Easy Homemade Butter Cookies

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These classic and easy homemade butter cookies are loved by so many. Including me. Who doesn’t know these flavorful, melt-in-your-mouth cookies?

If you are into quick and easy baking, then this easy homemade butter cookies recipe is for you. You’ll never go wrong. The ingredients are so basic that you might have most, if not all, of the ingredients already.

These tasty butter cookies are so versatile and can be made into different varieties. You’ll just need some add-ons and you’ll get a new look. However, these plain and classic easy homemade butter cookies are already enough for any occasion.

These are also perfect with warm cocoa. I love to dip these cookies in my Old-Fashioned Homemade Hot Cocoa. The tastes complement each other. And when you dip the cookies, you’ll have to eat them immediately. Well, you know that they get soft fast. If you remember that one of the favorite things about these cookies is they melt in your mouth.

And so, when you dip it in your hot cocoa, you’ll have to bring it up immediately before it became too mushy. If you made that accident, and part of the whole cookie dropped into your drink, well, just drink up your hot cocoa with the mushy almost melted cookie in it Lol!

But you don’t have to dip them into your drink, of course. And you can have the butter cookies with other treats, too. like:

Here is What You’ll Need

You will only need 5 ingredients  – Check your pantry first. I’m sure you have most of them. 

  • Butter: Salted or unsalted. Let the butter come to room temperature before starting.
  • Powdered Sugar: I preferred this for cookies. It tends to blend well with the other ingredients
  • Egg: To bind the cookie dough together and make cookies chewy when baked.
  • Vanilla Extract: To add sweet flavor!
  • Baking Powder: To give the cookies some lift.
  • All-Purpose Flour: You’ll want to add the flour in small portions so that it doesn’t end up all over the counter.
photo of round cookies

Here is the whole recipe 

  • 1 cup Softened Butter
  • ⅔ cup Powdered Sugar
  • 1 Egg, large
  • 1 tsp Vanilla extract (optional)
  • 2 ½ cups All-Purpose Flour

Directions


In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer.

Beat in the egg, then stir in the vanilla.

Combine the flour, then stir into the sugar-butter mixture. Cover dough, and chill for at least one hour.

Chill cookie sheets.


Preheat the oven to 400 degrees F (200 degrees C). Using a cookie press, press dough out onto ungreased, chilled cookie sheets.If without a cookie press, make a small ball and arrange on the chilled cookie sheet.


Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges.

Remove from cookie sheets to cool on wire racks.

Note:

Other ways to shape the cookies:

Besides the plain round shape, there are other ways to shape your cookies.

Using a cookie press or piping bag, use other tips to shape the dough like drop flowers, stars, or hearts. For smaller star tip, pipe out the dough starting from the center and move around to make a round cookie. If the dough is too hard to be piped out, add a few drops of milk or water.

Shape the dough into a log, wrap in plastic wrap, then refrigerate for 2 hours, and then slice into ¼-inch thick.

Scoop the dough with a 1 and ½ to 2-tablespoon sized cookie scoop and drop it onto the baking sheet.

Roll the dough into 1 and ½ to 2-tablespoon sized balls.

image of several round cookies

Cookie variations:

Rolled dough into balls can be rolled in finely chopped nuts and/or coarse sugar, or sanding sugar (using your choice color), then bake. This can also be done in already chilled dough shaped into a log before slicing into ¼-inch thick so that the side of the cookie has the decorations. Then bake.

With melted or sugar icing – Dip half part of the cooled cookie or pipe over the cookies. Colorful sprinkles or chopped nuts can be added.

Storing:

Wrap the dough in plastic wrap and chill for up to 5 days or 1 month (or more) if frozen. ‘Thaw the dough in the refrigerator just until it can be sliced.

To store cookies, layer between sheets of wax or parchment paper in an air-tight container at room temperature for up to 1 week.

image of several round cookies
Yield: 24 cookies

Easy Homemade Butter Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Everyone knows these classic homemade butter cookies recipes. If you are into quick and easy baking, this is the best. You’ll never go wrong!

Ingredients

  • 1 cup Softened Butter
  • ⅔ cup Powdered Sugar
  • 1 Egg, large
  • 1 tsp Vanilla extract (optional)
  • 2 ½ cups All-Purpose Flour

Instructions

  1. In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
  2. Beat in the egg, then stir in the vanilla.
  3. Combine the flour, then stir into the sugar-butter mixture. Cover dough, and chill for at least one hour.
  4. Chill cookie sheets.
  5. Preheat the oven to 400 degrees F (200 degrees C). Using a cookie press, press dough out onto ungreased, chilled cookie sheets. If you're going without a cookie press, make a small ball and arrange on the chilled cookie sheet.
  6. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges.
  7. Remove from cookie sheets to cool on wire racks.

Notes

Other ways to shape the cookies:

Besides the plain round shape, there are other ways to shape your cookies.

Using a cookie press or piping bag, use other tips to shape the dough like drop flowers, stars, or hearts. For smaller star tipped, pipe out the dough starting from the center and move around to make a round cookie. If the dough is too hard to be piped out, add a few drops of milk or water.

Shape the dough into a log, wrap in plastic wrap, then refrigerate for 2 hours, and then slice into ¼-inch thick.

Scoop the dough with a 1 and ½ to 2-tablespoon sized cookie scoop and drop it onto the baking sheet.

Roll the dough into 1 and ½ to 2-tablespoon sized balls.

Cookie variations:

Rolled dough into balls can be rolled in finely chopped nuts and/or coarse sugar, or sanding sugar (using your choice color), then bake. This can also be done in already chilled dough shaped into a log before slicing into ¼-inch thick so that the side of the cookie has the decorations. Then bake.

With melted or sugar icing - Dip half part of the cooled cookie or pipe over the cookies. Colorful sprinkles or chopped nuts can be added.

Storing:

Wrap the dough in plastic wrap and chill up to 5 days or 1 month (or more) if frozen. ‘Thaw the dough in the refrigerator just until it can be sliced.

To store cookies, layer between sheets of wax or parchment paper in an air tight container at room temperature up to 1 week.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 131Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 64mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 2g

Did you make this recipe?

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Not yet ready to make the butter cookies? Then pin this tasty cookie recipe to your Pinterest Board and get back easily anytime.

For more easy cookies, check these:

Thank you for sharing!

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