Today I’m sharing a simple, buttery cookie dough recipe that you can use for many different cookies, including piped cookies, cut-out cookies, icebox cookies, iced cookies, and more.
This versatile butter cookie dough is one of my favorite base recipes because it can be shaped, rolled, piped, sliced, decorated, and flavored in so many ways. From one batch of dough, you can make holiday cookies, piped cookies, snowball-style cookies, slice-and-bake cookies, gingerbread man shapes, and even chewy variations such as chocolate chip, chocolate, or molasses cookies.
The dough is rich, tender, and full of butter flavor. It is also easy to make, which makes it perfect when you want one reliable cookie dough for several different cookie styles. Whether you are preparing a holiday cookie box, baking for family, or making decorated cookies for a special occasion, this simple butter cookie recipe is a great place to start.
Why I Love This Butter Cookie
- It has a rich, buttery flavor without compromising taste.
- The texture is lightly crisp, tender, and not overly crunchy.
- The dough comes together quickly and easily.
- You can use the same base dough for many different types of cookies.
Video: Watch How to Make the Holiday Cookie Box
Watch the tutorial to see how this butter cookie dough can be transformed into a beautiful holiday cookie box. The video also helps you understand the mixing, shaping, chilling, and baking techniques more clearly.
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What’s in Butter Cookie Dough?
- Unsalted butter: Use softened butter so the ingredients blend smoothly and evenly.
- Powdered sugar: Powdered sugar helps create a more delicate, crumbly, and tender cookie texture than granulated sugar.
- Salt: A small amount balances the sweetness and enhances the butter flavor.
- Whole egg: Adds moisture and helps bind the dough.
- Egg yolk: Adds richness. Save the egg white for egg wash if another cookie variation requires it.
- All-purpose flour: Gives the dough structure and makes it easy to shape.
- Almond flour: Adds flavor and helps create a more tender, less crunchy texture.
6 Steps to Make the Butter Cookies
Step 1: Mix softened butter, powdered sugar, and salt until evenly blended.
The most important part of this step is using soft butter. Softened butter blends more easily with the powdered sugar and salt, creating a smooth base for the cookie dough. Start mixing on low speed so the powdered sugar does not fly out of the bowl, then gradually increase the speed once the mixture begins to come together.
Step 2: Add a whole egg and egg yolk, then mix until smooth.
At first, the butter and eggs may look separated because fat and liquid do not combine instantly. This is normal. Scrape the sides and bottom of the bowl, then continue mixing until the dough base looks smooth and evenly combined.
How long should we whip the butter?
The longer you whip the butter mixture, the more air it will hold. More air can make the cookies expand more in the oven and create a lighter texture. For this recipe, stop mixing once the mixture looks smooth. You can adjust the mixing time depending on the cookie texture you want.
Step 3: Add all-purpose flour and almond flour, then mix until the dough looks even.
All-purpose flour is usually not as lumpy as cake flour, so sifting is not essential. You can whisk the all-purpose flour and almond flour together before adding them to the bowl. As you mix, scrape the sides, bottom, and paddle attachment so no dry flour or butter remains hidden in the bowl.
Finish mixing with a rubber spatula and check that the dough is evenly combined. One batch should make about 800 g of cookie dough.
Step 4: Roll the dough and cut or shape it.
This butter cookie dough is very soft at room temperature.
- If you want to roll it right away, place the dough between sheets of parchment paper so the rolling pin does not stick.
- If you prefer easier handling, chill the dough in the refrigerator first, then roll it once it is firmer.
Step 5: Chill the dough in the fridge.
Chill the cut-out or piped cookie dough completely before baking. Cold dough spreads less in the oven and holds its shape better. For the best result, freezing the shaped cookies before baking is a helpful option.
Step 6: Bake.
Bake at 345°F / 174°C for about 6 to 15 minutes, or longer if needed.
- Adjust the baking time and temperature depending on your oven and the size and thickness of your cookies.
- For a light, crisp texture, bake until the edges show a nice golden caramelization.
Uses for Butter Cookie Dough
This simple butter cookie dough can be used for many cookie recipes, including:
- Cut-out cookies
- Piped cookies
- Icing cookies
- Linzer cookies
- Icebox cookies
Frequently Asked Questions
Wrap the dough tightly and store it in the refrigerator for up to 4 days. For longer storage, keep it in the freezer for a few months.
Store baked cookies in an airtight container for up to 4 days at room temperature or up to 2 weeks in the refrigerator. They are best enjoyed sooner because cookies become stale and dry over time. Adding silica gel packets to the container can help keep crisp cookies from softening.
Yes. You can add different flavors to customize the dough depending on the cookies you want to make.
No. Since the dough contains raw eggs, it should be stored in the refrigerator or freezer for food safety.
More Cookie Recipes
If you enjoy this butter cookie recipe, try these other classic cookie recipes as well.
- Shortbread cookies
- Icebox cookies
- Tuiles
- Cut-out sugar cookies
- Gingerbread cookies
Did you try the recipe?
Let me know your honest feedback in the comment section below. I would love to hear how you enjoyed these butter cookies with friends and family.
Thank you! – Aya
Simple Butter Cookies
Video
Ingredients
- 226 g (1 cup) softened butter
- 142 g (1 ⅙ cups) powdered sugar
- ¼ teaspoon salt
- 1 egg whole egg
- 1 yolk egg yolk Save the egg white for egg wash if needed.
- 285 g (2 ¼ cups) all-purpose flour
- 85 g (⅞ cup) almond flour
Note: For the best results, measure ingredients with a kitchen scale. Cup measurements are provided for convenience.
Equipment
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Stand mixer with a paddle attachment, or a mixing bowl
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Whisk
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Rubber spatula
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Plastic wrap for storing the dough
Method
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Mix the softened butter, powdered sugar, and salt until evenly blended.
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Add the whole egg and egg yolk. Mix until smooth, scraping the sides and bottom of the bowl as needed.
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Add the all-purpose flour and almond flour. Mix until evenly incorporated, scraping the bowl and paddle attachment during mixing.
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If rolling immediately, place the dough between sheets of parchment paper. You may also chill the dough first, then roll and cut it into your desired shapes.
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Chill the shaped cookies in the refrigerator, or preferably the freezer, before baking. This helps prevent spreading in the oven.
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Bake at 345°F / 174°C for about 6 to 15 minutes, or longer if needed. Adjust the baking time based on your oven and the size and thickness of the cookies. Bake until the edges are lightly golden for a crisp, tender texture.
Notes
Nutrition
Carbohydrates: 32g
Protein: 7g
Fat: 21g
Saturated Fat: 11g
Cholesterol: 117mg
Sodium: 39mg
Potassium: 59mg
Fiber: 1g
Sugar: 0.4g
Tried this recipe?
Let us know how it was!