These butter cookies are full of rich-buttery goodness. They have a delightful crumbly texture that just melts in your mouth.
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/4 tsp salt
- 2 cups (250g) all-purpose flour
- 12 candied or glacé cherries, cut in half (optional)
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Beat the butter and sugar together using a stand mixer with paddle attachment or handheld mixer. Mix in the egg, vanilla extract, almond extract (optional), and salt.
- Add the flour in two equal parts, mixing in between until mostly combined. Give a final few stirs by hand using a wooden spoon to make sure all the flour is incorporated.
- Transfer the dough to a heavy-duty piping bag fitted with a large open tip, like a Wilton 8B. Pipe the dough onto the prepared baking sheets into 2″ circles. Finish in the center, release the pressure, twist, and pull the piping bag away. Decorate the center with some candied cherries, thick jam, or a sprinkle of sugar all around.
- Place the tray uncovered in the fridge to chill for 15 minutes while you preheat your oven.
- Bake at 350F for about 15-17 minutes or until lighly golden around the edges for soft butter cookies. For crispy butter cookies, bake until golden-brown around the edges.
- Let the cookies cool completely on the baking sheet before serving or storing.
Leftovers can be stored in an airtight container for 3-5 days at room temperature.
To freeze the cookies: place them in a freezer-safe container with the layers separated with wax paper and store in the freezer for up to 3 months.
- Category: dessert, snack
- Method: bake
- Cuisine: American
Keywords: butter cookie recipe, soft butter cookies, old-fashioned butter cookies