Butter Cookies

These crisp, delicious butter cookies bring rich, buttery flavor and a melt-in-your-mouth texture that make them irresistibly good any time of year.

Why You’ll Love This Recipe

• The butter flavor is front and center — no competing tastes to distract.
• A tender, slightly crisp texture that still holds together beautifully.
• The dough can be made ahead and chilled or even frozen for baking when you’re ready.
• Simple ingredients and straightforward directions make this recipe surprisingly easy and reliable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups (240 g) all-purpose flour
• ½ teaspoon (3 g) salt
• 1 cup (227 g) unsalted butter, at room temperature
• ½ cup (100 g) granulated sugar
• 2 large egg yolks
• 2 teaspoons (5 mL) vanilla extract
• ⅓ cup sanding sugar (for rolling)

Directions

1. Preheat your oven to 350 °F (about 175 °C) and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment (or using a hand-mixer), cream together the room-temperature butter, salt, and granulated sugar until the mixture is light in color and fluffy in texture.
3. Add the egg yolks and vanilla extract; mix until fully combined and smooth.
4. Add the flour and mix just until the dough comes together — avoid over-mixing.
5. Turn the dough out onto a piece of parchment or plastic wrap; shape into a log, wrap it tightly, and chill in the refrigerator for at least 1 hour. (If you like, you may freeze the dough for up to 2 months — if frozen, thaw in the fridge for a few hours before using.)
6. After chilling, unwrap the dough and roll the log in the sanding sugar (on a clean surface) to coat. Slice the log into even rounds (about ¼-inch thick).
7. Place the cookie slices on the prepared baking sheet, spacing them a little apart.
8. Bake for about 10-12 minutes, or until the edges are just beginning to turn golden brown.
9. For extra crunch, after baking turn off the oven and leave the baking sheet inside with the door cracked open to let the cookies dehydrate a bit further.
10. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes about 48 cookies.
Prep time: about 15 minutes (plus chilling time)
Bake time: about 12 minutes
Total time (including chilling): around 1 hour and 30 minutes (or more depending on chilling/freezing)

Variations

• For flavor variation, try adding the finely grated zest of one lemon or orange for a citrus-butter version.
• Roll the dough log in finely chopped nuts (almonds, pecans) instead of sanding sugar for a nut-crusted exterior.
• Instead of rolling into a log and slicing, you can form the dough into a 1-inch thick disk, chill, roll out to ¼-inch thickness and use cookie cutters to create shapes.
• For a chocolate version, you could substitute about 2 tablespoons of the flour with cocoa powder and maybe sprinkle with coarse sugar before baking.
• To make them extra festive, dip half of each cooled cookie in melted chocolate and let set.

Storage/Reheating

• Store baked cookies in an airtight container at room temperature for up to 5 days.
• To preserve longer, you can freeze baked cookies in a freezer-safe container for up to 2 months.
• The dough itself (before baking) can be wrapped and refrigerated for up to one week, or frozen for up to two months.
• To refresh stored cookies, warm them in an oven at low temperature (about 300 °F / 150 °C) for 5-7 minutes to regain crispness.

FAQs

What type of butter is best for these cookies?

Use unsalted butter so you can control the amount of salt in the recipe. A high-quality butter (especially from grass-fed cows) will enhance the flavor.

Why should I chill the cookie dough?

Chilling helps develop the flavor, reduces spreading, and gives the cookies a better shape and texture.

Can I use regular granulated sugar instead of sanding sugar?

Yes — sanding sugar gives extra crunch and sparkle, but regular granulated sugar works fine.

Can I pipe the dough instead of rolling it into logs?

Yes — if you chill the dough enough and ensure it’s firm, you can pipe it into desired shapes for a decorative touch.

Can I mix the dough by hand if I don’t have a stand mixer?

Absolutely — use a hand-mixer or even a sturdy wooden spoon. Cream the butter and sugar until light and fluffy, then continue as directed.

Can I make the dough ahead and bake later?

Yes — wrap the dough log and refrigerate for up to a week, or freeze for up to two months. Thaw in the fridge before slicing and baking.

How do I know when the cookies are done?

They’re done when the edges are just beginning to turn golden brown — the centers may still look a little pale, but they’ll firm up as they cool.

Why did my cookies spread too much?

Possible reasons: dough wasn’t chilled long enough, oven temperature too low, or too much flour (if measured incorrectly).

Can I use whole wheat flour or a gluten-free flour substitute?

You can experiment, but the texture will change. Whole wheat may give a coarser crumb, and gluten-free blends may need adjustments in liquid or binding agents.

How should I store leftovers to maintain crispness?

Keep in an airtight container at room temperature, and if you like, warm them at a low oven temperature for a few minutes before serving to restore the crisp edge.

Conclusion

These butter cookies are a wonderful mix of simplicity and indulgence — rich butter flavor, tender crumb, and an easy process that allows for planning ahead. Whether made for a holiday tray, an everyday treat, or to share with guests, they deliver a classic flavor and texture that never fails. Enjoy baking, tasting, and sharing this delightful recipe.

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