Old Fashioned Butter Cookies are a Christmas favorite. These crisp yet tender buttery cookies are easy to make and are perfect for holiday gifting or bringing to a cookie exchange.
Traditional butter cookies are a holiday classic.
This recipe works because:
- It's simple and easy to follow, and the cookies turn out rich and delicious every time, just like the ones you'd find in grandma’s kitchen.
We like to say they're like shortbread cookies with a softer texture.
The buttery vanilla flavor is perfect for any occasion—from Christmas parties to birthday celebrations.
Christmas cookies are a holiday season staple. We love making decorated Christmas Cookies and Snowball Cookies as a family tradition.
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Ingredient Notes
Here are the simple ingredients you'll need to make baked old-fashioned butter cookies:
- unsalted butter - we like to use unsalted butter so we can control the amount of salt in the finished recipe. You’ll need to soften this to room temperature.
- white granulated sugar - these cookies are sweet, but not too sweet, which makes them the perfect holiday cookie.
- pure vanilla extract - as one of the main flavors of the cookies, we like pure vanilla extract (versus imitation) since it provides the best flavor.
- large egg - the egg adds structure, stability, and flavor. Make sure to take the egg out of the refrigerator prior to making the recipe to get it to room temperature.
- all-purpose flour - so that the dough is the right density, make sure to spoon the flour into the measuring cup and level it with a knife. Scooping out the flour with the measuring cup compacts the flour and skews the final measurement.
- salt - the salt offsets the sugar and rounds out the flavor.
- milk - the milk thins the recipe just a bit, so it's easy to pipe. It doesn't matter what type of milk you use. Whole milk or low-fat milk is fine.
Find the full printable recipe card below.
Also, note that you will need to refrigerate the dough after it's piped into cookies for 30 minutes, so factor this into your overall timing.
Optional toppings:
- Good quality semi-sweet chocolate morsels, white chocolate morsels, or candy melts.
- Festive sprinkles.
Variations
- Butterscotch Butter Cookies - follow the main recipe, but substitute ½ cup packed brown sugar for the granulated sugar.
- Lemon Butter Cookies - follow the main recipe, adding 1½ teaspoons finely grated lemon zest to the creamed butter and sugar.
Step-By-Step Instructions
These yummy cookies are such a treat during the holidays and so easy to make!
Prep
Make space in your refrigerator to chill the cookie dough for 30 minutes on a baking sheet before baking them.
Line 2-3 large baking sheets with parchment paper or silicone baking mats. Or leave them unlined. No need to grease the pans.
Step 1 - Cream the butter and sugar
Add the softened butter and granulated sugar to a large bowl and cream them together with a hand mixer or stand mixer fitted with the paddle attachment at medium speed until the mixture is light and fluffy—about 2 minutes. Scrap down the bowl.
Step 2 - Add egg and vanilla
Add the egg and vanilla extract and mix at high speed until well combined. Scrape down the bowl.
Step 3 - Add flour, salt, and milk
Add the salt and flour to the bowl, mixing on a low speed until the dough comes together. Turn up to high speed and beat until completely combined.
On medium speed, beat in 1½ tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick). NOTE: It may take up to 2 or 2.5 tablespoons of milk to get the right consistency.
Step 4 - Pipe Cookies
Place the dough in a piping bag fitted with a large star tip and pipe 1-2 inch swirls on a baking sheet lined with parchment paper or use a Silpat baking mat. Keep them about 2 inches apart.
Alternatively, you can use a cookie scoop to place the cookie dough on the baking sheet.
Place the baking sheet in the fridge to chill for about 30 minutes
Step 5 - Bake
In the meantime, preheat the oven to 350 degrees F. or 177 degrees C. Place the oven rack in the center position. Bake cookies for 12-15 minutes in your preheated oven until the edges turn almost golden brown.
PRO TIP: If you are making smaller cookies, they will be done in 10-12 minutes.
Erin
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Chocolate Topping: Place chocolate morsels in a medium microwave-safe bowl. Melt in 30-second increments in the microwave, stirring after each increment until completely melted. Dip the cooled cookies in chocolate and top with sprinkles, if using. Allow the chocolate to set completely at room temperature for about 1 hour or in the refrigerator for 20 minutes.
Piping Tip to Use
Since this dough is thick, it's best to use a ½-inch opening for your piping tip. Yes, that's big, but it's the easiest to pipe the dough. Here are some recommendations:
Wilton 8B Piping Tip
Ateco #849 Piping Tip
Ateco #826 Piping Tip
Butter cookie recipe tips and tricks
- Use better-quality unsalted butter for the best results. We always say the better the quality of the ingredients, the better the end result!
