20 Delicious Butter Cookies Recipes for Sweet Tooths

Oh, butter cookies—the simple, melt-in-your-mouth treats that turn any moment into a celebration! Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Butter Cookies Recipes for Sweet Tooths is your golden ticket to buttery bliss. From classic shortbread to creative twists, there’s a recipe here to satisfy every craving. Ready to bake your way to happiness? Let’s dive in!

Classic Butter Cookies

Ready to bake cookies that scream comfort? These Classic Butter Cookies are your ticket to buttery, melt-in-your-mouth bliss—no fancy skills needed.

Ingredients

• 1 cup unsalted European-style butter, room temperature
• 2/3 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 1/4 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the unsalted European-style butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. Gradually mix in the sifted all-purpose flour and fine sea salt until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a small ice cream scoop.
6. Flatten each ball slightly with the bottom of a glass dipped in sugar. Tip: This adds a subtle crunch and sparkle.
7. Bake for 12-14 minutes, or until the edges are just golden. The centers should remain pale.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a delicate crumb and rich, buttery flavor. Serve them alongside a dollop of lemon curd for a zesty twist.

Vanilla Bean Butter Cookies

Absolutely no one can resist the buttery, vanilla-kissed allure of these cookies—crisp edges, tender centers, and speckled with real vanilla bean magic.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 2 tsp vanilla bean paste
• 2 1/2 cups all-purpose flour
• 1/2 tsp fine sea salt

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and vanilla bean paste, mixing until fully incorporated.
4. Sift together flour and salt, then gradually add to the butter mixture on low speed until just combined.
5. Divide dough in half, shape into logs, wrap in plastic, and chill for 1 hour for easier slicing.
6. Slice logs into 1/4-inch thick rounds, place on prepared sheets 2 inches apart, and bake for 12-14 minutes until edges are golden.
7. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Crumbly yet melt-in-your-mouth, these cookies boast a rich vanilla depth. Serve alongside a dollop of lemon curd for a bright contrast or crumble over vanilla ice cream for an indulgent twist.

Chocolate Dipped Butter Cookies

These aren’t your grandma’s butter cookies—unless she’s a pastry chef. Transform the classic into a decadent, chocolate-dipped delight with a melt-in-your-mouth texture that’s downright addictive.

Ingredients

• 1 cup unsalted European-style butter, softened
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 8 oz high-quality dark chocolate, finely chopped
• 1 tbsp coconut oil

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream together softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
3. Add vanilla extract and mix until fully incorporated.
4. Gradually add sifted flour and fine sea salt to the butter mixture, mixing on low speed until just combined. Tip: Overmixing leads to tough cookies.
5. Roll dough into 1-inch balls and place them 2 inches apart on prepared baking sheets. Flatten slightly with the bottom of a glass.
6. Bake for 12-14 minutes, or until edges are lightly golden. Tip: Rotate baking sheets halfway through for even baking.
7. Transfer cookies to a wire rack and cool completely, about 30 minutes.
8. In a double boiler, melt dark chocolate and coconut oil over low heat, stirring until smooth. Tip: Coconut oil ensures a glossy finish and easy dipping.
9. Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off. Place on parchment paper to set, about 1 hour.

Amazingly crisp yet tender, these cookies strike the perfect balance with rich chocolate and buttery goodness. Serve them stacked high on a vintage cake stand for a show-stopping dessert table centerpiece.

Lemon Glazed Butter Cookies

Zesty and bright, these lemon glazed butter cookies are your next baking obsession. Whip them up in a flash for a treat that’s equal parts tangy and sweet.

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 1/2 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 1 cup powdered sugar, sifted

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, beating well after each addition.
4. Sift together the all-purpose flour and fine sea salt, then gradually incorporate into the wet ingredients until just combined.
5. Fold in the finely grated lemon zest and 1 tablespoon of fresh lemon juice until evenly distributed throughout the dough.
6. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
8. While the cookies cool, whisk together the sifted powdered sugar and remaining 1 tablespoon of fresh lemon juice to create a smooth glaze.
9. Drizzle the lemon glaze over the cooled cookies, allowing it to set before serving.

Rich in flavor with a delicate crumb, these cookies boast a perfect balance of citrus and sweetness. Serve them alongside a cup of Earl Grey tea for an afternoon pick-me-up or as a light dessert after a summer meal.

