Why You’ll Love Homemade Butter Cookies Recipe

I love this recipe because it uses simple ingredients and delivers bakery-style cookies at home. The dough pipes beautifully, the cookies hold their shape, and the flavor is buttery without being heavy. I also enjoy how versatile they are, especially when dipped in chocolate for an extra-special touch.

Ingredients

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

For the Cookies
▢1 cup unsalted butter, room temperature
▢¾ cup confectioners sugar
▢1 egg, room temperature
▢1 ½ teaspoons vanilla extract
▢¼ teaspoon almond extract
▢¼ teaspoon salt
▢2 cups flour
▢1 tablespoon milk

For the Optional Dip
▢8 ounces candy melts, white, dark, or milk chocolate
▢Sprinkles

Directions

I start by beating the butter and confectioners sugar together until the mixture is light and fluffy. I add the egg, vanilla extract, almond extract, and salt, then mix again until everything is fully combined.

I add the flour and mix on low speed until a soft dough forms, then pour in the milk and continue mixing until the dough is smooth and holds its shape. I transfer the dough to a piping bag fitted with a large star tip and pipe circular cookies onto a lined baking sheet.

I refrigerate the cookies for at least 30 minutes to help them keep their shape. While they chill, I preheat the oven to 350°F. I bake the cookies until the edges are lightly golden, then let them cool before moving them to a wire rack.

If I’m dipping them, I melt the candy melts gently in the microwave, dip each cookie halfway, add sprinkles, and let them set in the refrigerator until the chocolate is firm.

Servings and Timing

I get about 30 cookies from this recipe. Prep time takes around 15 minutes, chill time is 30 minutes, and baking takes about 15 minutes. From start to finish, I plan for roughly 1 hour and 15 minutes.

Variations

I like using all vanilla extract when I want a simpler flavor or adding a bit of citrus zest for brightness. Sometimes I tint the dough slightly for holidays or sandwich two cookies together with chocolate or jam. I also enjoy drizzling chocolate instead of dipping for a lighter finish.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to five days. If they’re chocolate-dipped, I keep them in a cool place so the coating stays firm. I don’t usually reheat them, but I let refrigerated cookies come to room temperature before serving.

FAQs

Why do my cookies spread too much?

I make sure the dough isn’t too soft and always chill it before baking.

Can I skip the almond extract?

I often do, and the cookies still taste delicious with just vanilla.

Do I have to pipe the cookies?

I like piping for the classic look, but I can also scoop and gently shape them.

Can I freeze the dough?

I freeze piped, unbaked cookies and bake them straight from frozen with a slight time adjustment.

What kind of butter works best?

I always use unsalted butter so I can control the salt level.

Can I make these cookies gluten-free?

I’ve had success using a 1:1 gluten-free flour blend.

Why chill the dough?

I chill it to help the cookies hold their shape while baking.

Can I use regular sugar instead of confectioners sugar?

I stick with confectioners sugar because it gives the cookies their delicate texture.

How do I know when the cookies are done?

I look for lightly golden edges while the centers stay pale.

Can I decorate these cookies for holidays?

I love decorating them with colored chocolate, sprinkles, or festive drizzles.

Conclusion

These homemade butter cookies are a timeless treat that I come back to again and again. I love how simple they are to make and how elegant they look once baked, especially with a chocolate dip. They’re perfect for sharing, gifting, or enjoying quietly at home.