Christmas Butter Cookies
Published: January 11, 2016 · Modified: December 18, 2024 by Cindy Gibbs
These tender melt in your mouth Christmas Butter Cookies are my #1 requested cookie recipe. I’ve made these cookies 100’s of times!! They are the perfect cookie to make for the holidays and they get more buttery each day after they’re made.
Published: January 11, 2016 · Modified December 18, 2024 by Cindy Gibbs
I’ve made these melt in your mouth Butter Cookies a zillion…zillion times over the past 50 years. This is one of my two most requested cookie recipes from all of my friends.
These cookies are loaded with butter and then frosted with a rich buttercream frosting. They are even better the day after they are made, and they keep well for several days in an airtight container. I make these wonderful cut out cookies for all Holidays! You will see various cutouts of these cookies posted for different holidays…
Butter makes everything better…well except for my cholesterol. I won’t waste my time baking my favorite recipes, unless I use real butter. Once you try it in a batch of cookies, you will never go back! Real butter and pure vanilla are the key ingredients that make all baked goods AWESOME!
How to make butter cookies
In a medium bowl, mix together the flour, salt and baking powder. In a large bowl, mix butter and powdered sugar on low speed with a mixer until the sugar is incorporated, then on medium speed until the mixture is light and creamy. Stir in dry ingredients that have been sifted together or mixed well with a fork.
Working with about 1/3 of the dough at a time, roll dough out to about 1/4″ in thickness, on a lightly floured surface. You can also use your hands to pat the dough out to the right thickness.
Cut into desired shapes with cookie cutters and place on an ungreased cookie sheet and bake.
Professional tips
- Use pure ingredients in these cookies. Pure butter and pure vanilla extract. It makes a huge difference.
- Do not over bake the cookies. The cookies should still be very light colored on tops and a very light brown on bottoms.
- Cool completely before removing from cookie sheets. These cookies break easily when warm.
- Make the cookies at least one day before you’re going to serve them. The flavor gets better each day after they’re made. I actually make and frost them up to 5 days before serving them for the best buttery flavor.
As I mentioned, this is my most popular cookie recipe. Click here to see my second most popular cookie recipe.
Making the butter icing
Melt the butter in a saucepan or use a microwave. Add the vanilla and 1 tablespoon of the milk and mix it in. Slowly add in the powdered sugar. Add the second tablespoon of milk as needed for perfect spreading consistency. Beat the icing with a spoon until it’s satiny smooth. If the frosting seems too thick, add a tiny bit more milk, only 1 teaspoon at a time. If it’s too thin, add a little more sugar.
If tinting the icing, place a tiny bit of gel food coloring on the point of a knife or toothpick and dip it in the icing, swirling it around some. Mix it in thoroughly and check to see if it’s the color you want. If it’s not there yet, add a tiny bit more. Take care not to add too much at one time.
Frost and decorate the cookies. Let the cookies sit, until the frosting has completely set.
Store the cookies between layers of wax paper in an airtight container.
FAQ’s
Can I freeze this cookie dough?
You can freeze the cookie dough for up to 3 months. Make sure to wrap it tightly. I suggest placing it in a gallon freezer bag. Thaw it in the refrigerator or at room temperature if using immediately.
Can I freeze the baked cookies?
Yes you can freeze the cookies without icing. The icing contains butter and milk. Once it’s thawed, it looks rather funky in color. Place them in an airtight container with waxed paper between the layers. Freeze for up to 3 months.
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Christmas Butter Cookies
- Prep Time: 30 minutes
- Cook Time: 13 to 15 minutes
- Total Time: 25
- Yield: 24 1x
- Category: cookies
- Method: bake
- Cuisine: American
Description
These tender melt in your mouth Butter Cookies are my #1 requested cookie recipe. I’ve made these cookies 100’s of times!! They are the perfect cookie to make for the holidays and they get more buttery each day after they’re made.
Ingredients
For the Cookies
- 2 cups real unsalted butter, softened
- 1 cup powdered sugar
- 4 cups all purpose flour, more for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Icing
- 3 1/2 to 4 cups powdered sugar, maybe more
- 5 1/3 tablespoons (1/3 cup real unsalted butter)
- 1 teaspoon pure vanilla
- 2 tablespoons milk, (enough milk for easy spreading consistency)
Instructions
- Preheat oven to 350 degrees
For the Cookies
- In a medium bowl, mix together the flour, salt and baking powder.
- In a large bowl, mix butter and powdered sugar on low speed with a mixer until the sugar is incorporated, then on medium speed until the mixture is light and creamy. Stir in dry ingredients that have been sifted together or mixed well with a fork.
- Working with about 1/3 of the dough at a time, roll dough out to about 1/4″ in thickness, on a lightly floured surface. Cut into desired shapes with cookie cutters and place on an ungreased cookie sheet.
- Bake for about 13 to 15 minutes or until the bottoms and edges are lightly browned and the tops are still very light, (not browned at all). Cool on a wire rack and decorate with buttercream frosting.
For the Icing
- Melt the butter in a saucepan or use a microwave. Add the vanilla and 1 tablespoon of the milk and mix it in. Slowly add in the powdered sugar. Add the second tablespoon of milk as needed for perfect spreading consistency. Beat the icing with a spoon until it’s satiny smooth. If the frosting seems too thick, add a tiny bit more milk, only 1 teaspoon at a time. If it’s too thin, add a little more sugar.
- Frost and decorate the cookies. Let the cookies sit, until the frosting has completely set.
- Store the cookies between layers of wax paper in an airtight container.
Notes
- These cookies keep well for up to two weeks in an airtight container. They also taste more buttery the day after they are baked.
- Unfrosted cookies can be frozen for up to three months.
