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A small dessert plate stacked on top of several other plates, and piled with iced butter cookies.
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5 from 4 votes

Homemade Butter Cookies

These Homemade Butter Cookies are the perfect treat for a chilly afternoon. You’ll love their rich, buttery sweetness and meltingly delicate texture.
Prep Time15 mins
Cook Time15 mins
Chill Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: christmas cookies, danish butter cookies
Servings: 30 Cookies
Calories: 104kcal


For the Cookies

For the Optional Dip


For the Cookies

  • Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high until light and fluffy, about 3 to 5 minutes.
  • Add the egg, vanilla extract, almond extract, and salt. Mix on high speed until thoroughly combined, about 1 to 2 minutes.
  • Add in the flour and mix on low speed until combined and a soft dough forms, about 2 to 3 minutes.
  • Add milk and continue to mix at a low speed until combined. The dough should be smooth, but not runny. Runny dough that cannot stand on its own will spread during baking.
  • Transfer the dough to a piping bag fitted with a large star tip.
  • Pipe cookies into a circular shape onto a baking sheet lined with parchment or a silicone mat.
  • Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.
  • While the cookies are chilling, preheat the oven to 350˚Fahrenheit.
  • Bake for 12 to 15 minutes, or until the edges are a light golden brown.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely for another 10 minutes.

For the Dip

  • Microwave the candy melts in 30-second increments at 50% power in a wide-rimmed bowl. Stir and repeat until the chocolate is completely melted and smooth.
  • Dip the cookie halfway into the melted chocolate and slowly pull up, allowing any excess to drip off. 
  • Place the dipped cookie onto a baking sheet lined with parchment paper and add a few dashes of sprinkles. 
  • Repeat with remaining cookies. Transfer the baking sheet to the refrigerator and let the chocolate set for 15 to 20 minutes before serving.


Serving: 1cookie | Calories: 104kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 26mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Calcium: 4mg | Iron: 1mg