Butter Cookies

Why You’ll Love Butter Cookies Recipe

I enjoy this recipe because it uses basic pantry ingredients and delivers perfect results every time. I like how delicate and crumbly these cookies are, with a smooth vanilla flavor that isn’t overpowering. They’re ideal for holidays, cookie trays, or anytime I want an easy, comforting homemade treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (224g) unsalted butter, room temperature
2 teaspoons vanilla extract
3/4 cup (86g) powdered sugar
1 1/4 cups (163g) all-purpose flour
3/4 cup plus 2 tbsp (114g) cornstarch
1/4 teaspoon salt

Directions

I start by mixing the butter and vanilla together in a large bowl until the mixture is smooth and creamy. I add the powdered sugar and beat it in until everything is well combined and fluffy.

Next, I add the flour, cornstarch, and salt, mixing just until a soft dough forms. I cover the dough and refrigerate it for 2 to 3 hours so it firms up and becomes easier to handle.

When ready to bake, I preheat the oven to 325°F and line a baking sheet with parchment paper. I roll the dough into 1-inch balls and place them on the baking sheet. I gently press each one down with a fork to create a simple pattern.

I bake the cookies for 10 to 12 minutes, just until they no longer look undercooked in the center. I avoid browning the edges to keep them tender. I let them cool for a few minutes, then transfer them to a wire rack and dust them with powdered sugar while still warm.

Servings and Timing

I usually get about 22 cookies from this recipe. It takes around 10 minutes to prepare, 10 minutes to bake, and about 2 hours of chilling time, for a total of roughly 2 hours and 20 minutes.

Variations

I sometimes add a little lemon zest for brightness or dip half of each cookie in melted chocolate for a decorative touch. When I want a festive look, I sprinkle colored sugar on top instead of powdered sugar.

Storage/Reheating

I store these cookies in an airtight container at room temperature and enjoy them within 4 to 5 days. They also freeze well for up to 3 months, and I let them thaw on the counter before serving.

FAQs

Why do these cookies need chilling time?

I chill the dough so the cookies hold their shape and bake evenly.

Can I skip the cornstarch?

I find cornstarch essential for that soft, melt-in-your-mouth texture.

Do these cookies spread while baking?

I notice they spread very little, which keeps them neat and uniform.

Can I make the dough ahead of time?

I often make it a day in advance and keep it refrigerated.

Why shouldn’t the edges brown?

I avoid browning to keep the cookies tender rather than crisp.

Can I use salted butter?

I can, but I reduce or omit the added salt.

How do I get an even size?

I use a small scoop or measure each portion carefully.

Are these good for decorating?

I think they’re great dipped in chocolate or drizzled with icing.

Can kids help make these?

I find they’re perfect for kids, especially rolling the dough balls.

What makes these cookies so tender?

I believe the combination of butter, powdered sugar, and cornstarch creates that delicate texture.

Conclusion

I keep these Butter Cookies in my baking rotation because they’re timeless, easy, and incredibly comforting. I love how soft and delicate they are, making them the kind of treat that never goes out of style and always disappears quickly once served.