Why We Love It
This classic butter cookie recipe was created in my grandmother’s kitchen many years ago before cookie mixes and refrigerated cookie dough existed. It is absolutely the BEST homemade butter cookie recipe I’ve ever tasted.
The homemade dough is rolled out on the counter and uses a good old fashioned rolling pin and cookie cutters to create a variety of fun and festive shapes. The end result is second to none and is well worth the effort.
Friends and family always look forward to these Christmas Butter Cookies, which are decorated a little different each year, making them fun and unique–especially when my kids get involved! Everyone loves the buttery, sweet bliss that comes along with each delicious bite. And each decorated cookie becomes a work of art–a personal creation to savor and enjoy.
With butter, sugar, vanilla, eggs, flour, baking powder and salt, it’s hard to find a more basic set of ingredients. Crisp on the edges, but soft and buttery in the middle, these cookies taste great even before they’re decorated. So simple and classic, this Christmas Butter Cookies recipe truly is a family treasure.
Why You’ll Love It
| Basic ingredients- This simple, classic recipe uses basic pantry staples that you most likely already have on hand. Traditional recipe- When it comes to superb taste and creating something special, homemade cookie dough is always better than store-bought.. Highly customizable– Use your favorite shapes, decorating icings and sprinkles. This recipe can also be used for a variety of holidays–just switch out the cookie cutters and decorating colors. See Valentine Butter Cookies to make these for your sweetheart! Kid friendly- Kids love to help with cookie cutters, and my kids always look forward to helping me decorate these cookies. |
Looking for more easy recipes for the holidays? Check out Christmas Bark, Classic Peanut Brittle, Peanut Clusters, Creamy Marshmallow Fudge and Candied Mixed Nuts!
Christmas Butter Cookies Ingredients
Please note that the number of cookies made from this recipe is determined by the sizes of cookie cutters used.
- 1 & 1/2 sticks butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- 2 & 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Decorating options can include cookie icing, sparkle gel, holiday sprinkles and holiday M&M’s–See Cookie Decorating Tips for more info
How to Make Christmas Butter Cookies
Click here to see equipment needed
- Small, microwaveable bowl
- Large mixing bowl
- Small mixing bowl
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Sturdy, large mixing spoon
- Parchment paper
- Rolling pin
- Cookie cutters
- Spatula
- Large, rimmed nonstick cookie sheets or jelly roll pans
- Wire cooling racks
Getting Started
Melt the butter in a microwaveable dish; then pour it into a large mixing bowl. Add the sugar and vanilla and mix well.
In a separate, small mixing bowl, slightly beat the eggs; then add to the large mixing bowl. Mix well.
Mix the flour, salt and baking powder together in a separate bowl; then fold half of this mixture into the contents of the large mixing bowl. Mix well; then add the other half of the flour mixture and thoroughly mix.
The mixture will be thick; stir several times with a sturdy mixing spoon to make sure it is fully incorporated.
Cover the bowl and place it in the freezer for 1 hour so it firms up. Please do not skip this step or the dough will be very difficult to work with!
After 1 hour, remove the bowl from the freezer. Allow it to sit on the counter for about 5-10 minutes (this is a good time to preheat the oven).
For step-by-step instructions on how to roll out the dough and use cookie cutters to make the very best butter cookies, view the printable recipe card below or read my separate blog post: Roll and Cut Butter Cookies: Tips for Success.
Baking instructions are also found on the printable recipe card below.
Decorating Tips for Christmas Butter Cookies
Click here to view my favorite decorating tips!
- Before you begin decorating, it’s important to make sure that the butter cookies have cooled completely. At a bare minimum, you should allow an hour before starting.
- Have a variety of colors, icings and decorative accents. I used to make my own icing, but have found so many great, squeezable products these days that taste great, look pretty and save time. I use a variety of cookie icings and gels (I especially like the sparkle versions). I also buy a variety of sprinkles in terms of shape and color. You don’t have to break the bank with these options either. A certain, large brick and mortar retailer has a great selection in their own brand of may decorating gels and sprinkles to choose from, as pictured above!
- Less is more and vary it up. Start out with simple designs and take it from there. Remember, these Christmas Butter Cookies have a rich foundation to begin with, so you don’t need to overdo it with the icing.
