This fantastically simple recipe for Butter Cookies is the only one you’ll ever need to make the perfect treat every time.
For a beautiful finish, decorate with edible glitter or a simple cookie icing.
I love simple baking, the kind of baking you can involve the whole family with. These cookies are always a huge hit and don’t last more than a day in our house.
These butter cookies are perfect for lunch boxes, bake sales or an after school snack. Just remember, they’re not just for kids, adults will love them too!
Why This Recipe Works
- Using a molded pan gives you the perfect butter cookie shape.
- Cream of tartar helps to keep the cookies from puffing out of the pan so they hold their shape.
- Real butter instead of shortening gives the cookies a tender, buttery richness.
What Are Butter Cookies?
The simple answer is they are the easiest and most delicious cookies ever! Have I sold it to you yet? The simple method and ingredients turn out a surprisingly addictive crisp and tender cookie.
Unlike their sugar cookie counterpart, they have more fat content and aren’t rolled out and cut out. These butter cookies are baked in a molded pan making them a nice uniform shape.
Ingredient Notes
- Butter: I use salted butter for these butter cookies but you can use unsalted. If you like the idea of salted butter just add a 1/4 teaspoon of salt to the ingredients.
- Sugar: I used granulated sugar but caster sugar works fine too.
- Flour: These cookies call for all-purpose flour as you want them to be crisp.
- Vanilla: I like to use vanilla extract for these butter cookies but you can use vanilla flavoring or vanilla paste.
How To Make Butter Cookies
- Beat butter and sugar until light and fluffy.
- Add egg and vanilla, mix until combined.
- Press mixture into the pan, filling to the top.
- Bake for 10 to 12 minutes. Allow to cool.
Step by Step Instructions
Beat butter and sugar until pale and fluffy. Add egg and vanilla and combine.
Add flour to the mixer on low, mix until fully combined.
Turn the mixer to low and mix in the flour until combined.
Place approximately 4 tablespoons of the mixture into the cavities of the cookie pan.
Press the dough evenly into the pan, filling each cavity to the top.
Bake for 10 to 12 minutes, until cookies are golden brown.
For a beautiful finish, decorate with edible glitter or a simple cookie icing.
Serve and enjoy!
Erren’s Top Tips
- Beating the butter and sugar together really well is an essential step as it ensures the cookie is light, crisp, and holds together.
- Make sure you pack the dough and fill the cavity to the top to ensure a flat bottomed cookie. If you need to, use a knife to flatten them off before icing.
- A #16 cookie scoop is the perfect size for measuring the mixture. Alternatively, you can use a 1/4 cup measuring cup.
- For a spiced variation, add ground ginger, nutmeg, or cinnamon to your dough. Experiment with flavors.
- These cookies are perfect for icing and decorating, they taste amazing with a simple glaze and a few sprinkles. Make them your own.
Equipment
To make your cookies look just like mine, you can buy the products I used and recommend at Amazon (As an Amazon Associate, a small commission is made from qualifying purchases).
- For the Cookie Mold I used this pan which you can buy on Amazon.com. If you’re in the UK you can get a similar pan on Amazon.co.uk here (As an Amazon Associate, a small commission is made from qualifying purchases).
- To get the glittery finish I have on my cookies, just sprinkle with edible cake glitter. You can get it here on Amazon.
FAQs
It keeps in the fridge stored in an airtight container for about a week and a month in the freezer. Allow to get to room temperature and bake.
You can freeze these cookies for up to a month in a suitable freezer-safe container.
Store in an airtight container or cookie jar for up to a week
Other Great Cookies
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Butter Cookies
Ingredients
For the Cookies:
- 1 cup Butter 2 sticks/8 oz/16 Tablespoons
- 1 cup Sugar
- 1 teaspoon Vanilla
- 1 Egg
- 2 ½ cups Flour
- ½ teaspoon Cream of tarter
- ½ teaspoon Salt
Instructions
- Beat the butter and sugar until light and fluffy, scraping the bowl as needed, for about 3 minutes.
- Add the egg and vanilla and beat until combined.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Press the mixture evenly into the prepared pan filling each section to the top.
- Bake for 10 -12 minutes (depending on the method you use) until the cookies are lightly golden.
- Cool 5 minutes before carefully lifting the cookies out of the pan and transfering to a cooling rack to cool completely.
Tips + Notes
- Beating the butter and sugar together really well is an important step as it ensures the cookie is light, crisp, and holds together.
- Make sure you pack the dough and fill the cavity to the top to ensure a flat bottomed cookie. If you need to, use a knife to flatten them off before icing.
- A #16 cookie scoop is the perfect size for measuring the mixture. Alternatively, you can use a 1/4 cup measuring cup.
- For a spiced variation, add ground ginger, nutmeg, or cinnamon to your dough. Experiment with flavors.
- These cookies are perfect for icing and decorating, they taste amazing with a simple glaze and a few sprinkles. Make them your own.
Kylee S says
Made these for my kids today. They were so good and really pretty i my cookie mold. Thanks for giving me a recipe to use with it!
Erren Hart says
I’m so glad to hear you and your kids enjoyed them, Kylee! 🙂
Camille says
I made these today. They are perfect with coffee. they’re flavorful and absolutely addictive. Will definitely make them again!
Erren Hart says
That’s so great to hear, Camille! Thanks for letting me know! 🙂
Kimberly Ann Keihn says
Erren,
Will a hand mixer be able to tackle the dough? We don’t have a stand mixer.
Kimberly
Erren's Kitchen says
Hi Kimberley, I can’t see why not if you have the dough attachments for the hand mixer. 🙂