Introduction

Butter cookies are a timeless treat with a delicate crumb and rich, buttery flavor. Perfectly crisp on the edges and tender inside, these cookies pair beautifully with tea or coffee. This simple recipe yields a batch of classic, melt-in-your-mouth cookies that everyone will love.

Ingredients

2 cups all-purpose flour (240g)
1 cup unsalted butter, softened (227g)
½ teaspoon salt
½ cup granulated sugar (100g)
2 large egg yolks
2 teaspoons vanilla extract
⅓ cup sanding sugar or coarse sugar (66g)

Instructions

Step 1: In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt together until light and fluffy, about 2 to 3 minutes.
Step 2: Add the egg yolks and vanilla extract, mixing until fully combined. Stop occasionally to scrape down the sides of the bowl.
Step 3: Gradually add the flour while mixing on low speed just until incorporated. The dough will be soft; transfer it to a floured surface and knead a few times until it forms a cohesive ball.
Step 4: Shape the dough into a 12-inch long log. Wrap it tightly in parchment paper or plastic wrap, twisting the ends to seal. Chill in the refrigerator for at least 1 hour and up to 72 hours.
Step 5: When ready, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6: Spread the sanding sugar on a clean surface or a rimmed baking sheet. Unwrap the chilled dough and roll it in the sugar, pressing gently to coat all sides.
Step 7: Using a sharp knife, slice the dough into ¾-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
Step 8: Bake for 10 to 12 minutes, or until the edges are just turning golden brown. Allow the cookies to cool completely on the baking sheets before serving.

Tips & Variations

For an extra touch, press a slice of almond or a small sprinkle of sea salt atop each cookie before baking.
Substitute half of the all-purpose flour with almond flour for a slightly nutty flavor and tender texture.
If you don’t have sanding sugar, use granulated sugar, but expect a less sparkly finish.
To prevent the dough from flattening during chilling, place it inside an empty paper towel roll before refrigerating.

Storage

Store cooled butter cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before enjoying. Reheat gently in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 72 hours. This helps develop flavor and makes slicing easier.

Why do the cookies need to be rolled in sugar before baking?

Rolling the dough in sanding sugar adds a delicate crunch and a sparkly finish, enhancing both texture and appearance.

Butter Cookies Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

These classic Butter Cookies are delightfully rich, buttery, and tender with a crisp edge coated in sparkling sanding sugar. Perfectly simple yet irresistibly delicious, they make an elegant treat for any occasion or a nostalgic homemade snack. The dough is chilled for enhanced flavor and texture, then sliced and baked to a perfect golden finish.

Author: Stella
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour 27 minutes (including chilling time)
Yield: 24–30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (240g)
½ teaspoon salt
⅓ cup sanding sugar or coarse sugar (66g)

Wet Ingredients

1 cup unsalted butter, softened (227g)
½ cup granulated sugar (100g)
2 large egg yolks
2 teaspoons vanilla extract

Instructions

Mix Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and salt together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. This aerates the butter for tender cookies.
Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed mixture. Mix until fully combined, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
Incorporate Flour: Slowly add the all-purpose flour to the wet ingredients, mixing at low speed just until incorporated. Avoid overmixing to keep the cookies tender. The dough will be soft and slightly sticky.
Knead and Shape Dough: Turn the dough out onto a lightly floured surface. Flour your hands and knead gently a few times until the dough forms a cohesive ball. Shape the dough into a 12-inch long log.
Chill Dough: Wrap the dough log tightly in parchment paper or plastic wrap, twisting the ends to seal. Refrigerate for at least 1 hour and up to 72 hours. Chilling firms up the dough for easier slicing and improves flavor.
Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and for even baking.
Coat with Sanding Sugar: Sprinkle sanding sugar on a clean surface. Unwrap the chilled dough and roll it in the sanding sugar, pressing gently so the sugar adheres well to all sides.
Slice Dough: Using a sharp knife, cut the dough log into slices approximately ¾-inch thick. Place the slices with about 1-inch spacing on the prepared baking sheets.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges just begin to turn golden brown. Watch closely to prevent overbaking.
Cool: Allow the cookies to cool completely on the baking sheets to firm up and avoid breakage before serving or storing.

Notes

For best results, make sure the butter is softened but not melted before mixing.
Chilling the dough enhances the flavor and helps the cookies hold their shape during baking.
Use sanding sugar for a pretty sparkling finish; regular granulated sugar can also work but won’t create the same texture.
Store baked cookies in an airtight container at room temperature for up to a week for optimal freshness.
You may freeze the dough log before baking; thaw overnight in the refrigerator before slicing.

Keywords: Butter Cookies, Classic Cookies, Sanding Sugar Cookies, Simple Cookie Recipe, Homemade Butter Cookies