Butter Cookies Recipe: Classic Piped Swirls for Holiday Baking

Butter Cookies

Butter cookies are the little black dress of holiday baking. They are buttery, tender, and simple enough to make on a busy December afternoon, yet pretty enough to star on a cookie platter.

This version pipes the dough into sweet swirls that look a lot like spritz cookies. You can serve them plain with coffee or tea, or use them as a blank canvas for icing, sprinkles, and chocolate ganache.

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I started making these because I wanted a Christmas cookie that did not require chilling the dough. I love a good cutout cookie, but sometimes I just want to pipe and bake. These fit the bill.

The dough comes together quickly, and the swirl shape makes them look fancy without much effort. I have brought them to cookie exchanges and added them to a dessert charcuterie board with chocolate dipped strawberries and small truffles. They disappear fast.

The cookies are sturdy enough to decorate once they cool. I often dip half of each cookie in chocolate ganache and add a few festive sprinkles. That said, they are just as good plain. The recipe makes 16 cookies, and the total time is about 30 minutes. No chilling, no fuss. Works for me, and it will for you.

If you are new to piping, do not worry. The dough is thick, so it holds its shape well. A large star tip gives you those classic ridges. Even if your swirls are a little uneven, they will still taste wonderful. That is the beauty of homemade cookies. They do not have to be perfect to be delicious.

Ingredients & Substitutions

This recipe keeps things simple. You need unsalted butter, granulated sugar, egg yolks, vanilla extract, all purpose flour, kosher salt, and whole milk. The ratio of 2 sticks of butter to 2 cups of flour is key. It gives the cookies that rich, tender crumb.

Use unsalted butter for the best control over flavor. Salted butter can work in a pinch, but you might want to reduce or skip the added kosher salt. Let the butter sit at room temperature until it is slightly cool. It should not be greasy or melting.

Granulated sugar is creamed with the butter until the mixture is light and fluffy. That step adds air, which helps the cookies puff just a little in the oven. Do not rush it. Take a minute or two to really cream them together.

Only egg yolks go into this dough. That is what makes the dough easier to work with. It also gives the cookies a richer color and flavor. Save the egg whites for another recipe, like fried ice cream or an egg white omelet.

Milk is added one tablespoon at a time. You want the dough to be pliable but still sticky. Depending on the day, you might need 2 or 3 tablespoons. Add the third tablespoon only if the dough feels too stiff. The final dough should be thick and pipeable.

Can I Make the Dough Ahead of Time?

Yes, you can absolutely make this dough ahead of time. That is one of the reasons I love it for the holidays. You have options.

If you want to refrigerate the dough, wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days. When you are ready to bake, let it sit on the counter for a few minutes if it feels too firm to pipe. Then pipe and bake as usual.

You can also freeze the piped dough. Pipe the cookies onto a parchment lined baking sheet, then place the sheet in the freezer until the cookies are solid. That usually takes about 1 to 2 hours.

Once they are frozen, transfer the piped cookies to a freezer safe bag. Label the bag with the date and the baking instructions. That way you can grab a few whenever you want fresh cookies.

When you bake from frozen, there is no need to thaw first. Just place the frozen cookies on a lined baking sheet and add a couple of minutes to the baking time. They will bake up beautifully.

This is a great trick for busy weeks when you want a warm cookie without the mess. I often make a double batch and freeze half for later.

Can I Make Butter Cookies Without a Piping Bag?

You sure can. If you do not have a piping bag, or if piping feels like too much work, simply drop dollops of dough onto the lined baking sheet. Use two spoons or a small cookie scoop.

The cookies will not have the signature swirl shape, but they will still be delicious and easy to decorate. The flat surface is actually great for icing. Sometimes I make them this way when I am short on time. They taste just as buttery and tender.

How to Store Butter Cookies

Once the cookies are completely cool, store them in an airtight container at room temperature. They will keep for up to a week. That makes them a great make ahead option for holiday gatherings. Just make sure the container is sealed well so they do not dry out.

