Butter Cookies

Butter cookies are only as good as the ingredients you use to make them. A good quality butter will produce delicious butter cookies worthy of gift-giving. I like to make these and my sugar cookies to line Christmas platters for parties.

Butter Cookies Recipe

I wasn’t kidding about the quality of the butter affecting the flavor of these cookies. Don’t buy the cheap stuff or you’ll taste it in your cookies and be disappointed.

Ingredients you will need for this butter cookie recipe

• Dry ingredients: all-purpose flour, baking powder
• Wet ingredients: unsalted butter, sugar, egg, orange juice, vanilla extract
• Decorations: dipping chocolate, non-pareils, sprinkles, decorator sugar

Helpful baking tools:

• Mixer
• Measuring cups and spoons
• Wooden spoon
• Insulated baking sheets
• Piping bag
• Star piping tip (Wilton 1M)

Baking Tips:

• These cookies spread a bit, so if you want the designs a bit firmer, pipe the cookies with the dough at room temp onto a parchment-lined serving platter or large dish/plate. Chill in the refrigerator for an hour or so before baking. Then remove the cold cookies to a room temperature cookie sheet and bake.
• Alternatively, you can roll out the dough and use cookie cutters, or chill it into a tube and then slice and bake.
• Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
• Use GOOD quality better for the best tasting cookies.
• Use a good quality chocolate or one made specifically for melting and dipping.

How to Make Butter Cookies

1. Start by preheating your oven to 375 degrees F. Line a couple of insulated baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, cream the butter and sugar. Add the egg, orange juice, and vanilla, beat well.
3. Add the flour and baking powder and stir to blend.

To make piped cookies:

Fill a 16-inch piping bag fitted with a large open star piping tip – we used a Wilton 1M. Pipe dough into rounds on prepared baking sheets.

For slice and bake:

Roll the dough into a tube and chill in the fridge for 2-3 hours. Slice tube into rounds and bake.

For cookie cutter shapes:

Cover the dough with plastic wrap and put it into the refrigerator to chill for 2-3 hours or until firm. Roll out dough to 1/2-inch thick and cut with cookie cutters.

To bake:

Bake 8 minutes, or until lightly browned. Cool completely before frosting.

To decorate per photos:

1. Melt 10-12 oz chopped chocolate or chocolate melts (Ghirardelli makes them in both chocolate and white chocolate) in a microwave safe bowl on 50% power in 20 second intervals until melted and smooth.
2. Dip half the cookie in the melted chocolate allowing the excess to drip off. Place on parchment lined sheets and sprinkle with nonpareils, colored sugar, or sprinkles.
3. I hope you get a chance to try these butter cookies. Remember to use a good quality butter for the best tasting cookies!

More Cookie Recipes

• Thumbprint Cookies
• Homemade Gingersnaps
• Orange Crinkle Cookies
• Peanut Butter Cookies
• Neapolitan Cookies
• Cherry Wink Cookies
• Coconut Macaroons

This post originally appeared here on Dec 14, 2008.

Cookie recipe from, decorating inspiration from Cooking Classy