a batch, experiment with a variation, and make a memory around the next platter you share.