Butter Cookies

Butter Cookies

Share this recipe
  •  
  •  
  • 1
  •  
  •  
  •  
  •  
    1
    Share

My 11-year-old tells me these are the best Butter Cookies ever, I will take that. These cookies are buttery, crumbly and melt-in-your-mouth.

Ingredients for the Cookies

I have been making these cookies for a while, it’s the only recipe I have ever used for my Butter Cookies. However, they were not the easiest to pipe. I saw a few recipes where milk was added to the cookie dough and I thought I should try that.

Adding the milk definitely makes the dough softer and easier to go through a nozzle. The great thing about these cookies is that you only need 4 ingredients, butter, icing sugar, vanilla essence and flour. 

If you choose to cut out the cookies instead of piping them you don’t need the milk.

Butter Cookies on a plate on top of books

 

Two Ways to make these Cookies

Although I added the milk just to get the shapes I wanted and the fact that they look really pretty, I prefer not to add milk to my cookie dough. However, it is almost impossible to pipe the cookies without the milk. 

When I make the dough without milk I use the same star nozzle but I keep my dough really soft. I add a little flour at a time to get the consistency right. I then put little balls of dough into the nozzle and press them with my thumb. 

Not the easiest right? However, if you add the milk it makes it a whole lot easier but I must admit it does lose a little of that buttery crispness. So you decide, milk or not?

The other way to do it is to roll out the dough and cut into shapes, there are some really pretty shapes you can make too. If you are creative the possibilities are endless. Me creative??? Not so much

 

The dough

What I love about this Butter Cookie dough is that it is so versatile. You can just about add any flavoring to it or you can add nuts, chocolate, caramel, whatever you fancy. 

I have used this dough to make several different cookies in the past and they worked great.

Butter

Always ensure your butter is at room temperature. Your butter has to be really soft so that when you beat the butter and sugar it should be light and creamy.

Here’s the burning question, salted or unsalted butter? I guess this is a matter of personal preference. For me using salted butter or unsalted butter (with the addition of salt) doesn’t make such a huge difference.

If it was a matter of edible or unedible then yes I will definitely stress over which butter I use. You have to add salt if you use unsalted butter anyway. So the difference is really so subtle you won’t even notice.

Unless you are a gourmet chef that’s finicky about every scientific detail in terms of your bakes. When buying salted butter and you really concerned about the salt you can look at the sodium content and buy one that’s low in sodium. 

If you do try these cookies please drop me a comment and leave a star rating, your feedback is always appreciated.

More Cookie Recipes to try:

Chocolate Coconut Biscuits

Rose Pistachio Shortbread Cookies

Greek Almond Cookies

Butter Cookies

Crisp, light and decadent butter cookies. You can turn these cookies into just about any flavor you prefer
Course Dessert
Keyword butter cookies, christmas cookies, easy cookies
Prep Time 30 minutes
Cook Time 15 minutes
Servings 24

Ingredients

  • 250 gram butter room temperature
  • 1/2 cup icing sugar
  • 1 tsp vanilla essence
  • 2 cups cake wheat flour you may not need all of it
  • 3 tbsp milk
  • 80 gram chocolate for decorating
  • sprinkles for decorating

Instructions

  • Beat butter and icing sugar until light and creamy
  • Mix in the vanilla essence
  • Add flour, a little at a time and mix until you have a soft, pliable dough. Do not add all the flour. You may not require all of it
  • Add the milk if you prefer a softer dough and you want to pipe it out using a piping bag. If you are not using a piping bag the milk won't be required
  • Once the cookies are piped out or cut out place on a baking sheet and refrigerate for 30 minutes
  • Bake at 160 degrees Celsius for 15-20 minutes. The edges will be slightly brown and cookies will be a little soft
  • Cool on a cooling rack
  • Melt the chocolate, at 20 second intervals, in the microwave. Dip one end of the cookie in the chocolate and add sprinkles on top

Notes

  1. Depending on the weather there are times I have used close to two cups flour and other times I have used only 1&1/2 cups of flour. Please do not be tempted to add all the flour, your dough will be a mess and impossible to work with
  2. If you are using unsalted butter you will need to add about 1/2 teaspoon of salt
  3. Ensure that your butter is super soft when beating the butter and sugar 

8
close
Join my newsletter and never miss a recipe!

Share this recipe
  •  
  •  
  • 1
  •  
  •  
  •  
  •  
    1
    Share
  •  
  •  
  •  
  • 1
  •  
  •  

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.