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An oval plate filled with assorted slice-and-bake cookies, some with nuts and dried fruit pieces, and others with colored sprinkles on the edges. A green kitchen towel with a red and white stripe is nearby.
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Butter Cookie Recipe Guide

Butter Cookies are easy to make in so many versions!
Prep Time25 minutes
Cook Time18 minutes
Chill Time1 hour
Total Time1 hour 43 minutes
Course: Dessert
Cuisine: American
Servings: 96 cookies
Author: Dorothy Kern
Cost: $8

Ingredients

  • 2 cups (452g) unsalted butter, softened
  • 1 ⅓ cups (268g) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 cups (496g) all-purpose flour
  • Coatings or mix-ins (see notes)

Instructions

  • Cream butter and sugar until fluffy in a large bowl using a hand or a stand mixer, about 1-2 minutes.
  • Mix in egg yolks, baking powder, salt and vanilla extract until smooth, then mix in flour until dough forms.
  • Divide dough into four equal sections.
  • If adding mix-ins, add them now and mix until incorporated. If not adding mix-ins, go to the next step.
  • Roll each into a log that is about 6-7-inches long and approximately 1 ½-inches in diameter. (You can make these any size, larger or smaller, if you prefer.)
  • If coating the logs, place coatings on a large flat surface. Roll each log carefully in sugar and press lightly to adhere it, then wrap the logs in plastic wrap.
  • Chill at least 2 hours before slicing, or up to overnight. Tip: Place the logs standing up in drinking glasses so they stay circular.
  • When ready to bake, preheat oven to 350°F. Slice cookies desired thickness, no more than ¼-inches. Place on cookies sheets covered with parchment paper or silicone baking mats.
  • Bake for 16-18 minutes, or until they’re light golden around the edges and no longer glossy. You may want to check part way through baking to see if you need to rotate your pans in your oven, even if you normally don’t. These are delicate cookies and may brown in different areas quicker or slower.
  • Cool on cookie sheets then store in an airtight container for up to 5 days. Freeze for up to 3 months.

Notes

  • For mix-ins: You want to add approximately 1-1½ cups of mix-ins per 1 log. So if you're making all one flavor, add 4-5 cups total mix-ins. If you're making 4 flavors, divide the dough into 4 equal pieces and add 1-1½ cups per piece.
  • Mix in ideas: chopped toasted pecans or walnuts, pistachios, cranberries, sprinkles, mini chocolate chips.
  • Coating ideas: any color sanding sugar, finely chopped nuts, sprinkles or nonpareils.
  • Flavoring ideas: Reduce vanilla to 1tsp and use 1/2 teaspoon almond extract or any other flavor (full recipe).
  • Add spices like cinnamon or chai spice or lemon or orange zest.

Nutrition

Serving: 1cookie | Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g | Vitamin A: 124IU | Calcium: 4mg | Iron: 1mg

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