World’s Best Butter Cookies
Classic melt-in-your-mouth butter cookies — elegant swirls with a delicate, rich flavor.
Ingredients
- 8 oz (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 tsp fine salt
- 1 1/2 tsp pure vanilla extract
- 1 large egg yolk
- 2 cups (260 g) all-purpose flour
- Optional: coarse sugar for sprinkling
Instructions
- Cream butter & sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Add flavor & yolk: Mix in the salt, vanilla extract, and the egg yolk until fully combined.
- Incorporate flour: Add the all-purpose flour gradually and mix on low speed until the dough just comes together. Do not overmix.
- Pipe the cookies: Transfer the dough into a piping bag fitted with a medium star tip. Pipe 1 1/2–2″ swirls onto a parchment-lined baking sheet, spacing them about 1″ apart.
- Chill: Refrigerate the piped cookies for 20–30 minutes to help them hold their shape while baking.
- Bake: Preheat oven to 350°F (175°C). Bake for 10–12 minutes, until edges just begin to turn golden. Rotate the sheet halfway if needed for even color.
- Cool: Let cookies rest on the baking sheet for ~5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Butter texture: Use very soft (not melted) butter for best piping results.
- Flavored twists: Add 1 tsp lemon zest or 1/2 tsp almond extract for a flavor variation.
- Storage: Store in an airtight container at room temp for up to 5 days, or freeze for longer.
- Decor: Sprinkle coarse sugar before baking for a subtle sparkle.
Why these are the best
These butter cookies are all about simple, high-quality ingredients and gentle technique. The short mixing and the cooling step keep the cookies delicate while producing a beautifully defined piped shape — perfect for holidays, tea, or any time you want an elegant little treat.
Chef’s pro tip
