These Butter Cookies are tender, buttery, and wonderfully delicate, with just a hint of almond in every bite. Even better, you only need five simple ingredients and about 20 minutes to make them.
The smell of butter cookies baking always makes the house feel a little more festive, which is probably why they have become such a favorite during the holidays. If you are filling a Christmas cookie tray, my Peanut Butter Cookies and Canestrelli Cookies are two more favorites that pair beautifully with them.
Recipe Overview: Butter Cookies
- Prep Time: 10minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 24 cookies
- Cook Method: Baked
- Flavor & Texture: Rich and buttery with a tender, soft center, delicate edges, and a subtle almond flavor.
- Difficulty: Easy. The batter comes together quickly in a blender with no kneading or rise time.
- Why this Recipe? A quick, classic butter cookie made with pantry staples and ready in just 20 minutes.
Soft, buttery, and almost impossible to leave unattended, these little cookies disappear very quickly in my house. Butter cookies will become your holiday standard.
Baking cookies is one of my favorite things to do during the holiday season, and these butter cookies are always high on the list.
What I love most is their simplicity. Flour, butter, sugar, a little almond extract, and water are all you need to create something that feels wonderfully special.
They are perfect with coffee or tea, beautiful for gifting, and easy enough to make with children. And if I am already baking one batch of cookies, I usually keep going. My Brown Sugar Cookies are another easy favorite for the cookie tin.
Just be warned: once these butter cookies come out of the oven, they seem to disappear all on their own.
In this Article
- Recipe Overview: Butter Cookies
- A Note From Giangi
- What makes Butter Cookies so unique?
- Key Ingredients
- Substitutions and Variations
- How to Make Butter Cookies
- Giangi’s Pro Tips
- What to Serve with Butter Cookies
- Can I make the dough ahead of time?
- Storing Butter Cookies
- Butter Cookies FAQs
- More Cookie Recipes You Will Love
- Butter Cookies
A Note From Giangi
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What makes Butter Cookies so unique?
Soft tender and only 5 ingredients, one being water. Those little divine morsels of sweet goodness will please everyone in your family.
Adding a hint of almond extract and will bring those cookies to the next level.
Bite into those soft pillowy cookies, and you will never be the same. Delicate and full of flavor.
Your house will have that wonderful scent that will lead everyone to your kitchen. However, watch out as they seem to disappear when left unattended.
Key Ingredients
Unsalted butter: The star of the recipe. Use softened, not melted, butter so the cookies hold their shape and stay tender.
All-purpose flour: I prefer unbleached flour. Measure it first, then sift it before adding it to the dough.
Granulated sugar: Adds sweetness while keeping the texture simple and delicate.
Almond extract: Just a small amount gives these cookies their distinctive aroma and flavor.
Water: Helps bring the dough together and keeps the cookies tender without adding another rich ingredient.
Substitutions and Variations
Almond extract: Vanilla extract can be used instead for a more classic butter cookie flavor.
Butter: I strongly prefer unsalted butter so you control the flavor. If using salted butter, the cookies will taste slightly different.
Holiday sprinkles: Add a few festive sprinkles before baking for an easy Christmas version.
How to Make Butter Cookies
Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Place the softened butter and sugar in a large mixing bowl and work them together until smooth.
Step 3: Add the water and almond extract and mix until incorporated.
Step 4: Gradually add the sifted flour, working it into the butter mixture with a fork until the dough comes together.
Step 5: Do not overwork the dough. As soon as it holds together, stop mixing so the butter does not become too warm.
Step 6: Roll small portions of dough into evenly sized balls and place them on the prepared baking sheet.
Step 7: Gently flatten each ball with the back of a fork. Press lightly without going all the way through the cookie.
Step 8: Bake for about 10 minutes. The cookies should remain pale on top with only the slightest hint of color around the edges.
Step 9: Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack.
Step 10: Allow them to cool completely before storing or serving.
Giangi’s Pro Tips
Use softened butter, never melted. Melted or overly warm butter will make the dough difficult to shape and can cause the cookies to spread.
Measure, then sift the flour. This is how I make this recipe and it helps keep the texture light.
Do not overwork the dough. The warmth of your hands will soften the butter quickly, so work gently and stop as soon as the dough comes together.
Keep the cookies the same size. They will bake much more evenly.
Press lightly with the fork. You want a pretty indentation, not a fork that goes completely through the cookie.
Do not wait for them to turn golden. These cookies should stay quite pale. If they are deeply browned, they have baked too long.
Use parchment paper or a Silpat. It keeps the cookies from sticking and makes cleanup much easier.
Let the baking sheet cool between batches. Starting with a hot pan can cause the next batch to spread too quickly.
Make extra. They really do have a habit of disappearing from the cookie tin.
If you are already in a holiday baking mood, my Dried Cranberry Chocolate Cookies are another wonderful addition to the tray.
What to Serve with Butter Cookies
Butter cookies are wonderful with espresso, cappuccino, tea, or even a cold glass of milk.
During the holidays, I love serving them on a cookie platter with my Peanut Butter Cookies, Canestrelli Cookies, and Cardamom Snickerdoodle Cookies.
They also make a beautiful hostess gift tucked into a cookie tin or wrapped in parchment and ribbon.
Can I make the dough ahead of time?
Yes! if you want to make the cookie dough ahead of time, you can store it in the refrigerator, wrapped in plastic wrap, for up to two days.
Storing Butter Cookies
Room temperature: Once completely cooled, store the cookies in an airtight container for up to 1 week.
Layering: Place parchment paper between layers if you are stacking them in a cookie tin.
Make-ahead dough: Wrap the dough tightly and refrigerate it for up to 2 days before baking.
Freezing: I personally prefer not to freeze these cookies because they lose some of their delicate buttery softness once thawed.
Butter Cookies FAQs
Why are my butter cookies spreading?
The butter may have been too warm, or the dough may have been overworked. Use softened butter and handle the dough as little as possible.
Should butter cookies be golden?
Not really. These cookies should stay pale with perhaps just a hint of color around the edges.
Can I make the dough ahead of time?
Yes. Wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days. Let it soften slightly before shaping.
Can I use vanilla instead of almond extract?
Absolutely. Vanilla will give you a more traditional butter cookie flavor, while almond extract gives this recipe its distinctive aroma.
Why do you press the cookies with a fork?
The fork gently flattens the dough so the cookies bake evenly while adding a simple decorative pattern.
More Cookie Recipes You Will Love
If you tried this Butter Cookies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Butter Cookies
Ingredients
- 8 ounces unsalted butter
- ½ cup sugar
- 2 tablespoons water
- ½ teaspoon almond extract
- 1 cup flour
Instructions
- Add ingredients, flour last, and work with a fork.
- Make little balls and flatten them with the back of a fork on a buttered cookie sheet.
- Bake at 325° for 10 minutes.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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Recipe originally published on 12/21/2012
Leslie Todd
Do you measure then sift the flour, or sift then measure for the butter cookies?
Giangi Townsend
Hi Leslie, I do measure then sift the flour.
Enjoy!
Lee
I will definitely try this recipe! Thanks!
Giangi Townsend
My pleasure and enjoy!
Rosanna Stevens
These sound lovely. And very easy! I’ll definitely try them. I love the smell of baking in my home too
Giangi Townsend
Thank you! Nothing like the smell of cookies or any baking for that matter.
Enjoy!