Basic Butter Cookies Recipe for Soft, Buttery Cookies

Are butter cookies and shortbread cookies the same?

I get this question all the time, especially around the holidays. While both are buttery and delicious, they are not quite the same. Basic butter cookies have more sugar than shortbread and bake at a higher temperature, which gives them a versatile dough that holds its shape beautifully. Shortbread, on the other hand, relies on a higher ratio of butter to flour and typically contains no eggs, resulting in a denser, crumbly texture that melts in your mouth.

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Butter cookies are also more forgiving. Their dough can be piped, rolled, sliced, or pressed without crumbling, which makes them perfect for creative decorating. Shortbread is usually pressed into a pan or sliced from a log. So when you are looking for a classic cookie that you can shape into stars, trees, or little swirls, basic butter cookies are the way to go.

How to make butter cookies?

Making these simple butter cookies from scratch is easier than you might think. The process comes down to three straightforward steps: make the dough, cut or shape it, and bake. Let me walk you through each one so you feel confident from start to finish.

Step 1: Make the dough

Start by letting your butter soften at room temperature for 30 to 60 minutes. You want it soft but not greasy or melted. In a large bowl, cream the softened butter and sugar together until light and fluffy. I usually beat them for at least 3 minutes on medium speed. This step is important because it traps air and gives your cookies a tender texture.

Then you’ll add vanilla, a pinch of salt, and an egg yolk. Mix until smooth. Finally, gently stir in the flour just until no dry streaks remain. Overmixing can develop gluten and make the cookies tough, so stop as soon as the flour disappears. The dough will be soft. Wrap it in plastic and chill for 1 to 2 hours. Chilling is key to preventing spread and helping the cookies keep their shape.

Step 2: Cut out the dough

Once the dough is firm, roll it out between two sheets of parchment paper to about 1/8 inch thickness. This method keeps your counter clean and makes transferring the cut shapes easy. I like to dip my cookie cutters in a little flour before each cut to prevent sticking. Use any shape you like, from simple rounds to festive holiday designs.

Carefully place the cut dough onto a parchment lined baking sheet, spacing them about 2 inches apart. If the dough becomes too soft to handle, pop it back in the fridge for a few minutes. For a fun variation, you can also shape the dough into a log, chill it, and then slice it into rounds, or use a cookie press for piped designs.

Step 3: Bake the cookies

Before baking, sprinkle the tops with coarse sugar or colored sugar for a festive crunch. Bake at 350 deg F for 10 to 12 minutes, until the edges are just barely golden. The centers may still look a little underdone, but that is correct. They will continue to set as they cool.

Let the cookies rest on the baking sheet for 5 minutes. This allows them to firm up enough to transfer without breaking. Then move them to a wire rack to cool completely. Once cool, you can decorate with icing, sprinkles, or a dusting of powdered sugar. These cookies are crisp on the outside and tender on the inside, with a rich buttery flavor.

Tips for making butter cookies

Over the years I have learned a few tricks that make these cookies turn out perfectly every time. Here are my top tips to keep in mind.

If you want to try other buttery cookie recipes, I highly recommend my Danish Butter Cookies and Coffee Butter Cookies. Both use a similar base dough with a few tweaks for unique flavor.

Remember: chilling the dough is non negotiable for perfect shape and texture. Do not skip it!

For crispier cookies, bake a minute or two longer. For softer cookies, pull them out as soon as the edges color. You can also add citrus zest, cocoa powder, or almond extract to the dough for endless variety.

Frequently Asked Questions

Basic Butter Cookies

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🧈 Rich, buttery cookies with crisp edges and tender centers that hold their shape beautifully for any occasion.
🎄 A versatile dough you can cut, pipe, or press into festive designs — perfect for decorating and gifting.

• Total Time: 2 hours
• Yield: 24 cookies 1x

Ingredients

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1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg yolk

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

Coarse sugar or colored sugar, for sprinkling

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Instructions

1-Make the dough: Soften butter, cream with sugar until fluffy, mix in vanilla, salt, egg yolk, then gently stir in flour; chill dough 1-2 hours.

2-Cut out the dough: Roll chilled dough between parchment to 1/8 inch thick, cut with floured cutters, place on lined sheet; chill if soft. Alternatively, shape into log and slice.

3-Bake the cookies: Sprinkle with coarse sugar, bake at 350°F for 10-12 minutes until edges are barely golden, cool on sheet 5 minutes, then transfer to wire rack. Decorate if desired.

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Notes

🧈 Use high-quality European-style butter with at least 80% butterfat for the richest flavor and best texture.
❄️ Chill the dough for at least 1 to 2 hours — this is non-negotiable for preventing spread and keeping cut-out shapes clean and defined.
⚖️ Measure flour using the spoon-and-level method or a kitchen scale; too much flour makes dry, dense cookies.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Chill Time: 1 hour 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 7g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 4.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 25mg