Homemade Butter Cookies

5 from 4 votes

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

Cook Time15

Chill Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: christmas cookies, danish butter cookies

Servings: Cookies

Calories: 104kcal

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.

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.