Butter cookies are a classic cookie with a crisp, slightly crunchy texture that melts in your mouth on the first bite — and every bite after! They are extremely buttery rich in flavor and so so delicious. Making these cookies means you’ll need to resist eating your entire tray of butter cookies when they first pop out of the oven. But beware, the amazing sugary buttery smell that wafts from your oven won’t help.
Why You'll Love Butter Cookies
- The texture. Danish butter cookies are classic and much-loved cookies for a reason. When baked, they are firm, crisp cookies that hold their shape well. And when you bite into it, the slightly crunchy exterior gives way to a crumbly cookie that simply melts in your mouth. In fact, it’s even better than it sounds.
- The taste. As I always say, more butter equals more better. These butter cookies are one of the most indulgent recipes. The full cup of butter you use in these butter cookies lends a decadent taste that just can’t be replaced.
- The time. This is a relatively quick one bowl cookie recipe that requires no chill time, but it isn’t the easiest (like Chocolate Chip Cookies), but it’s close. You may need to spend a few extra minutes brushing up on your piping skills to create these beautiful cookies. But the time invested is guaranteed to pay off.
To make these delicious Butter Cookies, you need just a few pantry staple ingredients (full quantities in recipe card below):
- granulated sugar
- egg yolks
- vanilla extract
- all-purpose flour
How to Make the Best Butter Cookies
- Prep. Line 2 large half sheet baking pans with parchment paper or a silicone baking mat. Set aside,
- Cream butter and sugar together. In a stand mixer with the paddle attachment on medium speed (or a large mixing bowl with a hand mixer), cream together butter, sugar, and salt until light and fluffy, about 2 minutes.
- Add remaining ingredients. Add in egg yolks and vanilla and mix until combined. Add flour and mix until combined and a dough starts to form. Add in milk and combine until incorporated.
- Pipe the cookies. Transfer the dough into a large piping bag with large open star tip attached (I used the Ateco 826). In a circular motion, starting at the middle, pipe a round circle onto the lined baking sheet. Fill up the baking sheet, spacing the cookies about inches apart. Place in the refrigerator while the oven preheats.
- Bake. Bake in a 350 F preheated oven for 14-16 minutes until the edges start to brown. Allow the cookies to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Serve. You can serve as is, or dip them into melted chocolate and add sprinkles on top.
Recipe Tips and Tricks
- How to store: Butter cookies will keep in a cookie tin or airtight container at room temperature for up to 2 weeks. You can also refrigerate them to extend their life to 1 month, or freeze them for up to 3 months. However, if you do this, be sure to let them thaw or heat them up before eating. The cold temperatures will affect their texture.
- Measure correctly: If you’re a novice baker, it’s important that you follow the rules — and that means measuring correctly. The most common mistake when making Danish cookies is to add too much flour. The correct method for measuring flour is:
- use a spoon to transfer the flour to your measuring cup, and then levelling it off with a straight edge like the end of an icing spatula or back of a knife.
- measure the flour on a kitchen scale. This is my recommended method as it ensures an accurate measurement every time.
More Cookie Recipes
- 50 Best Cookie Recipes
- Slice and Bake Pecan Shortbread Cookies
- Chocolate Chip Cookies
- Soft and Chewy Ginger Cookies
- Peanut Butter Blossoms
- Linzer Cookies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.