Butter Cookie Recipe

Prepare ingredients and equipment

Remove butter from the refrigerator 30–60 minutes before starting so it reaches a soft-but-still-cool texture. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and have all ingredients ready.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter (1 cup), granulated sugar (1/2 cup), and powdered sugar (1/4 cup). Beat on medium speed for 2–3 minutes until the mixture is pale, light, and fluffy, scraping the bowl down once or twice.

Add egg yolk and vanilla

Add the single large egg yolk and 1 teaspoon vanilla extract to the creamed butter and sugars. Beat on low to medium speed just until incorporated, about 20–30 seconds. Do not overmix.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour (2 cups) and salt (1/2 teaspoon) to distribute the salt evenly through the flour.

Mix dough

With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing just until the dough comes together and no streaks of flour remain. The dough should be soft but hold its shape. If the dough feels greasy or too soft, refrigerate for 15–20 minutes to firm slightly.

Portion cookies

Using a small cookie scoop or a tablespoon, portion dough into 1-inch to 1 1/4-inch rounded balls (about 1 tablespoon each). Place balls on the prepared baking sheets about 1 1/2 to 2 inches apart to allow for slight spreading. For a decorative finish, roll each ball in the 2 tablespoons granulated sugar before placing on the sheet (optional). Alternatively, press the tops lightly with a fork for a classic pattern.

Bake

Bake in the preheated 350°F (175°C) oven for 10–12 minutes, or until the edges just begin to turn a light golden color. The centers should remain pale. Rotate the pans halfway through baking for even color if your oven has hot spots.

Cool

Remove the baking sheets from the oven and allow the cookies to rest on the sheet for 3–4 minutes to set, then transfer the cookies to a wire rack to cool completely. Cooling on the sheet too long can cause the bottoms to overbrown.

Sugar sprinkle

If you did not roll the dough in sugar before baking, you can still sprinkle additional granulated sugar on warm cookies immediately after they come out of the oven so it adheres slightly to the surface.

Chocolate drizzle

To drizzle with chocolate: place 1/4 cup chopped chocolate or chocolate chips in a microwave-safe bowl and microwave in 20-second bursts, stirring between bursts, until melted and smooth (about 40–60 seconds total). Transfer the melted chocolate to a small piping bag or a resealable plastic bag with a tiny corner snipped. Drizzle the cooled cookies with chocolate in a back-and-forth motion. Allow chocolate to set at room temperature (about 20–30 minutes) or chill briefly to speed setting.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.