Almond Butter Cookies

Zesty and nutty, these Almond Butter Cookies are your next baking obsession. Grab your apron—let’s turn simple ingredients into crispy, golden perfection.

Ingredients

• 1 cup almond butter, smooth and unsweetened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond butter, sugar, egg, vanilla extract, baking soda, and sea salt. Mix until a cohesive dough forms. Tip: For extra flavor, toast the almond butter lightly before using.
3. Using a tablespoon, scoop the dough and roll into 1-inch balls. Place them 2 inches apart on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar between presses for a sparkly finish.
5. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Light and crumbly with a rich almond flavor, these cookies pair perfectly with a cold glass of oat milk. Try sandwiching them with dark chocolate ganache for an indulgent twist.

Cinnamon Sugar Butter Cookies

Kickstart your baking spree with these Cinnamon Sugar Butter Cookies—crispy edges, chewy centers, and a spicy-sweet crunch that’s downright addictive.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 3/4 cups all-purpose flour, sifted
• 2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1 tbsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, beating until fully incorporated.
4. Sift together the all-purpose flour, ground cinnamon, and fine sea salt in a separate bowl.
5. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these cookies boast a buttery richness with a fiery cinnamon kick. Serve them stacked high with a drizzle of caramel for an extra indulgent twist.

Maple Pecan Butter Cookies

Zesty and utterly irresistible, these Maple Pecan Butter Cookies blend rich, nutty flavors with a hint of maple sweetness. Perfect for your next coffee break or as a gourmet gift, they’re a snap to make but taste like a bakery masterpiece.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1/2 cup pure maple syrup, grade A dark amber
• 2 1/4 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1 cup pecans, toasted and finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the clarified butter and maple syrup together until light and fluffy, about 3 minutes.
3. Gradually add the sifted flour and sea salt to the butter mixture, mixing until just combined.
4. Fold in the toasted pecans, ensuring they’re evenly distributed throughout the dough.
5. Whisk together the lightly beaten egg and vanilla extract in a small bowl, then incorporate into the dough until smooth.
6. Using a cookie scoop, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the back of a spoon, creating a rustic, uneven surface for texture.
8. Bake for 12-14 minutes, or until the edges are golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Crisp edges give way to a tender, buttery center in these cookies, with the pecans adding a delightful crunch. Drizzle with extra maple syrup before serving for an extra touch of sweetness, or pair with a sharp cheddar for a surprising flavor contrast.

Orange Zest Butter Cookies

Let’s bake Orange Zest Butter Cookies that’ll steal the spotlight at any gathering. These citrusy delights are your next obsession, blending buttery richness with a zesty kick.

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 1 tbsp orange zest, finely grated
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Sift in the all-purpose flour and sea salt, then fold in the finely grated orange zest until the dough comes together.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten slightly with the back of a spoon.
6. Bake for 12-14 minutes, or until the edges are just golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Absolutely divine, these cookies boast a crisp edge with a tender center, bursting with bright orange flavor. Serve them alongside a dollop of mascarpone for an elegant twist.

Raspberry Filled Butter Cookies

Just when you thought butter cookies couldn’t get any better, we’re stuffing them with raspberry jam. These aren’t your grandma’s cookies—unless your grandma is a pastry chef.

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 1/2 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1/2 cup high-quality raspberry jam
• 1 tbsp whole milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg, milk, and vanilla extract to the butter mixture, mixing until fully incorporated.
4. Sift the flour and sea salt together, then gradually add to the wet ingredients, mixing just until the dough comes together.
5. Divide the dough into two equal parts, wrap in plastic, and chill for 30 minutes to firm up.
6. Roll out the dough to 1/4-inch thickness on a lightly floured surface and cut into rounds using a 2-inch cookie cutter.
7. Place half the rounds on the prepared baking sheets, spoon 1 tsp raspberry jam onto each, leaving a small border.
8. Use a smaller cutter to make a hole in the center of the remaining rounds, then place these on top of the jam-covered bases, pressing the edges to seal.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a wire rack.

Golden, buttery, and with a surprise burst of raspberry, these cookies are a textural dream. Serve them dusted with powdered sugar for an extra touch of elegance.