- Decorative accents, like sprinkles and mini M&M’s, add a nice touch. Be sure to place them on shortly after applying the icing so that they stick. This is especially important when using cookie icing, which has a lot of cornstarch in it and therefore sets very quickly. If you’re only interested in using small, simple sprinkles and no icing, the sprinkles should be applied to the raw cookie dough shapes halfway through baking so that they “stick”.
- Allow ample time for cookie decorations to set. The time will vary, but I usually have my decorated cookies sit out for a few hours just to err on the side of caution. Sometimes I put them back on the cooled cookie sheets so that they’re easy to move. Make sure decorated cookies are not stacked on top of each other during the setting process.
Storing Christmas Butter Cookies
Store in an airtight container and keep on your counter. Enjoy within one week.
Decorated cookies will typically last longer than undecorated ones due to their iced coating.
Use parchment paper in between layers of cookies to prevent them from sticking to each other.
Christmas Butter Cookies
Description
This classic butter cookie recipe was created in my grandmother's kitchen many years ago before cookie mixes and refrigerated cookie dough existed.
The homemade dough is rolled out on the counter and uses a good old fashioned rolling pin and cookie cutters to create a variety of fun and festive shapes.
With butter, sugar, vanilla, eggs, flour, baking powder and salt, it's hard to find a more basic set of ingredients. Crisp on the edges, but soft and buttery in the middle, these cookies taste great even before they're decorated. So simple and classic, this Christmas Butter Cookies recipe truly is a family treasure.
Please note that the number of cookies made from this recipe is determined by the sizes of cookie cutters used.
Christmas Butter Cookies
How to Make Christmas Butter Cookies:
-
Melt the butter in a microwaveable dish; then pour it into a large mixing bowl. Add the sugar and vanilla and mix well.
-
In a separate, small mixing bowl, slightly beat the eggs; then add to the large mixing bowl. Mix well.
-
Mix the flour, salt and baking powder together in a separate bowl; then fold half of this mixture into the contents of the large mixing bowl. Mix well; then add the other half of the flour mixture and thoroughly mix.
-
The mixture will be thick; stir several times with a sturdy mixing spoon to make sure it is fully incorporated.
-
Cover the bowl and place it in the freezer for 1 hour so it firms up. Please do not skip this step or the dough will be very difficult to work with!
-
After 1 hour, remove the bowl from the freezer. Allow it to sit on the counter for about 5-10 minutes.
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Preheat the oven to 350 degrees.
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Prepare your workspace for rolling out the dough. Place a large piece of parchment paper on your table or counter. You may find it helpful to sprinkle a light dusting of flour on the parchment paper for easier rolling.
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Scoop out roughly one third of the dough from the bowl and place it in the center of the parchment paper. Flatten it slightly with your hands; then use the rolling pin to smooth it out and flatten it to about 1/4 inch thickness. Work from the middle of the dough and roll out towards the edges, lifting the rolling pin up and away from the dough before starting again in the center. Smooth out any air bubbles.
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Once the dough is about 1/4 inch thick all around, use cookie cutters to create shapes. Transfer the cookies either by hand or with a spatula to a nonstick baking pan. The cookies need to be spaced about 1/2 inch apart on the pan.
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Use leftover scraps from the workspace and incorporate them into the next batch of dough that is rolled. Repeat the above steps until all of the dough is made into cookies.
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Once a pan is full with cookies, bake it in the oven on the middle rack for 10-12 minutes. The cookies are done when they are slightly brown around the edges and puffed up a little in the center. I recommend only baking one sheet at a time--do not use multiple racks. When one sheet is done, put the next one in.
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Allow cookies to cool on the pan for 1-2 minutes; then use a spatula to carefully transfer them to a wire rack. Failing to remove them from the pan within this timeframe may cause baked cookies to break and/or stick to the pan.
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If choosing to decorate, refer to "Decorating Tips for Christmas Butter Cookies" for options and advice.
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Store cookies in an airtight container and keep on your counter. Enjoy within one week.
Decorated cookies will typically last longer than undecorated ones due to their iced coating. Use parchment paper in between layers of cookies to prevent them from sticking to each other.
Note
I often double this recipe. The yield of cookies varies because of the different sized cookie cutters, but typically I get 5-6 dozen from the doubled recipe.
Freezing the dough and following the above detailed advice in the recipe card or separate blog post: Roll and Cut Butter Cookies: Tips for Success is key with this recipe!
