Name: Soft Butter Cookies Recipe
Prep time: 15 min
Cook time: PT-490278H24M36S
Total time: PT-490278H24M36S
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); ⅔ cup granulated sugar; 2 egg yolks; 1 tsp vanilla extract (or other extracts); 2 cups all purpose flour; ¼ tsp salt (omit if using salted butter); 2 Tbsp milk (whole or 2%), plus more if needed; Fruit jam (for sandwiching cookies); Chocolate (for dipping or sandwiching cookies)

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Introduction

Soft Butter Cookies are tender, buttery treats that melt in your mouth. Perfect for tea time or festive occasions, these cookies are easy to make and can be dressed up with jam or chocolate for extra indulgence.

A group of eight swirl-shaped cookies are arranged closely in two rows on a silver baking tray, each cookie having a pale golden color with a soft crumbly texture visible on their ridges. They have a spiral pattern with distinct curved lines that start from the center and widen outward, giving each cookie a layered look. Small crumbs are scattered around the cookies on the tray, adding a sense of freshness. The background is a white marbled texture that contrasts gently with the tray and the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
⅔ cup granulated sugar
2 egg yolks
1 tsp vanilla extract (other extracts can be used)
2 cups all purpose flour
¼ tsp salt (omit if using salted butter)
2 Tbsp milk (whole or 2%) (more if needed)
Fruit jam or chocolate for sandwiching or dipping (optional)

Instructions

Step 1: Preheat the oven to 350°F and line cookie trays with parchment paper. If the kitchen is warm, chill the cookies in the refrigerator for 30 minutes before baking to prevent spreading.
Step 2: In a large bowl, cream the softened butter and sugar together using a hand mixer until the mixture is light and fluffy.
Step 3: Add the egg yolks and vanilla extract to the bowl and mix on medium speed until fully combined.
Step 4: Gradually add the flour and salt to the mixture and mix on low speed until large crumbs form.
Step 5: Pour in 2 tablespoons of milk and mix until the dough absorbs the milk. If the dough feels too dry, add an extra teaspoon of milk until it reaches the consistency of thick buttercream. Avoid adding too much milk to prevent cookies from spreading.
Step 6: Transfer the dough into a large, heavy-duty piping bag fitted with a wide open star tip.
Step 7: Pipe the dough onto the prepared trays in rosettes by holding the bag upright. Pipe the dough, pull up slightly, then wrap around the center and gently pull to release.
Step 8: Chill the piped dough if needed before baking.
Step 9: Bake the cookies for 13 to 15 minutes or until the edges turn a light golden brown.
Step 10: Let the cookies cool completely on the baking sheet before handling or decorating. Sandwich with jam or dip in chocolate if desired.

Tips & Variations

Using salted butter? Omit the added salt in the dough to keep flavors balanced.
If you don’t have a piping bag, roll the dough into small balls and flatten slightly before baking.
Add a pinch of cinnamon or lemon zest to the dough for a flavor twist.
For a festive look, gently press a small piece of dried fruit or a chocolate chip into the center before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze baked cookies wrapped tightly in foil and placed in a freezer bag for up to 3 months. Reheat gently in a low oven for a few minutes to regain softness.

How to Serve

The image shows a group of light beige round cookies arranged in two neat rows on a metal tray, each cookie having a raised, spiral swirl pattern on top, making them look soft but firm with crumbly edges. The metal tray rests on a surface with a white marbled texture, and some cookie crumbs are scattered around them, giving a fresh-baked feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, you can use salted butter, but be sure to omit the additional ¼ teaspoon of salt called for in the ingredients to avoid over-salting the dough.

What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can shape the dough into small balls and gently flatten them on the baking tray. The cookies won’t have the rosette shape but will still taste delicious.