If you’re on the hunt for a buttery, melt-in-your-mouth treat, you’re going to absolutely adore this Old Fashioned Butter Cookies Recipe. I’ve been making this classic for years, and there’s something so comforting about how simple ingredients come together to create these crisp-yet-tender cookies that feel like a warm hug. Whether it’s the holidays, a cozy afternoon tea, or just a moment to treat yourself, these cookies never disappoint — and I’m excited to share all my tips so you can nail them, too!

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Why You’ll Love This Recipe

Buttery Flavor That Shines: The high butter content makes these cookies rich and deeply satisfying without being heavy.
Simple Ingredients You Probably Have: No fancy extras here — just pantry staples working perfectly together.
Fun to Shape and Customize: You can pipe ‘em with a pretty swirl or scoop for rustic rounds, making them great for any occasion.
Perfectly Crispy Edges and Tender Centers: You’ll get that classic cookie texture everyone loves with this tried-and-true method.

The image shows many round, light golden cookies with a spiral design, arranged closely on a wire rack. Some cookies are plain with a smooth texture, while others are dipped halfway into white or dark chocolate, decorated with small red, green, and white sprinkles shaped like snowflakes and dots, adding a festive touch. A red and green tartan cloth is slightly visible in the background, placed on a white marbled surface. The cookies are stacked on top of each other in a casual, inviting way. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a starring role in this Old Fashioned Butter Cookies Recipe. I always recommend using fresh butter and good-quality vanilla to unlock full flavors. A little tip? Room temperature eggs and butter mix better, giving you a smoother dough that pipes beautifully!

Unsalted Butter: Using unsalted lets you control the saltiness; make sure it’s soft but not melted for the best texture.
White Granulated Sugar: Classic sugar for that sweet crunch and a lovely golden bake.
Pure Vanilla Extract: Real vanilla takes these cookies from simple to outstanding; no artificial flavor here.
Large Egg: Using a room temperature egg helps the dough come together smoothly without spots of butter melting too fast.
All-Purpose Flour: Spoon and level it for accuracy, which means your dough won’t turn out dry or too wet.
Salt: Just a pinch to balance sweetness and boost flavor.
Milk: It’s the secret to getting that creamy, pipe-able dough with the perfect consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Old Fashioned Butter Cookies Recipe can be. Over the years, I’ve tried adding a few twists here and there depending on the occasion or what I have on hand — and you’ll find that a little customization will make the recipe truly your own.

Chocolate-Dipped Cookies: My family goes crazy for these—just melt some chocolate chips and dip the cooled cookies, then add sprinkles for a festive touch.
Almond Variation: Swap half the vanilla for almond extract for a nutty twist I discovered during a holiday bake-off.
Gluten-Free Option: You can use a gluten-free flour blend, but keep an eye on your dough consistency since it might need a tad more milk.
Lemon Zest Addition: Try adding a teaspoon of grated lemon zest to the dough for a fresh, summery flavor; it’s surprisingly delightful!

How to Make Old Fashioned Butter Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating the softened butter and granulated sugar together on medium speed using your mixer’s paddle attachment. This takes about 2 minutes, but don’t rush it—this is where you trap air to give your cookies a tender crumb. Scrape down the bowl to make sure everything gets evenly mixed.

Step 2: Add Egg and Vanilla, Mix Well

Next, crack in your room temperature egg and pour in the vanilla extract. Beat them at high speed until fully combined. The mixture should look glossy and smooth. Again, don’t skip scraping the bowl here—that little step makes a big difference!

Step 3: Incorporate Flour, Salt, and Milk

On low speed, add the flour and salt to the wet ingredients and let the dough come together. Then, increase to high speed to fully combine. Here’s the trick: beat in 1½ tablespoons of milk and assess the dough. It should be creamy and thick enough to pipe but not dry. Sometimes I add up to 2½ tablespoons if the dough feels too stiff—just trust your hands!

Step 4: Pipe or Scoop Your Cookies and Chill

My favorite way is to load the dough into a piping bag fitted with a large star tip and create beautiful 1-2 inch swirls with about 2 inches between each cookie on parchment-lined sheets. If you don’t have a piping bag, a cookie scoop works wonderfully, too. Once they’re shaped, pop the sheets into the fridge for about 30 minutes. This chilling step keeps your cookies from spreading too much and helps them hold their shape beautifully.

