Classic Old-Fashioned Butter Cookies Recipe

Old Fashioned Butter Cookies are a holiday favorite. Crisp at the edges and tender inside, these buttery cookies are simple to make and ideal for gifting, cookie exchanges, or adding to your seasonal cookie tray.

This recipe delivers a rich, buttery vanilla flavor reminiscent of classic shortbread but with a softer, more pipe-able texture. It’s straightforward, reliable, and produces consistent results every time—just like the cookies from grandma’s kitchen.

Ingredient Notes

You’ll need a handful of basic ingredients to make these Old Fashioned Butter Cookies:

• Unsalted butter – use unsalted so you can control the salt level. Soften to room temperature.
• White granulated sugar – provides a balanced sweetness that isn’t overpowering.
• Pure vanilla extract – for the best flavor, choose pure vanilla rather than imitation.
• Large egg – brings structure and richness; use at room temperature.
• All-purpose flour – spoon into the measuring cup and level with a knife to avoid compacting and overmeasuring.
• Salt – balances the sweetness and enhances the overall flavor.
• Milk – thins the dough slightly so it’s easy to pipe; any milk (whole or low-fat) works. Start with 1½ tablespoons and add up to 2–2½ tablespoons if needed.

Note: After piping, refrigerate the dough on the baking sheet for 30 minutes before baking.

Optional toppings

• Semi-sweet or white chocolate morsels or candy melts for dipping.
• Festive sprinkles for decoration.

Variations

• Butterscotch Butter Cookies – replace ½ cup packed brown sugar for the granulated sugar.
• Lemon Butter Cookies – add 1½ teaspoons finely grated lemon zest to the creamed butter and sugar.

Step-By-Step Instructions

These cookies are quick to prepare and come together in a few easy steps.

Prep

Clear space in your refrigerator to chill a baking sheet for 30 minutes. Line 2–3 large baking sheets with parchment paper or silicone mats; greasing is not necessary.

Step 1 – Cream butter and sugar

In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.

Step 2 – Add egg and vanilla

Add the egg and vanilla extract and mix on high speed until fully combined. Scrape down the bowl again.

Step 3 – Add flour, salt, and milk

With the mixer on low, add the salt and flour and mix until the dough just comes together. Increase speed and beat until fully incorporated. On medium speed, add 1½ tablespoons of milk and check the consistency. The dough should be creamy and pipe-able but still thick—add up to 2–2½ tablespoons of milk if needed.

Step 4 – Pipe or scoop cookies

Fit a piping bag with a large star tip (about ½-inch opening) and pipe 1–2 inch swirls onto prepared baking sheets, spacing cookies about 2 inches apart. Alternatively, use a cookie scoop to portion the dough. Chill the baking sheet in the refrigerator for about 30 minutes before baking.

Step 5 – Bake

Preheat the oven to 350°F (177°C) and position the rack in the center. Bake the cookies for 12–15 minutes, or until the edges are just turning golden. Smaller cookies may finish in 10–12 minutes. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional chocolate topping

Melt chocolate morsels in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Dip cooled cookies in chocolate and add sprinkles if desired. Let the chocolate set at room temperature (about 1 hour) or in the refrigerator (about 20 minutes).

Piping Tip

This dough is fairly thick, so a piping tip with about a ½-inch opening works best. A large star tip creates the classic ridged swirl. If you don’t have a piping bag or tip, a cookie scoop works well—just chill the dough before baking.

Tips and Tricks

• Use good-quality unsalted butter for the best flavor.
• Chill the piped dough for 30 minutes; this prevents excessive spreading in the oven.
• If using a scoop, you may gently flatten the chilled dough balls for a neater shape.
• Depending on cookie size, this recipe yields about 24–30 cookies.

Storage and Freezing

Store cookies in an airtight container at room temperature for up to one week. They can be refrigerated for up to two weeks or frozen in an airtight, freezer-safe container for up to three months.

Recipe FAQs

Gifting Ideas

• Pack cookies in a decorative tin or cellophane bag tied with a ribbon for a simple, thoughtful gift.

Old Fashioned Butter Cookies Recipe

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