- Make sure you place the dough in the fridge for 30 minutes; otherwise, it will spread too much.
- Using a cookie scoop to make drop cookies is an excellent option if you don’t have a piping bag or a cookie press. You will still need to place the dough in the refrigerator before baking. You may want to flatter the coolies slightly to give them a nice shape.
PRO TIP: Store different flavored cookies separately so the stronger flavors don't overpower the milder ones.
Ritika
Recipe FAQs
We like to use unsalted butter because we can control the amount of salt in the final recipe. Each brand of salted butter is a bit different, so adding the salt ourselves ensures consistent results.
No, if you chill the dough prior to shaping, the dough will be too cold/stiff to pipe the cookies.
Store them on the counter in an airtight container (or in plastic wrap) at room temperature for a week. Yep, these are perfect for cookie jars!
You can also store them in the refrigerator for 2 weeks.
Yes, you can freeze Old Fashioned Butter Cookies. Place them in an airtight, freezer-safe container for up to three months.
Gifting ideas
- You can place your Old-Fashioned Butter Cookies in a cookie tin or a cellphone bag tied with a ribbon to gift to friends and loved ones.
Another holiday gift idea is Cranberry Oatmeal Cookies in a jar.
More Christmas Cookie Recipes
Add these tasty treats to your cookie tray and get in the holiday spirit! However, Butter Cookies are one of those vintage recipes you'll make again and again.
Let us know what you think!
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Printable Recipe
Old Fashioned Butter Cookies Recipe
Equipment
- mixing bowl
- Electric Mixer
- Spatula or cooking spoon
- ½ inch piping tip
- Piping bag
- 2 cookie sheets
Ingredients
- 1 cup unsalted butter (softened to room temperature)
- ¾ cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg (room temperature)
- 2 ¼ cups all-purpose flour (spooned and leveled)
- ½ teaspoon salt
- 1-2 tablespoons milk
Instructions
- Make space in your refrigerator to chill the cookie dough for 30 minutes on a baking sheet before baking them. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Or leave them unlined. No need to grease the pans.
- Add the softened butter and granulated sugar to a large bowl and cream them together with a hand or stand mixer fitted with the paddle attachment at medium speed until the mixture is light and fluffy—about 2 minutes. Scrap down the bowl.
- Add the egg and vanilla extract and mix at high speed until well combined. Scrape down the bowl.
- Add the salt and flour to the bowl, mixing on a low speed until the dough comes together. Turn up to high speed and beat until completely combined.On medium speed, beat in 1 ½ tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick). NOTE: It may take up to 2 or 2.5 tablespoons of milk to get the right consistency.
- Place the dough in a piping bag fitted with a large star tip and pipe 1-2 inch swirls on a baking sheet lined with parchment paper or use a Silpat baking mat. Keep them about 2-inches apart. Place the baking sheet in the fridge to chill for about 30 minutesAlternatively, you can use a cookie scoop to place the cookie dough on the baking sheet.
- In the meantime, preheat the oven to 350 degrees F. or 177 degrees C. Place the oven rack in the center position. Bake cookies for 12-15 minutes in your preheated oven until the edges turn almost golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Chocolate: Place chocolate morsels in a medium microwave-safe bowl. Melt in 30-second increments in the microwave, stirring after each increment until completely melted. Dip the cooled cookies in chocolate and top with sprinkles, if using. Allow the chocolate to set at room temperature for about 1 hour or in the refrigerator for 20 minutes.
Video
Notes
- Use better-quality unsalted butter for the best results.
- Make sure you place the dough in the fridge for 30 minutes; otherwise, it will spread too much.
- Using a cookie scoop to make drop cookies is an excellent option if you don’t have a piping bag or a cookie press. You will still need to place the dough in the refrigerator before baking. You may want to flatter the cookies slightly to give them a nice shape.
- Depending on the size of your cookie, you'll yield 24-30.
Chris says
"Flatter the cookies slightly to give them a nice shape?"
I tried all the empty compliments I know, lol. Nothing changed! Is there a secret flattery that works??
Erin Henry says
You're funny, Chris! We like reader with a sense of humor!
Journa Liz Ramirez says
This recipe is so good! The cookies were delicious and my family can't get enough of them. I will definitely make them again!
Erin Henry says
Enjoy the recipe! These little cookies are great for so many holiday occasions.
Olivia says
These cookies are so delicious! Perfect to make for the holidays. They are always a hit!
Erin Henry says
Yes, the perfect holiday cookie, Oliva! We make them every year!
Jessica says
Mmm! I made these for an exchange and they were everyone's favorite! So easy, and delicious. Thank you!