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F (177°C) and place the oven rack in the center position. Bake the cookies for 12 to 15 minutes or until the edges are gently golden but the centers still look soft. They might seem a little underdone, but trust me—they set up nicely as they cool. Let them rest on the baking sheet for five minutes before transferring to a wire rack to finish cooling.

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Pro Tips for Making Old Fashioned Butter Cookies Recipe

Butter Temperature Matters: Softened, not melted butter blends better and holds air, yielding lighter cookies.
Don’t Skip the Chill: Chilling the dough helps the cookies keep their shape and prevents spreading.
Evenly Space Your Cookies: Give them room to bake without merging—2-inch gaps usually do the trick.
Watch the Edges: Take cookies out as soon as edges turn golden to avoid overbaking and dryness.

How to Serve Old Fashioned Butter Cookies Recipe

The image shows a group of round swirl cookies arranged closely on a silver cooling rack over a white marbled surface. Most cookies are plain, light golden color with a soft, smooth texture in visible spiral patterns. Two cookies are coated halfway: one dipped in dark chocolate with red, white, and green tiny sprinkles, and another dipped in white icing with similar colorful sprinkles. The sprinkles add small, rough spots contrasting with the smooth cookie and chocolate coating. The cookies have a delicate piped look with soft shadows enhancing their layered shapes photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often keep these simple because their buttery flavor is a star on its own. But when I fancy a bit of flair, I love dipping the cooled cookies in melted chocolate and sprinkling festive decorations on top. A light dusting of powdered sugar also adds a lovely wintery touch without stealing the show.

Side Dishes

These cookies pair delightfully with a warm cup of tea or fresh brewed coffee—perfect for a cozy afternoon break. For a holiday spread, I’ve served them alongside spiced cider or hot cocoa, turning simple moments into celebrations.

Creative Ways to Present

One of my favorite ways to present these is on a tiered cookie stand during parties or gift them tucked inside pretty tins lined with festive tissue paper. When I’ve made chocolate-dipped versions, I like wrapping them individually in clear cellophane with a twist of ribbon — it makes giving (or receiving!) them feel extra special.

Make Ahead and Storage

Storing Leftovers

I keep my leftover butter cookies fresh by storing them in an airtight container at room temperature. They usually last about a week this way and stay crispy and delicious. If you notice they’re softening, a quick few minutes in a 300°F oven refreshes them beautifully.

Freezing

Freezing baked cookies is a nice option when I want to make ahead for the holidays. I stack them with parchment paper layers in a freezer-safe container or ziplock bag. When properly wrapped, they keep well for up to 3 months. Just thaw at room temp before enjoying.

Reheating

To bring back that freshly-baked crispness, I pop cookies in a preheated 300°F oven for about 5 minutes. This little trick revives their texture and the warm buttery aroma is just irresistible.

FAQs

Can I use salted butter instead of unsalted for this butter cookie recipe?

You can, but keep in mind salted butter includes varying amounts of salt, which might make your cookies slightly saltier than intended. If you only have salted butter, reduce or skip adding extra salt in the recipe for the best balance.
How do I make sure my butter cookies hold their shape while baking?

Chilling the cookie dough for at least 30 minutes before baking is key. This firms up the fat, preventing the cookies from spreading too much and helping them keep their piped or scooped shape.
Can I freeze the cookie dough before baking?

Yes! Scoop or pipe the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When ready, bake from frozen—just add a couple of minutes extra baking time.
What’s the best way to store Old Fashioned Butter Cookies so they stay fresh?

Store them in an airtight container at room temperature. For longer storage, freezing works great — just be sure to layer between parchment sheets to prevent sticking.
Can I add other flavors to this Old Fashioned Butter Cookies Recipe?

Absolutely! Vanilla is classic, but I’ve had great success adding almond extract, citrus zest, or even spices like cinnamon to customize the cookies to your tastes.

Final Thoughts

I absolutely love how this Old Fashioned Butter Cookies Recipe brings a little slice of nostalgia and comfort to my kitchen every time I bake it. There’s something so satisfying about creating these delicate, buttery treats with just a handful of simple ingredients—and sharing them with friends and family makes them taste even better. Give this recipe a try; I promise you’ll enjoy the whole process and the delicious results. Trust me, once you make these, they’ll become a beloved staple in your cookie rotation too!