Butter Cookies: Creamy, dreamy, irresistible indulgence.

The Secret in the Dough

My grandma taught me to make these cookies. She always used butter and shortening. I thought that was strange.

Butter gives them a rich taste. Shortening makes them keep their pretty shape. Together, they are the perfect team. This matters because a cookie should be both delicious and beautiful.

A Chilly Tip

You must chill the dough. I know, waiting is hard. But it is the most important step.

Once, I was in a hurry and skipped it. My cookies spread into one giant, flat blob. I still laugh at that. Chilling the dough stops this. It makes sure your star shapes stay sharp.

Piping and Patience

Piping the dough can be tricky. Squeeze the bag with even pressure. Make a little round swirl. It is okay if your first one is messy.

Mine always were. This is how we learn. What is your favorite cookie shape to make? Tell me about it. I love a simple round cookie, too.

The Best Part

The best part is the dip. Melting the chocolate fills the kitchen with a sweet smell. Doesn’t that smell amazing?

Dip just half the cookie. Let the extra chocolate drip off. Then, add sprinkles right away. Fun fact: The first chocolate chip cookie was invented by accident. A baker ran out of baker’s chocolate and used broken pieces instead.

Sharing the Joy

These cookies are for sharing. I always make a double batch. That way, I have plenty for guests and for me.

Food made with love brings people together. This matters more than a perfect shape. Do you have a family recipe that everyone loves? I would love to hear about it. What is your favorite cookie to share with friends?

Ingredients:

Ingredient	Amount	Notes
salted butter	½ cup	softened to room temperature
butter flavored shortening	½ cup
white cane sugar	⅔ cup
egg yolks	2
pure vanilla extract	1½ teaspoons
all-purpose flour	2 cups
whole milk	4 tablespoons	maybe less
chocolate candy melts	10 ounces	for dipping (optional sprinkles optional)

My Favorite Butter Cookie Recipe

Hello, my dear! Come sit with me in the kitchen. I want to share my butter cookie recipe. These cookies are creamy and dreamy. They just melt in your mouth. My own grandma taught me this when I was your age. I still laugh at that. I used to eat all the dough before it was baked!

Let’s get our hands busy, shall we? First, get your oven warming up. The secret is to have your butter nice and soft. It makes everything so much easier to mix. Doesn’t that smell amazing already? Here is how we make the magic happen.

• Step 1: Turn your oven on to 350°F. Get your cookie sheet ready with a baking mat. This little mat is my favorite kitchen helper. It stops the cookies from sticking. (My hard-learned tip: Don’t skip the mat. It saves you from scrubbing the pan later!).
• Step 2: Now, let’s mix the butter, shortening, and sugar. We call this “creaming.” It makes the cookies light and fluffy. I love watching it all come together in the bowl. It looks like a sweet, yellow cloud.
• Step 3: Next, mix in the egg yolks and vanilla. The yolks make the cookies so rich. The vanilla makes the whole kitchen smell like heaven. Can you guess what makes the cookies so tender? It’s the egg yolks!
• Step 4 & 5: Add the flour a little bit at a time. The dough will look a bit crumbly. That’s just fine! Then, add the milk one spoonful at a time. You want it just right for piping. Not too thick, not too runny.
• Step 6 & 7: Scoop the dough into a piping bag. Use a big star tip. Now, pipe little round swirls onto your sheet. Give them two inches of space to grow. They need a little room to breathe.
• Step 8 & 9: This part is important. Chill the cookies for 30 minutes. This keeps their pretty shape. Then, bake them for about 14 minutes. You’ll know they’re done when the edges are golden. I always watch them through the oven window.
• Step 10, 11 & 12: Let the cookies cool completely. Then comes the fun part! Dip them in chocolate. Add some colorful sprinkles for joy. My grandkids love doing this part the most. It’s the best finishing touch.

What’s your favorite baking smell? Share below!

Cook Time: 14 minutes
Total Time: About 1 hour 15 minutes
Yield: About 2 dozen cookies
Category: Dessert, Cookies

Fun Twists to Try

Once you know the basic recipe, you can play! I love to change things up sometimes. It keeps baking exciting. Here are a few of my favorite little twists. They are all so simple and fun.

• Lemon Sunshine: Add the zest of one lemon to the dough. It gives a bright, sunny flavor. Perfect for a summer day.
• Almond Joy: Use almond extract instead of vanilla. Dip the cookies in dark chocolate. It tastes so fancy.
• Cinnamon Sparkle: Mix a teaspoon of cinnamon with the sugar. It makes the whole house smell like Christmas.

These are just a few ideas to get you started. Which one would you try first? Comment below! I always love hearing your creative ideas.

Serving Your Creations

Now, how should we enjoy these little treats? They are wonderful all on their own. But sometimes, I like to make them extra special. A beautiful plate makes everything taste better, I think.

For serving, try a little tower of cookies on a vintage plate. You could also crush a few over a bowl of vanilla ice cream. Oh, that is so good! For drinks, a cold glass of milk is the classic choice. For the grown-ups, a sweet dessert wine pairs beautifully.

So many delicious choices. Which would you choose tonight? A cookie tower with milk, or an ice cream sundae? I can never decide myself!

Keeping Your Butter Cookies Perfect

These butter cookies stay fresh for a week in a sealed container. I always use a tin. It keeps them crisp and safe from crumbs.

You can freeze the baked cookies for three months. Just layer them with parchment paper in a freezer bag. I once forgot a batch in my freezer for months. They tasted just as good when I found them.

Batch cooking is a lifesaver for busy weeks. You can also freeze the piped dough shapes on a tray. Then pop them in a bag and bake when you want a fresh treat. This matters because a little planning brings big joy later.

Have you ever tried storing it this way? Share below!

Butter Cookie Troubleshooting

Is your dough too soft to pipe? The butter was probably too warm. Just chill the dough in the fridge for twenty minutes. I remember when my first cookies spread into flat puddles. I learned that chilled dough holds its beautiful shape.

Are your cookies burning on the bottom? Your baking sheet might be too dark. Try using a light-colored pan or an extra silicone mat. This matters because a golden cookie is a happy cookie.

Is the chocolate dipping too messy? Make sure your cookies are completely cool. A warm cookie will make the chocolate melt everywhere. Getting it right builds your cooking confidence. You will feel so proud.

Which of these problems have you run into before?

Your Butter Cookie Questions Answered

Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend. The results are wonderfully crisp.

Q: Can I make the dough ahead?
A: Absolutely. Keep it wrapped in the fridge for two days. Fun fact: Chilling the dough actually improves the flavor!

Q: What can I use instead of shortening?
A: Just use all butter. Your cookies will be a bit crispier but just as tasty.

Q: Can I double this recipe?
A: You sure can. It is perfect for a big party or a cookie exchange.

Q: Are the sprinkles optional?
A: Of course! But they do add a little bit of magic.

Which tip will you try first?

A Little Note From My Kitchen

I hope you love making these butter cookies. They always fill my kitchen with sweet memories. Sharing them with family is the best part.

I would love to see your beautiful creations. It makes my day to see your baking adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.