Peanut Butter Swirl Cookies

Kickstart your baking spree with these Peanut Butter Swirl Cookies—soft, chewy, and marbled with rich peanut butter goodness. Perfect for dunking or devouring straight off the tray.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup creamy peanut butter, divided

Instructions

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing until just combined.
6. Divide the dough in half. Mix 1/4 cup peanut butter into one half.
7. Alternate spoonfuls of each dough on the baking sheets. Swirl with a knife for a marbled effect.
8. Bake for 10-12 minutes, until edges are lightly golden. Let cool on sheets for 5 minutes.
9. Transfer to a wire rack to cool completely.

Peanut Butter Swirl Cookies boast a tender crumb with pockets of molten peanut butter. Serve warm with a cold glass of almond milk for the ultimate comfort snack.

Coconut Butter Cookies

Viral for a reason, these Coconut Butter Cookies are your next baking obsession. Crispy edges, chewy centers, and a tropical twist that’ll have you hitting the kitchen stat.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup shredded coconut, toasted

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking soda, and sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently fold in the toasted shredded coconut until evenly distributed throughout the dough.
7. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Flaky, buttery, and packed with coconut flavor, these cookies are a textural dream. Serve them warm with a scoop of vanilla ice cream for an indulgent twist.

Espresso Butter Cookies

Bold flavors meet buttery bliss in these espresso butter cookies—perfect for your next coffee break or dessert spread.

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 2 tbsp finely ground espresso beans
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg to the butter mixture, mixing until fully incorporated.
4. Sift in the all-purpose flour, finely ground espresso beans, and sea salt, stirring until a cohesive dough forms.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with the bottom of a glass for even baking.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with a deep coffee flavor, these cookies boast a crisp edge and a tender center. Serve them alongside a shot of espresso for the ultimate coffee lover’s treat.

Ginger Spiced Butter Cookies

Just when you thought butter cookies couldn’t get any better, we’re throwing ginger into the mix for a spicy twist. These cookies are a game-changer—crispy edges, chewy centers, and a kick that’ll keep you coming back.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 3 cups all-purpose flour, sifted
• 1 tbsp ground ginger
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Sift together the all-purpose flour, ground ginger, baking powder, and fine sea salt in a separate bowl.
5. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Using a cookie scoop, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly spiced with ginger, these cookies boast a melt-in-your-mouth texture with a subtle heat. Serve them alongside a scoop of vanilla ice cream for an unexpected dessert pairing.

Honey Lavender Butter Cookies

Perfectly balanced between sweet and floral, these cookies are your next obsession. Packed with flavor, they’re surprisingly simple to whip up.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup honey
• 2 pasture-raised eggs, lightly beaten
• 2 1/2 cups all-purpose flour
• 1 tbsp culinary lavender buds
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the honey and lightly beaten eggs to the butter mixture, mixing until fully incorporated.
4. Sift in the all-purpose flour, then add the culinary lavender buds and sea salt, mixing just until the dough comes together.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: For even baking, rotate the baking sheets halfway through.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: The cookies will firm up as they cool.
8. Store in an airtight container to maintain freshness. Tip: For an extra floral note, sprinkle additional lavender buds on top before baking.

Golden edges give way to a tender, melt-in-your-mouth center, with the lavender’s aroma shining through. Serve these at your next brunch or package them beautifully for a thoughtful homemade gift.

Pistachio Butter Cookies

Unleash the crunch with these buttery, nutty delights that’ll have your taste buds dancing. Perfect for your next coffee break or as a sweet gift, these cookies are a game-changer.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 cups all-purpose flour
• 1/2 cup pistachio butter
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Mix in the pistachio butter and vanilla extract until the mixture is homogenous.
5. Sift the all-purpose flour and sea salt together, then fold into the wet ingredients until just combined to avoid overworking the dough.
6. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pistachio butter cookies offer a delicate crunch outside with a tender, melt-in-your-mouth center. Serve them alongside a dollop of vanilla ice cream for an irresistible contrast or drizzle with dark chocolate for an extra layer of decadence.

