Old Fashioned Butter Cookies Recipe

Old Fashioned Butter Cookies Recipe

Old Fashioned Butter Cookies are a Christmas favorite. These crisp yet tender cookies are easy to make and are perfect for holiday gifting or bringing to a cookie exchange.

Course Christmas, Dessert

Cuisine American

Prep Time 20

Cook Time 14

Cooling Time 30

Total Time 1 4

Servings cookies

Calories 138kcal

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

US Customary - Metric

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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 minutes
Alternatively, 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.

Store them on the counter in an airtight container at room temperature for a week.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition