Name: Easy Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup Unsalted Butter - softened to room temperature; 2/3 cup Powdered Sugar; 1 teaspoon Vanilla Extract; 2 cups All-Purpose Flour - spooned and leveled; 1/4 cup Cornstarch; 1/4 teaspoon Salt

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These butter cookies deliver pure, rich butter flavor in every tender bite with a texture so delicate they practically dissolve on your tongue. No fancy ingredients, no complicated techniques—just the simplicity of real butter doing what it does best.

Quick Summary

One bowl, six ingredients, and a basic cookie scoop are all you need. These easy butter cookies skip the chilling step and come together in under 30 minutes, making them perfect when you want a homemade treat without the fuss. They’re the kind of simple dessert that reminds you why the classics never go out of style.

Why This Recipe Works

High butter-to-flour ratio creates that signature melt-in-your-mouth texture and intense butter flavor
Softened butter (not melted) gets beaten with sugar to incorporate air, resulting in lighter, more tender cookies
Cornstarch addition makes the cookies extra delicate and prevents them from spreading too thin
No chilling required means you can go straight from mixing to baking in minutes
Simple shaping method uses a cookie scoop for perfectly uniform cookies every time

Ingredient Notes

Unsalted Butter – The star ingredient. Use high-quality butter for best flavor since there’s nowhere to hide here. Softened to room temperature (should leave a slight indent when pressed).

Powdered Sugar – Creates a more delicate, tender crumb than granulated sugar and dissolves instantly into the butter.

All-Purpose Flour – Provides structure. Spoon and level for accuracy to avoid dry, crumbly cookies.

Cornstarch – The secret to that signature tender, almost shortbread-like texture. Don’t skip it.

Vanilla Extract – Enhances the butter flavor without competing with it. Pure vanilla works best.

Salt – Just a pinch balances the sweetness and makes the butter flavor more pronounced.

How to Make Butter Cookies

Prep Your Workspace

Line two baking sheets with parchment paper and preheat your oven to 350°F. Room temperature ingredients mix more evenly, so pull your butter out 30-45 minutes before you start.

Cream the Butter and Sugar

Beat the softened butter with an electric mixer on medium speed for 1-2 minutes until it’s smooth and creamy. Add the powdered sugar and beat for another 2-3 minutes until the mixture is light, fluffy, and nearly white in color. This step incorporates air and creates that tender texture, so don’t rush it.

Add the Vanilla

Mix in the vanilla extract until just combined. The mixture should smell rich and buttery with a hint of vanilla sweetness.

Combine the Dry Ingredients

Whisk together the flour, cornstarch, and salt in a separate bowl. This ensures even distribution of the cornstarch, which is critical for texture.

Mix the Dough

Add the dry ingredients to the butter mixture all at once. Mix on low speed just until the flour disappears and the dough comes together. It should look soft and slightly crumbly but hold together when pressed. Overmixing here leads to tough cookies, so stop as soon as you see no more dry flour.

Shape and Bake

Use a 1-tablespoon cookie scoop to portion the dough into balls. Roll each ball between your palms to smooth it out, then place them 2 inches apart on your prepared baking sheets. Gently flatten each ball with the bottom of a glass or your palm to about 1/2-inch thickness—they won’t spread much on their own. Bake for 10-12 minutes until the edges are just barely starting to turn golden. The centers should still look pale and soft.

Cool Properly

Let the cookies sit on the baking sheet for 3 minutes—they’re very delicate when hot. Transfer them carefully to a cooling rack where they’ll firm up and develop that perfect tender-crisp texture.

Pro Tip

Press a fork in a crosshatch pattern on top of each cookie before baking for that classic butter cookie look. This also helps them bake more evenly by flattening them uniformly.

Expert Tips

Visual doneness check: Look for the faintest hint of gold at the edges only. If the tops or centers are browning, you’ve overbaked them. These cookies should remain pale with just a whisper of color at the edges.
Texture validation: A properly baked butter cookie should feel firm at the edges but give slightly in the center when gently pressed. After cooling, it should have a tender bite that melts quickly in your mouth, not crunch.
Butter temperature matters: Press your finger into the butter—it should leave an indent but not sink in completely. Too soft and the cookies spread too much; too firm and they won’t cream properly.
Spacing precision: These cookies spread minimally, so 2 inches is sufficient. You can fit 12-15 cookies per standard baking sheet.
Even thickness: Flatten all cookies to the same thickness so they bake evenly. Inconsistent thickness means some will overbake while others stay underdone.

Storage & Freezing

Room Temperature: Store in an airtight container at room temperature for up to 1 week. Layer with parchment paper to prevent sticking. These cookies stay tender without any tricks.

Freezer (Baked): Cool completely, then layer in an airtight container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature for 15 minutes before serving.

Freezer (Dough): Shape dough into balls and freeze on a baking sheet until solid (1-2 hours). Transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time and flattening them before baking.

FAQ

Can I use salted butter instead? Yes, but omit the salt called for in the recipe. The cookies will have a slightly more pronounced salty-sweet flavor, which some people prefer. Just make sure to taste your dough and adjust if needed.

Why did my cookies spread too much? Your butter was likely too warm when you started mixing, or you didn’t measure the flour accurately. Make sure butter is softened but still holds its shape, and always spoon and level flour rather than scooping directly from the bag.

Can I make these without cornstarch? You can replace the cornstarch with an equal amount of flour, but the texture will be less delicate and more like a standard cookie. The cornstarch is what gives these that melt-in-your-mouth quality, so it’s worth keeping if possible.

How do I know when they’re done? Look for the edges to be set and just barely starting to turn the lightest golden color. The centers should still look pale and soft. They’ll seem underdone, but they’ll firm up as they cool. It’s better to underbake slightly than overbake.

Can I add flavor variations? Absolutely. Add 1/2 teaspoon almond extract along with the vanilla for a subtle almond flavor, or stir in 1 tablespoon of lemon zest after mixing the dough for lemon butter cookies. You can also roll the dough balls in colored sugar before baking for a festive touch.