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.

Christmas Butter Cookies.

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.

Christmas Butter Cookies.

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.

Christmas Butter Cookies.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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Christmas Butter Cookies.

Christmas Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 30 minutes
  • Cook Time: 13 to 15 minutes
  • Total Time: 25
  • Yield: 24 1x
  • Category: cookies
  • Method: bake
  • Cuisine: American
Print Recipe

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

Units Scale

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

  1. Preheat oven to 350 degrees

For the Cookies

  1. In a medium bowl, mix together the flour, salt and baking powder.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. Frost and decorate the cookies. Let the cookies sit, until the frosting has completely set.
  3. 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.