Butter Cookies Recipe

Homemade butter cookies require only seven ingredients. Bake-worthy cookies are chocolate-dipped and sprinkled! 

– 1 cup unsalted butter softened (2 sticks; 230 grams) – ⅔ cup granulated sugar (135 grams) – 2 large egg yolks at room temperature – 1 tablespoon whole milk (15 ml) – 1 teaspoon pure vanilla extract – ¼ teaspoon salt – 2 ¼ cups all-purpose flour spooned & leveled (280 grams)



To bake cookies, beat butter on low speed in a stand mixer with the paddle attachment or in a big mixing basin with a handheld mixer. Blend granulated sugar on medium speed for 1–2 minutes.


Scrape the bowl as you add egg yolks, milk, vanilla extract, and salt. Add flour. The crumbly mixture will bind when stirred.


Fill a large piping bag (Ateco 827) with half the dough. Pipe 1.5–2-inch rounds of dough onto ungreased baking sheets (use parchment paper or a silicone baking mat; leave 2 inches between each).


 I pipe 1.75-inch circles. If dough is too thick to pipe, warm it in the bag. After using all the cookie dough, refill the piping bag and pipe circles.


Preheat the oven to 350°F (180°C). Piped cookies should chill for 30 minutes in prepared baking pans while the oven heats up. Bake cookies 12–16 minutes until firm and lightly browned.


 If you piped dough directly on baking trays, slip a thin spatula under the cookies after baking to prevent sticking. Cool baking sheets completely.


Also See: 

Lemon Blueberry Bread Recipe 

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