Butter cookies are classic, melt-in-your-mouth treats known for their simplicity and rich, buttery flavor. Made from a simple dough of butter, sugar, flour, and sometimes a hint of vanilla, these cookies bake to a light, crisp texture that’s perfect for dipping in tea or coffee. Often shaped in rounds, stars, or festive designs, butter cookies are loved for their delicate crumb and subtle sweetness. They are a favorite during holidays but are delightful any time of year, offering a taste of comfort and nostalgia with every bite.
Butter Cookies
Ingredients
- 1-2/3 cup cake flour
- 1/2 cup white sugar
- pinch of salt
- 10 tbsp unsalted butter, softened to room temperature
- 1 large egg
- 1/2 tsp vanilla extract
CHOCOLATE GANACHE
- 4 ounces bittersweet chocolate
- 1/2 cup heavy cream additional 1 – 3 teaspoons depending on desired thinness
Instructions
- Preheat the oven to 375 degrees F.
- Cream butter and sugar: Cream together the butter, sugar, and salt in a large bowl until light and fluffy and the sugar is dissolved, about 3 minutes with a stand mixer or hand mixer. Next, add the egg and vanilla and beat together until incorporated, about 1 minute.
- Add flour: Next, sift the cake flour and add it in three parts, mixing after each time until it's fully incorporated. The dough will be thick and sticky. Be careful not to over-mix the dough as you want to minimize gluten development. Note: if the dough feels too thick to pipe, add in a few drops of milk.
- Transfer the dough into a piping bag fitted with a large closed star tip for easier piping. Line a baking sheet with parchment paper or a silicone baking mat. Pipe 2-inch cookies in rosettes, straight lines, or any preferred shape. Note: If you have difficulty piping, gently knead the dough in the piping bag with your hands to soften and warm it up.
- Bake at 375 degrees F for 10 minutes or until the edges turn golden brown. Let them completely cool before dipping in chocolate.
- Make the ganache: Break the chocolate bar into small pieces and add them to a microwave-safe bowl with the heavy cream. Microwave for 20 seconds at a time, stirring after each time. When the chocolate pieces are mostly melted, keep stirring until you have a silky, smooth chocolate ganache. Makes ¾ cup of chocolate ganache.
- Dip each cookie into the ganache and lay it flat on parchment paper. Add sprinkles before the chocolate sets.
Notes
Makes about 30 to 40 cookies based on 2 inch length cookies.
Storage – wait for the cookies to cool completely then store them in an airtight container. They stay fresh for up to 7 days.
Use cake flour for a softer, more uniform crumb. Cake flour has less gluten than all purpose flour, so these cookies come out delicate with a finer texture.
Don’t over mix the dough. They shouldn’t be chewy at all, so the less gluten that gets created, the better. Butter cookies should be soft, yet have a subtle crisp when bitten into.
European butter gives the best results because of its higher dairy fat and lower water content.
Freeze – You can definitely freeze these cookies but I would recommend freezing them without the chocolate. Let the cookies cool completely and then wrap them in parchment paper in a single layer. Store them in an airtight plastic bag or freezer safe container. They should be good for up to a month.
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