easy butter cookie recipe
The Best easy butter cookie recipe
I love this recipe because it’s so adaptable—whether you’re baking for a school bake sale, a quiet afternoon with the family, or just a quick snack when you need something warm and comforting. The ingredients are straightforward, and the process is forgiving, which is perfect for when life gets busy. Plus, they’re naturally sweet without needing extra sugar, though you can always add a little if you prefer. My husband swears by them for breakfast, and my kids keep asking for seconds, so I know they’re a winner. There’s something satisfying about a batch of cookies that’s easy to make, even if you’re not the most experienced baker.
Easy Butter Cookies
A simple, buttery cookie recipe that’s perfect for a quick treat. Soft and chewy, these cookies are easy to customize with your favorite mix-ins.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
- ½ cup chopped nuts
- 1 tbsp sprinkles
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. -
3
Beat in the egg and vanilla extract until fully combined. Gradually add the flour, baking soda, and salt, mixing just until incorporated. -
4
Fold in any optional add-ins like chocolate chips or nuts. -
5
Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. -
6
Use a fork to gently press down on each ball, creating a crisscross pattern. Bake for 10–12 minutes until edges are lightly golden.
🔧Equipment
- Mixing bowl
- Mixing spoon
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Butter Cookies Works
❓ Frequently Asked Questions About Butter Cookies
How do I make sure my butter cookies turn out soft and chewy?
You can achieve soft cookies by using cold butter (about 50°F) and chilling the dough for at least 30 minutes before baking. Baking at 350°F for 9–11 minutes ensures they stay tender rather than crispy. Pressing the dough gently into the cookie sheet also helps distribute the butter evenly.
Can I substitute butter with another fat, like oil or shortening?
While you can try substituting, butter adds flavor and structure that oil or shortening won’t replicate. If you must swap, use melted shortening (about 1 cup) or neutral oil (about ¾ cup) and reduce baking time by 1–2 minutes. Test with a single batch first.
Why do my cookies spread so much?
Butter spreads due to its higher fat content. To control spread, chill the dough for at least 1 hour before baking. Use a cookie scoop for even portions, and bake at 325°F instead of 350°F if you prefer thicker cookies.
How can I store leftover butter cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer freshness, freeze them on a tray for 1 hour, then transfer to a bag or container. Thaw at room temperature before serving.
What if I don’t have a cookie scoop for portioning?
Use a small ice cream scoop, a spoon, or even a shot glass to measure out equal-sized balls. Pressing the dough gently into the center of each ball helps prevent uneven baking.
