Classic Homemade Butter Cookies Recipe for Crisp, Melt-in-Your-Mouth Cookies

Homemade Melt-in-Your-Mouth Butter Cookies

Don’t be fooled by the short ingredient list—these butter cookies are full of flavor. Using real butter with sugar, an egg, vanilla, flour, and a pinch of salt yields a cookie that’s richer than shortbread and softer, not crumbly. They take only about 25 minutes from start to finish, so they’re perfect for satisfying a sudden cookie craving.

Measure the Dough for Perfect Baking!

If you use the drop-and-bake method, a 1-inch cookie scoop is handy for uniform cookies that bake evenly and look consistent. You can shape them with a cookie press or pipe them for decorative swirls, but scooping is the quickest way to get reliable results.

4.46 from 91 votes

Butter Cookies Recipe

A quick, easy butter cookies recipe made with six ingredients in about 25 minutes—perfectly buttery and tender.

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Stand Mixer
• Cookie Portion Scoop (optional)

Serves 12 cookies

Ingredients

• 1 cup unsalted butter room temperature (2 sticks)
• 1 cup granulated sugar
• 1 large egg room temperature
• 2 teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• ¼ teaspoon kosher salt

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar until light and fluffy.
• Add the egg and vanilla, mixing until combined.
• Stir in the flour and salt, mixing just until the dough comes together. Avoid over-mixing to keep the cookies tender.
• Portion the dough with a 1-inch cookie scoop onto the prepared sheet, or use a cookie press or piping bag to shape the cookies.
• Bake 9–11 minutes, until the bottoms just begin to brown. Transfer to a wire rack to cool, then store in an airtight container.

Notes

• Using unsalted butter and adding kosher salt lets you control the salt level.
• For a stronger buttery taste, add 1–2 teaspoons of butter extract with the egg and vanilla.
• A 1-inch cookie scoop helps ensure uniform cookies that bake evenly.
• If cookies spread too much, chill the dough about 20 minutes before baking the next batch.
• When the bottoms begin to brown, the cookies are done.
• For a finishing touch, dip cooled cookies in melted chocolate or sprinkle with sanding sugar.

Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator up to 5 days, or in the freezer for up to 1 month. Thaw at room temperature before serving.

Author: Becky Hardin

Course: Dessert

Cuisine: American

Common Mistakes (and How to Avoid Them)

• Using melted butter. Use softened butter at room temperature—not fully melted—so the creaming step works properly and gives the right texture. Let butter sit at room temperature about an hour before baking.
• Over-mixing the dough. Mix just until ingredients are combined to avoid tough, dense cookies.
• Incorrectly measuring ingredients. For dry ingredients, use the spoon-and-level method or a kitchen scale for accuracy; scooping from the bag can pack flour and add too much.

How to Make Butter Cookies from Scratch Step-by-Step

Prep: Gather the ingredients and bring the butter and egg to room temperature. Preheat the oven to 400°F and line a baking sheet with parchment.

Beat the butter: In a stand mixer with the paddle attachment, cream 1 cup room-temperature unsalted butter with 1 cup granulated sugar until light and fluffy (about 3–5 minutes).

Add the egg: Add 1 large egg and 2 teaspoons vanilla extract, beating until combined.

Mix the dough: Add 2½ cups all-purpose flour and ¼ teaspoon kosher salt, mixing just until the dough comes together. Do not over-mix.

Scoop the cookies: Use a 1-inch scoop to portion dough onto the sheet, or shape with a cookie press or piping bag. If scooping, you can gently flatten the tops before baking for a uniform look.

Bake: Bake at 400°F for 9–11 minutes, until the bottoms begin to brown. Cool completely on a wire rack before serving or storing.

How to Store

Store cookies in an airtight container at room temperature up to 3 days, refrigerate up to 5 days, or freeze for up to 1 month. Thaw frozen cookies at room temperature before serving.