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Delicate, buttery, and melt-in-your-mouth delicious, these butter cookies are everything a classic cookie should be. With a rich flavor and crisp-tender texture, they strike the perfect balance between elegance and simplicity. Whether you’re baking for the holidays, hosting a tea party, or just want a batch of cookies to go with your afternoon coffee, this recipe is a dependable go-to that delivers every time.

The key to the perfect butter cookie lies in high-quality ingredients and precise technique. With a base of unsalted butter and just the right touch of vanilla and sugar, these cookies develop a golden edge and a tender crumb that makes them irresistible. The addition of turbinado sugar on top provides a subtle crunch and sparkle that elevates their visual and textural appeal.

These cookies aren’t fussy—they come together quickly with pantry staples, and the dough can be made ahead of time. They’re also versatile enough to be piped, rolled, or cut into any shape you like. Perfect for gifting, celebrations, or simply indulging yourself, these butter cookies are a timeless treat you’ll bake again and again.

Why You’ll Love This Recipe

Melt-in-Your-Mouth Texture – Soft yet crisp around the edges, with a tender, buttery crumb.
Simple, Classic Ingredients – Uses everyday pantry staples with no need for special tools or fancy techniques.
Versatile Dough – Can be rolled, sliced, or piped into any shape—perfect for any occasion.
Make-Ahead Friendly – Dough stores well in the fridge or freezer for fresh cookies anytime.
Beautiful Finish – A sprinkle of turbinado sugar gives these cookies a subtle crunch and gorgeous sparkle.

Ingredients

All-purpose flour
Baking powder
Kosher salt
Unsalted butter, at room temperature
Granulated sugar
Egg yolk
Pure vanilla extract
Turbinado sugar (for topping)

Variations

Lemon Butter Cookies: Add 1 teaspoon of lemon zest for a citrusy twist.
Chocolate-Dipped: Dip cooled cookies halfway in melted chocolate and let set.
Spiced Version: Add a pinch of cinnamon or cardamom to the dough.
Almond Extract: Swap half of the vanilla with almond extract for a nutty note.
Sandwich Cookies: Spread jam or chocolate between two cookies for an indulgent treat.

How to Make the Recipe

Step 1

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.

Step 4

Add the egg yolk and vanilla extract. Beat until fully combined.

Step 5

Gradually mix in the dry ingredients until the dough comes together. Do not overmix.

Step 6

Form the dough into small balls or roll it out and cut into desired shapes. Place on prepared baking sheets.

Step 7

Sprinkle each cookie with turbinado sugar.

Step 8

Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Tips for Making the Recipe

Use room temperature butter for easy mixing and even texture.
Don’t overmix once the flour is added; it keeps the cookies tender.
Chill the dough if it becomes too soft to handle or if using cookie cutters.
Space cookies evenly apart on the baking sheet—they will spread slightly.
Use a light touch when sprinkling turbinado sugar for a subtle sparkle and crunch.

How to Serve

Pair with a cup of tea, coffee, or hot cocoa for a cozy treat.
Serve alongside fruit or whipped cream as a simple dessert.
Arrange on a cookie platter for holidays or celebrations.
Gift in a tin or wrapped box for birthdays, thank-yous, or festive occasions.
Enjoy as-is or dipped in melted chocolate for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 1 week.

Freezing

Freeze unbaked dough wrapped tightly in plastic and stored in a freezer-safe bag for up to 3 months. Baked cookies can also be frozen and thawed as needed.

Reheating

No reheating necessary, but you can warm cookies in a 300°F oven for a few minutes to refresh their texture.

FAQs

1. Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 3 days or frozen for 3 months.

2. Do I have to use turbinado sugar?

No, but it adds a nice crunch and sparkle. You can use sanding sugar or skip it entirely.

3. Can I double the recipe?

Absolutely. This recipe scales well—just be sure to mix thoroughly.

4. Can I use salted butter?

Yes, but reduce the added kosher salt to compensate.

5. How do I prevent the cookies from spreading too much?

Chill the dough before baking, especially if your kitchen is warm.

6. Are these cookies good for cookie cutters?

Yes, just chill the dough and roll it out evenly before cutting.

7. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly for this recipe.

8. Can I add chocolate chips or nuts?

You can, but keep additions small so they don’t affect the dough texture too much.

9. How do I know when the cookies are done?

Look for lightly golden edges and a set center—do not overbake.

10. Can I make these cookies gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour blend.

Conclusion

These Best Butter Cookies are a timeless treat that celebrates the magic of simple ingredients and careful technique. With their crisp edges, soft centers, and irresistible buttery flavor, they’re the kind of cookie you’ll crave year-round. Perfect for holiday baking, gifting, or quiet moments with a cup of tea, this recipe is proof that classic never goes out of style. Easy to make and even easier to love, these cookies are destined to become a staple in your baking repertoire.