You can also freeze baked butter cookies. Let them cool completely first, then place them in a freezer safe container. They will last for up to 3 months.

The flavor may start to decline after that, so I try to enjoy them within a couple of months. When you are ready to eat them, let them thaw at room temperature. They taste almost as fresh as the day you baked them.

If you are stacking them, place a piece of parchment paper between layers. That keeps them from sticking together and helps them hold their shape. If you are giving them as gifts, a pretty tin lined with parchment works beautifully.

Ingredients

Here is what you need to make 16 butter cookies:

• 1 cup (2 sticks or 227 g) unsalted butter, room temperature (slightly cool)
• 2/3 cup (133 g) granulated sugar
• 2 large egg yolks, room temperature
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon kosher salt
• 2 to 3 tablespoons whole milk, room temperature

Make sure your butter and egg yolks are at room temperature before you start. That helps the dough come together smoothly. If you forgot to set them out, you can place the eggs in a bowl of warm water for a few minutes.

For the butter, cut it into small pieces and let it sit on the counter for about 20 minutes. A kitchen scale helps for accuracy, but measuring cups work fine too.

Instructions

Here is how to make these butter cookies step by step.

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks and vanilla. Mix until combined.
4. In a separate bowl, whisk together the flour and salt.
5. Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.
6. Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined. Set aside.
7. This is a very thick batter, so you will need a heavy duty piping bag, or you can use the double bag method. To do that you will need two piping bags, one fitted with a large star tip and one that has not been cut. Transfer the batter to the piping bag with no tip. Clip the tip of that bag and place it inside the second piping bag that is fitted with the star tip.
8. Pipe the batter into a circular pattern onto the lined baking sheet, leaving about 1 inch in between each cookie.
9. Bake 13 to 15 minutes, or until golden brown.
10. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Let the cookies cool completely before decorating.

If you are using the double bag method, it really does make piping thick dough easier. The inner bag supports the outer bag, so you do not have to squeeze as hard. I also like to twist the top of the bag closed so the dough does not come out the back.

Once the cookies are cool, you can decorate them however you like. A simple dusting of powdered sugar is lovely. So is a dip in melted chocolate with sprinkles.

They are also great plain with a cup of coffee or tea. The cookies will firm up as they cool. Do not decorate them while they are warm or the icing will slide off.

Recipe details

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 16 cookies
Calories: 202 kcal per serving (source estimate)

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Butter Cookies

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Butter Cookies Butter cookies are the little black dress of holiday baking. They are buttery, tender, and simple enough to make on a busy December afternoon, yet pretty enough to star on a cookie platter.

• Total Time: 30 min
• Yield: 16 cookies 1x

Ingredients

Scale 1x2x3x

1 cup unsalted butter, room temperature (which is slightly cool)
⅔ cup granulated sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon kosher salt
2–3 tablespoons whole milk, room temperature

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Instructions

1-Preheat oven to 350°F: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2-In a large bowl using a hand: In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy.
3-Add the egg yolks and vanilla: Add the egg yolks and vanilla. Mix until combined.
4-In a separate bowl whisk together the: In a separate bowl whisk together the flour and salt.
5-Slowly add the flour mixture to the: Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.
6-Working 1 tablespoon at a time, add: Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined. Set aside.
7-This is a very thick batter, so: This is a very thick batter, so you will need a heavy-duty piping bag, or you can use the double bag method. To do that you will need two piping bags, one fitted with a large star tip and one that has not been cut. Transfer the batter to the piping bag with no tip. Clip the tip of that bag and place it inside the second piping bag that is fitted with the star tip.
8-Pipe the batter into a circular pattern: Pipe the batter into a circular pattern onto the lined baking sheet, leaving about 1 inch in between each cookie.
9-Bake 13-15 minutes, or until golden brown: Bake 13-15 minutes, or until golden brown.
10-Allow the cookies to cool on the: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Let the cookies cool completely before decorating.

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• Prep Time: 15 min
• Cook Time: 15 min
• Method: bake

Nutrition

• Calories: 202kcal