Buttery Sugar Cookies Recipe
If you’re looking for a cookie that’s just the right balance of rich, soft, and melt-in-your-mouth deliciousness, you’re in the right place! I’m sharing my absolute favorite Buttery Sugar Cookies Recipe that’s been a crowd-pleaser every single time. These cookies come out perfectly tender, with that addictive buttery flavor you’ll want to make again and again. Trust me, once you try this recipe, you’ll never go back to store-bought cookies.
Why This Recipe Works
- High-Quality Butter: Using premium butter gives these cookies their irresistible richness and keeps them tender.
- Chilling the Dough After Piping: This step prevents spreading and ensures a perfect shape every time.
- Minimal Mixing: Just mixing until combined keeps the cookies soft, not tough.
- Adjustable Flour: Tweaking flour helps you combat humidity or buttery changes for consistent results.
Ingredients & Why They Work
Each ingredient in this Buttery Sugar Cookies Recipe plays a starring role to create those dreamy soft cookies with rich flavor and just the right texture. Using good butter and knowing when to add flour or milk helps you tailor the dough perfectly.
- Unsalted Butter: I always use a high-quality brand like Kerrygold or Tillamook for that creamy, consistent fat content that makes these cookies shine.
- Granulated Sugar: It sweetens while helping create a nice texture without making the cookies too crunchy.
- Large Egg: Adds moisture and structure to bind everything together.
- Vanilla Extract: Brings out the richness and lends a sweet, comforting aroma.
- All-Purpose Flour: The base; just enough to keep the dough soft but handleable for piping.
- Salt: Balances the sweetness and enhances the butteriness.
- Milk: Just enough to reach a smooth piping consistency without making the dough too wet.
Tweak to Your Taste
What I love about this Buttery Sugar Cookies Recipe is how easy it is to customize. Sometimes I like to add a pinch of cinnamon or swap vanilla for almond extract for a fun twist. Play with sprinkles or dipped edges to make them your own!
- Variation: One time, I added a teaspoon of lemon zest to brighten the cookies—it was an instant favorite at a brunch. Don’t hesitate to experiment with extracts or spices based on your mood.
Step-by-Step: How I Make Buttery Sugar Cookies Recipe
Step 1: Gather and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I like to have everything ready because once the dough is piping-ready, it moves fast. Set your butter out ahead so it softens to room temperature—this makes mixing so much smoother.
Step 2: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and sugar on medium-low speed until it becomes light and fluffy. This usually takes about 3-4 minutes. I find this step super important because it incorporates air, which helps make the cookies tender.
Step 3: Add Egg and Vanilla
Next, crack in one large egg and pour in the vanilla extract. Beat again until everything is smooth and creamy. You’ll notice the mixture loosens up a bit here—totally normal!
Step 4: Incorporate Flour and Salt
Slowly add the all-purpose flour and salt, mixing just until the dough comes together. Don’t overmix here—overworking will make the cookies tough. I tend to use my mixer on low or switch to a spatula to gently fold it in.
Step 5: Add Milk for the Perfect Piping Consistency
Add 1 tablespoon of milk at a time until the dough is smooth enough to pipe but not too runny. This little bit of milk really helps the dough flow out nicely into those classic round cookie shapes. If it’s too thick, it won’t pipe well, so be patient adding liquid gradually.
Step 6: Pipe and Chill Before Baking
Transfer the dough to a piping bag fitted with a round tip and pipe small circles onto your parchment-lined baking sheet. If you want, sprinkle with festive sprinkles now! Then, here’s the crucial trick: chill the entire baking sheet in the fridge for 20 to 30 minutes before baking. This step minimizes spreading, giving you those perfectly round, beautiful cookies.
Step 7: Bake and Cool
Bake in your preheated oven for about 10 minutes or until the edges turn a lovely light golden brown. Don’t overbake, or you’ll lose that soft texture. Once baked, let the cookies cool completely on the sheet before lifting them off. This lets them firm up and keeps them from breaking.
Pro Tips for Making Buttery Sugar Cookies Recipe
- Use Good Butter: I learned the hard way—low-quality butter can be too watery, making cookies spread. Stick with trusted brands for best results.
- Don’t Skip Chilling: Chilling the dough AFTER piping is a game-changer for holding shape and preventing gooey edges.
- Add Flour if Too Soft: If your cookies are running too much, sprinkle a tablespoon or two more flour into the dough next time.
- Watch Your Bake Time: Keep an eye on the edges—taking them out just as golden brown keeps the inside tender instead of dry.
