Soft and crunchy Butter Cookies are a delicious classic must-make for any holiday party and are delicious plain or frosted.
I love making these easy Butter Cookies for just about any occasion. Cut any shape out of the cookie dough for whatever you are celebrating. Try topping these tasty cookies with Berry Buttercream, Vanilla Buttercream, or Chocolate Buttercream.
Butter Crunch Cookies
You’re probably asking yourself – what’s the difference between Shortbread Cookies and Butter Cookies?
Is there a difference?
There is! It really comes down to texture and flavor with these two different cookies. Shortbread Cookies have more butter than flour in the ingredients, and Butter Cookies have more flour in them than butter. They still have a lot of butter – hence the name “Butter Cookies”.
Since Butter Cookies have more flour in them, they are GREAT for decorating. They are sturdy and hold frosting really well. You’re going to love the frosting in this recipe.
The yummy frosting perfectly compliments the cookies. This Butter Cookies recipe has the perfect crunch making them irresistible and one of our new favorite desserts.
How to Make Butter Cookies
One of the best things about this easy Butter Cookie recipe is how fast and easy it is. There is no chilling required!
PREP. Preheat oven to 375°.
WET INGREDIENTS. With a kitchen aid or hand mixer, cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until smooth.
DRY INGREDIENTS. In a separate bowl, whisk your flour, baking powder, and salt. Slowly add to your creamed mixture and beat until well combined.
CUT. Roll out onto a floured surface til the dough is about ⅓ inch thick. Use cookie cutters to cut out shapes. Place on lined cookie sheets.
BAKE. Bake for 6-8 minutes, until set but not brown. Let cookies cool on wire racks or parchment paper.
Muffin method. Hard cookies are often a result of over-baking or due to over-mixing the dough.
Stirring the dry ingredients together in a separate bowl before adding the flour mixture to the wet ingredients will help ensure all the ingredients are thoroughly mixed without having to overmix the dough.
Flat cookies. Cookies spread and flatten either because there isn’t enough flour or the butter was too soft.
Bake a couple of test cookies before a full batch. If they spread too much, try mixing in 1-2 tablespoons of flour and/or chilling the dough.
Butter Cookie Frosting
What would a Butter Cookie be without butter frosting?
This frosting is the perfect consistency for these cookies. It’s great for decorating and topping with sprinkles, or adding food coloring!
It’s not too sweet either. Just the right amount of sweetness.
CREAM. Beat the butter, powdered sugar, and vanilla together. Add in the milk until the frosting reaches a good consistency for spreading on the cookies. Add in food coloring if desired.
DECORATE. Top with sprinkles immediately after frosting your cookies. Frosting can be spread on with a knife or you can use a piping bag to pipe on a pretty topping.
FREEZE baked cookies. Put them into an airtight freezer-safe bag or container and freeze for up to 3 months.
STORE baked Butter Cookies in an airtight container so they stay as fresh as possible.
Store the dough. Form the dough into 2 logs or roll them into 2 disks.
- Refrigerate. Wrap tightly with plastic wrap and refrigerate for up to 4 days.
- Freeze. Wrap with plastic wrap then again with aluminum foil and keep in the freezer for up to 3 months.
For more crunchy cookies:
- Almond Crunch Cookies
- Snowball Cookies
- Old-Fashioned Iced Oatmeal Cookies
- Slice And Bake St. Patrick’s Day Cookies
- Spritz Cookies
Butter Cookies Recipe
- Preheat oven to 375°.
- With a kitchen aid or hand mixer, cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until smooth.
- In a separate bowl, whisk your flour, baking powder, and salt. Slowly add to your creamed mixture and beat until well combined.
- Roll out onto a floured surface til the dough is about ⅓ inch thick. Use cookie cutters to cut out shapes. Place on lined cookie sheets.
- Bake for 6-8 minutes, until set but not brown. Let cookies cool on wire racks or parchment paper.
- Beat butter, confectioners' sugar, vanilla, and enough milk to reach a spreading consistency. Spread over cookies as desired.