I just made these cookies and they’re truly the best cookies I’ve ever made, hands-down. They make amazing holiday cookies, are so buttery, and the frosting is to die for. They are worth it, you should make them. Now that you read my comment, go make them 😉
Does the icing harden enough to put the cookie in a bag as gifts?
Hi Tes, Yes, it does. It takes at least one hour to set up enough for stacking in layers.
I haven’t made them yet. Are they soft or hard cookies?
Hi Irene, They aren’t soft as in little cakes. They are firm but have a melt in your mouth texture. Sort of like shortbread but better. The icing is perfect and they taste more buttery each day they’re stored in an airtight container.
Wonderful Christmas cut out cookies made yesterday to give to family and friends outstanding recipe very tasteful and the frosting is wonderful I baked first patch 13 minutes way to long the rest I backed for 5- 6 minutes rolled out cookies dough thin spread frosting timely for it hardes fast saving recipe for next year yummy good Terri in Aubrey Tx
With the frosting, how much butter -in cups- is needed?
Looking forward to trying this recipe!
Hi Carla, That would be 5 1/3 tablespoons of unsalted butter. However, it doesn’t have to be exact.
Are you sure the measurements of butter in the icing is correct? Wouldn’t it be 1/3 cup and not 1/3 stick?
Hi Amanda, Thanks for catching that. It’s corrected now. Happy Holidays! 🙂
This is an outstanding and so easy. I felt a bit rusty, having not made butter cutouts in years. Every recipe I saw seem to have some very negative reviews, amongst some very excellent reviews. This has confectioner’s sugar, and it give me a great texture. The flavor is of butter is perfect, The dough is very forgiving.. They’re for a good bye party for my cousin/wife and new baby. I will decorate tomorrow. PS I only made 1/2 recipe, as I was skeptical. No more. This is your go-to butter recipe!
Hi Roseanne, I’m so glad you liked them. They are my most popular cookie at Christmas. Happy baking! 🙂
Thank you! I am not a backer but its so simple! I am making those for the 5th time since beginning of 2023. I skip frosting and put nuts on top. Everybody is crazy about them, I need to hide the tin!
Hi Katya, I’m so glad they were a hit. They’re one of my top two cookie recipes.
superb!
Outstanding recipe! This is by far the best recipe for cut outs that I have ever made. The dough came together perfectly and the cookies baked beautifully! And absolutely delicious!
Can I use salted butter? Not a fan of unsalted.
Hi Twila, Yes, you certainly can.
What brand of butter do you use?
Hi Michelle, I use Land o’ Lakes, sometimes Kroger.
I halved the recipe to make a batch of cut out Christmas cookies with my 3 year old. The dough is SO easy and quick to put together! The cookie texture is perfectly soft and melt in your mouth while not being too fragile. She wanted to decorate with sprinkles so I didn’t make the icing. I also added about 3/4 tsp of almond extract (to my half recipe-it was the perfect amount) because I love almond in my baked goods. They were absolutely delicious!
Hi Christa, I’m so glad you liked them! 🙂
Can the dough be made a few days ahead of time and refrigerated for a few days?
Hi Basia, Yes it certainly can.
Easy to follow recipe. Didn’t have to refrigerate before using. Dough seemed to be a bit soft, so I sprinkled a bit of flour on dough as I rolled it before using the cookie cutters. Cookies came out perfect at about 12 minutes. Perfect for decorating cookies, more like shortbread cookies. Buttery & delicious!
Hello, I am getting ready to make these for the first time for Christmas. For the icing I was confused on the unsalted butter. Am I using 5-1/3 tablespoons or am I only using 1/3 cup of the butter? Thank you and I am really looking forward to making and tasting these.
I Dorothy, Using 1/3 cup is fine. It’s also a give and take recipe. If it’s a little thick, add a tiny bit more milk. You want it sort of thin. If it starts to thicken as you’re using it, add a tiny bit more milk. It should be rather thin and easy to spread.
Noo eggs ?
No eggs?
Hi Betty, No, there are no eggs in this recipe, and it’s a great recipe.
I love this butter cookie recipe! It’s the best I’ve found & my #1 go to recipe when I make cookies! Thank you My Country Table for sharing it!!
Hi Lynn, You are so welcome! I hope you’re making some for Easter! 🙂
Hi Micaela, This recipe doesn’t have an egg. It has 4 cups of flour. Make sure to spoon and level your flour so you don’t use too much. If they are crumbly, there’s too much flour or not enough butter was used. Sorry they didn’t turn out for you.
How many cups is 1 lb of sugar
Hi Michele, There are 3 1/2 to 4 cups of powdered sugar in one pound, depending on how it’s packed in the packaging. I updated the recipe to say 3 1/2 to 4 cups.
No eggs or any flavorings such as vanilla or almond in cookie recipe?
Hi Pamela, No these are not a sugar cookie. They have no egg or vanilla and they are delicious! Merry Christmas!
Hi! These sound wonderful! Have you ever made them with gluten free flour? Wondered if that was an option. Thank you! Merry Christmas!
Hi Tracey, No I haven’t. I don’t see why it would be a problem though. If you make them with the GF flour, please let me know how they turned out. Merry Christmas!
I am a bit confused about the amount of powdered sugar to use after reading your response about the quantity of cups in a 1 pound bag of powdered sugar.The recipe says 1 cup of powdered sugar, is this correct?
Hi Rita, Yes it’s one cup.
Thank you for sharing these! I made them for the first time on Friday, and they are great! And they do get better with time! My new favorites! I usually use a glaze icing in place of royal icing, but this icing was a great one too. Next time I am going to see if I can pipe it into the cookies. Thanks again!