Matcha Green Tea Butter Cookies

These matcha green tea butter cookies **steal the spotlight** with their vibrant hue and rich, earthy flavor. **Whip up** a batch for a snack that’s as Instagrammable as it is irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 2 tbsp culinary-grade matcha powder
• 1/2 tsp fine sea salt

Instructions

1. **Preheat** your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, **cream together** the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. **Add** the lightly beaten egg to the butter mixture, mixing until fully incorporated.
4. **Sift together** the all-purpose flour, matcha powder, and fine sea salt in a separate bowl.
5. **Gradually mix** the dry ingredients into the wet ingredients until a dough forms. Tip: Avoid overmixing to keep the cookies tender.
6. **Roll** the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. **Flatten** each ball slightly with the back of a spoon or your fingers for even baking.
8. **Bake** for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will firm up as they cool, so don’t overbake.
9. **Let cool** on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flair, dust with additional matcha powder before serving.

**Enjoy** the buttery crispness giving way to a soft, matcha-infused center. **Pair** with a hot cup of sencha for a full tea experience or crumble over vanilla ice cream for a decadent dessert twist.

Red Velvet Butter Cookies

Absolutely irresistible, these Red Velvet Butter Cookies blend the iconic flavor of red velvet with the melt-in-your-mouth texture of butter cookies. Perfect for gifting or indulging, they’re a showstopper with minimal effort.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour, sifted
• 2 tbsp unsweetened cocoa powder, Dutch-processed
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp red gel food coloring
• 1/2 cup white chocolate chips, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
6. Fold in the red gel food coloring until the dough is uniformly colored, being careful not to overmix.
7. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: For chewier cookies, slightly underbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle over the cooled cookies. Tip: Use a piping bag for more precise drizzling.

Delightfully crisp on the outside with a tender, cake-like center, these cookies offer a luxurious twist on classic red velvet. Serve them stacked high on a vintage cake stand for an eye-catching dessert table centerpiece.

Salted Caramel Butter Cookies

Elevate your cookie game with these irresistible salted caramel butter cookies. Perfectly balanced, they’re a sweet-salty dream with a melt-in-your-mouth texture.

Ingredients

• 1 cup unsalted European-style butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1/2 cup salted caramel sauce, homemade or store-bought
• Flaky sea salt, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the beaten egg to the butter mixture, ensuring it’s fully incorporated before proceeding.
4. Sift in the flour and fine sea salt, mixing just until the dough comes together. Tip: Overmixing leads to tough cookies.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Using the back of a measuring spoon, make an indentation in the center of each dough ball.
7. Fill each indentation with 1/2 tsp of salted caramel sauce. Tip: Warm the caramel slightly for easier handling.
8. Bake for 12-14 minutes, or until the edges are lightly golden. Tip: The centers will look soft but will firm up as they cool.
9. Immediately sprinkle each cookie with a pinch of flaky sea salt after removing from the oven.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Flaky sea salt enhances the caramel’s richness, while the buttery cookie base offers a crisp yet tender bite. Serve these gems alongside a scoop of vanilla bean ice cream for an indulgent twist.

White Chocolate Cranberry Butter Cookies

Whip up these buttery delights that blend the tartness of cranberries with the creamy sweetness of white chocolate—perfect for your next cookie swap or cozy night in.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup dried cranberries
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Whisk together the flour, baking powder, and sea salt in a separate bowl, then gradually mix into the wet ingredients until just combined.
5. Fold in the dried cranberries and white chocolate chips with a spatula to distribute evenly.
6. Using a cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden but centers are still soft.
8. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make these cookies the star of your dessert table with their melt-in-your-mouth texture and a balance of sweet and tart flavors. Serve alongside a glass of cold milk or crumble over vanilla ice cream for an extra indulgent treat.

Dark Chocolate Mint Butter Cookies

These cookies blend rich, dark chocolate with refreshing mint in a buttery, melt-in-your-mouth base. Transform your cookie jar with this bold flavor duo.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened dark cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure peppermint extract
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking powder, and sea salt until fully combined.
3. In a large bowl, cream butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg and peppermint extract to the butter mixture, beating until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Fold in dark chocolate chips with a spatula.
6. Scoop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, until edges are set but centers are still soft. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Zesty mint cuts through the deep chocolate for a cookie that’s crisp at the edges, chewy in the middle. Serve sandwiched with mint chocolate ganache for an extra indulgent treat.

Conclusion

Every cookie lover will find something to adore in our roundup of 20 Delicious Butter Cookies Recipes! Whether you’re a seasoned baker or just starting out, these sweet treats promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest for fellow sweet tooths to discover!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.