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Classic Melt-in-Your-Mouth Butter Cookies (Pipeable or Scoopable)

A stack of golden brown, textured butter cookies resting on a white plate, highlighted by sunlight.
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Make rich, buttery cookies that taste just like the ones from the blue tin. This easy recipe uses basic pantry ingredients and works well for piping or scooping, making it perfect for beginners and holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Optional: 4 ounces semi-sweet chocolate, melted (for dipping)
  • Optional: Sprinkles or coarse sugar (for topping)

Instructions

  1. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy. This takes about 3 minutes.
  2. Beat in the egg yolk and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. For pipeable dough (like Danish butter cookies): Transfer the dough to a piping bag fitted with a large star tip. Pipe small rosettes or strips onto baking sheets lined with parchment paper.
  5. For scoopable dough: Use a small cookie scoop or roll the dough into 1-inch balls and place them on parchment-lined baking sheets. Gently press down on the tops with the bottom of a glass.
  6. Chill the shaped cookies in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape during baking.
  7. Preheat your oven to 350°F (175°C).
  8. Bake the chilled cookies for 10 to 14 minutes, or until the edges are lightly golden brown. The centers should still look pale.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If dipping in chocolate, melt the chocolate according to package directions. Dip half of each cooled cookie into the chocolate and immediately top with sprinkles or coarse sugar, if using. Let the chocolate set completely before serving or storing.

Notes

  • For the best melt-in-your-mouth texture, use room temperature butter that is soft but not melted.
  • If you want to make chocolate dipped butter cookies for Christmas, prepare the chocolate dipping step after the cookies are completely cool.
  • These homemade butter cookies store well in an airtight cookie tin for up to one week.

Nutrition

Find it online: https://rosatasty.com/butter-cookies-recipe-easy-melt-mouth/