How to Serve Buttery Sugar Cookies Recipe
Garnishes
I love to top my buttery sugar cookies with classic rainbow sprinkles or a light dusting of powdered sugar for a pretty finish. Sometimes, I dip half of them in melted chocolate and chill until set—instant sweet magic that both kids and adults adore!
Side Dishes
These cookies pair beautifully with a cup of hot tea or coffee. For a festive occasion, plate them alongside fresh berries or a lightly whipped cream for a cozy afternoon treat. They’re also great with a glass of cold milk, classic as ever.
Creative Ways to Present
I’ve boxed these cookies up with colorful ribbons for gifts, layered them in a mason jar with parchment paper for picnics, and even stacked them with a dollop of frosting for a cute cookie sandwich. They always add a warm, homemade touch to any occasion!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container at room temperature—they stay fresh and soft for up to a week. If you don’t finish them within that time, freezing is a great option to make sure none of the buttery goodness goes to waste.
Freezing
I’ve frozen these cookies both before and after baking. For unbaked dough, pipe the shapes onto a tray, freeze until solid, then transfer to a freezer bag. This way, you can pop them straight into the oven whenever a sugar cookie craving hits! Baked cookies freeze well too—just thaw for a few hours at room temp.
Reheating
To refresh frozen or leftover cookies, I warm them for 5-7 minutes at 300°F in the oven. This melts the butter fats nicely and revives the soft texture without drying them out. Microwaving works in a pinch, but I prefer the oven method for best texture.
FAQs
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Can I make this recipe without a piping bag?
Absolutely! While piping gives you those perfectly round, uniform cookies, you can also scoop dough with a teaspoon and gently shape with your fingers if needed. Just chill the dough balls before baking to reduce spreading.
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Why are my sugar cookies spreading too much?
This is often due to butter with higher moisture content or dough that isn’t chilled properly. Use a good quality butter, add a bit more flour if needed, and don’t skip the chilling step after piping to keep cookies from spreading.
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Can I substitute milk for a dairy-free option?
Yes! Any milk alternative like almond, oat, or soy milk works just fine in this recipe. Since the milk is mainly for consistency, just add it slowly until you reach the right dough texture.
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How should I store these cookies for gift-giving?
Layer the cookies in an airtight container with parchment or wax paper between layers to keep them from sticking. They’ll keep beautifully at room temperature for several days, making them perfect for gifting.
Final Thoughts
This Buttery Sugar Cookies Recipe has become my go-to for special occasions and everyday treats alike. I love how simple ingredients come together to create something truly comforting and elegant. I’m excited for you to try them out—you’ll feel like you’ve got your own little bakery right at home! Once you master these, you might just find yourself dreaming up new variations and sharing them with friends (that’s exactly what happened to me!). Happy baking!
Print
Buttery Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic buttery cookies with a tender crumb and a delicate vanilla flavor, perfect for any occasion. These cookies are piped for a beautiful shape and baked to golden perfection, with tips for preventing spreading and maximizing flavor.
Ingredients
Cookies
- 1 cup Unsalted butter softened (use high-quality, name brand butter)
- 1 cup Granulated sugar
- 1 Large egg
- 2 teaspoons vanilla extract
- 2 cups All purpose flour
- ½ teaspoon Salt
- 1-2 tablespoons Milk or more if needed (any kind)
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside for later use.
- Cream butter and sugar. In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium low speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add egg and vanilla. Incorporate the large egg and vanilla extract into the butter and sugar mixture, continuing to beat on medium low speed until smooth and well combined.
- Add flour and salt. Gradually add the all-purpose flour and salt to the wet ingredients and mix just until fully combined. Avoid overmixing to keep the cookies tender.
- Adjust consistency with milk. Add milk one tablespoon at a time, using the minimum needed to achieve a piping consistency that holds shape but is easy to pipe.
- Pipe the dough. Transfer the dough into a piping bag and pipe small circles onto the prepared baking sheet. Optionally, decorate with sprinkles.
- Chill the dough. Place the baking sheets with piped dough into the refrigerator and chill for at least 20-30 minutes to help the cookies hold their shape while baking.
- Bake the cookies. Bake in the preheated oven for 10 minutes, or until the edges of the cookies start to turn golden brown.
- Cool and serve. Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving or storing.
Notes
- Store cookies at room temperature for 5-7 days or freeze for up to 6-8 months.
- Chilling the dough after piping and before baking is essential to maintain cookie shape and prevent spreading.
- Environmental factors like weather and altitude may affect baking; add a few tablespoons more flour if cookies spread too much.
- Use high-quality, name-brand butter such as Challenge, Kerrygold, or Tillamook to avoid excess moisture that causes spreading.
- If cookies spread excessively, consider adding more flour to compensate for higher moisture content in butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
