Best Butter Cookies: Classic, Crispy, and Irresistibly Buttery

Butter cookies are the epitome of simple, timeless baking. With just a handful of pantry staples—flour, sugar, butter, and vanilla—you can create cookies that are golden, crisp on the edges, and melt-in-your-mouth tender at the center. These Best Butter Cookies elevate the basic formula by using high-quality unsalted butter and a hint of vanilla, resulting in a rich, pure flavor. A coating of turbinado sugar adds an irresistible crunch and sparkle, making these cookies just as beautiful as they are delicious.

Perfect for holiday baking, afternoon tea, or everyday indulgence, these cookies are as versatile as they are easy to make. The dough comes together quickly and can be shaped, chilled, and sliced for baking anytime the craving hits. Whether you enjoy them plain, dipped in chocolate, or sandwiched with jam, this classic recipe is a reliable go-to for buttery goodness in every bite. If you love traditional cookies that let quality ingredients shine, this recipe deserves a permanent spot in your repertoire.

Why You’ll Love This Recipe

1. Rich, Buttery Flavor – High-quality butter is the star, offering unmatched depth and richness.
2. Crisp Yet Tender Texture – The perfect balance of crunch and melt-in-your-mouth softness.
3. Simple, Everyday Ingredients – No fancy tools or ingredients required—just the basics.
4. Customizable – Easy to flavor, decorate, or sandwich for variety.
5. Make-Ahead Friendly – Dough can be made in advance and baked when needed.

Ingredients

• All-purpose flour
• Baking powder
• Kosher salt
• Unsalted butter
• Granulated sugar
• Egg yolk
• Pure vanilla extract
• Turbinado sugar

Variations

• Lemon Butter Cookies: Add 1 teaspoon of lemon zest to the dough for a bright citrus twist.
• Chocolate-Dipped: Dip cooled cookies in melted dark or white chocolate for a fancy finish.
• Spice It Up: Add a pinch of cinnamon or cardamom for subtle warmth.
• Jam Thumbprints: Make a small indentation and fill with jam before baking.
• Almond Touch: Swap vanilla for almond extract and top with slivered almonds.

How to Make the Recipe

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and kosher salt. Set aside.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.

Step 3: Add Egg Yolk and Vanilla

Beat in the egg yolk and vanilla extract until fully combined and smooth.

Step 4: Combine with Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. Avoid overmixing.

Step 5: Shape and Chill

Divide the dough in half and shape each into a log (about 1.5 inches in diameter). Roll each log in turbinado sugar to coat the outside. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.

Step 6: Slice and Bake

Preheat oven to 350°F (175°C). Slice the logs into 1/4-inch thick rounds and place on a parchment-lined baking sheet about 1 inch apart.

Step 7: Bake and Cool

Bake for 12–14 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips for Making the Recipe

• Use high-quality butter for the best flavor—it makes a noticeable difference.
• Chill dough thoroughly to prevent spreading and ensure clean slices.
• Slice evenly for consistent baking.
• Don’t overbake—cookies should be just golden around the edges.
• Store correctly to maintain crispness and freshness.

How to Serve

These cookies are perfect as-is with a cup of tea or coffee. They also make beautiful additions to dessert platters or cookie gift boxes. For a more indulgent touch, sandwich two with a layer of ganache or fruit preserves, or crumble them over ice cream for added crunch.

Make Ahead and Storage

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 1 week.

Freezing

Freeze unbaked dough logs for up to 3 months. Slice and bake straight from the freezer, adding a minute or two to the bake time.

Reheating

While not necessary, you can warm cookies in a 300°F (150°C) oven for 3–4 minutes if you’d like to freshen them up.

FAQs

1. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to balance the flavor.

2. Why use only the egg yolk?

It adds richness and helps create a tender texture without extra moisture.

3. Can I roll and cut out shapes instead of slicing?

Yes! Chill the dough, roll it out, and use cookie cutters for fun shapes.

4. Is turbinado sugar necessary?

No, but it adds a nice crunch and visual appeal. You can skip or use coarse sugar instead.

5. Can I make the dough ahead?

Absolutely—refrigerate for up to 3 days or freeze for longer storage.

6. What if my dough is too soft to shape?

Chill it for 30–60 minutes to firm up before handling.

7. Can I double the recipe?

Yes, it scales well—just be sure to chill in manageable portions.

8. Why are my cookies spreading too much?

Your butter may have been too soft, or the dough wasn’t chilled enough before baking.

9. How do I make them gluten-free?

Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

10. What’s the best way to pack these for gifting?

Layer in a tin with parchment between rows to keep them crisp and intact.

Conclusion

The Best Butter Cookies live up to their name—simple, classic, and endlessly enjoyable. With crisp edges, a rich buttery flavor, and a melt-in-your-mouth texture, they’re a timeless treat for any occasion. Whether you keep them traditional or explore fun variations, these cookies are a must-have in your baking rotation. Share them, gift them, or savor them with your afternoon coffee—there’s no wrong way to enjoy these golden bites of joy.

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