Ultimate Butter Cookie Dough (Make 6+ different cookies!)

Why you’ll love this recipe:

My heart belongs to butter cookies. They have lightly golden, crisp edges, a rich buttery texture, and a subtle sweetness.

And this cookie recipe is so versatile and super fun!

• Only 10 minutes to make the dough!
• Make endless variations of holiday cookies with various mix-ins.
• Easy dough to work with.

Skip the store-bought cookie tins this year, and you won’t be disappointed.

My homemade butter cookies are SO much better. These festive Christmas cookies make thoughtful gifts too!

Key Ingredient Notes:

• Unsalted butter – Three sticks of butter may seem like a lot, and it is! Butter is a crucial ingredient that gives a butter cookie it’s rich, buttery taste. If you only have salted butter, omit the salt from this recipe.
• White sugar sweetens the cookies without competing with the butter flavor.
• Eggs – One of the main differences between a shortbread cookie and a butter cookie are eggs! Eggs make the dough less crumbly than a shortbread cookie.
• All-purpose flour – If possible, I recommend weighing the flour with a kitchen scale for the most accurate results. If you don’t have one, use the spoon and level method. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife.
• Baking powder – While not all butter cookies require leavening, I find it gives these cookies the perfect texture!
• Salt – A small amount of salt enhances sweetness.

How to make butter cookie dough:

• In the bowl of a stand mixer with the paddle attachment, beat the sugar and butter until pale and fluffy, about 2 minutes.
• Add the eggs and vanilla and beat it for another 2 minutes.
• Add the flour, baking powder, and salt, then mix until a thick cookie dough forms.

• Transfer the cookie dough to a clean work surface and knead the dough into a smooth ball.
• Divide the dough into 6 equal balls, about 220 grams each.
• Use the cookie dough portions to make any of the cookie variations you like!

How to make chocolate cutout cookies:

• In the same bowl you made the cookie dough, combine 220 grams of the cookie dough (one ball) with the cocoa powder and milk. Mix until well combined.
• Transfer the cookie dough to a clean work surface and form it into a smooth ball.
• Place the dough between two pieces of parchment paper and roll it into a 1/2-inch thick circle. The parchment keeps it from sticking to the counter.
• Use Christmas cookie cutters to cut out the cookies. Arrange them on a baking sheet lined with parchment paper. Form the scraps back into a ball, roll it out, and cut out more cookies.
• Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Cool the cookies on the baking sheet for at least 3 minutes, then transfer them to a wire rack. Hot cookies need a few minutes to cool and set up.

Candy Cane Cookies:

What you need:

• Cookie dough – You need 220 grams of cookie dough, or one cookie dough ball.
• Red food coloring –  Either liquid or gel food coloring works great. If you don’t want to use food coloring, use chocolate cookie dough to create fun candy cane shaped cookies!

How to make candy cane cookies:

• Divide the 220 gram ball of cookie dough in half.
• In the same mixing bowl you made the cookie dough, combine half of the cookie dough and a few drops of red food coloring. Mix until the cookie dough is evenly red.
• Now you have two dough balls, one red and one white. Divide each ball into 10 pieces, so you have twenty total.
• Roll each piece into a ball, then roll the ball into a thin 3-inch log. Twist the red and white logs together, then gently roll into a smooth log. Shape it into a candy cane.
• Place the cookies on a baking sheet lined with parchment paper.
• Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Let the cookies cool and set up on the sheet pan for at least 3 minutes, then transfer to a wire rack.

Snickerdoodle Cookies:

What you need:

• Cookie dough – You need 220 grams of cookie dough, or one cookie dough ball.
• Sugar & cinnamon – To make the cinnamon sugar coating! Feel free to add more cinnamon if you like a strong cinnamon flavor.

How to make snickerdoodle cookies:

• In a medium bowl, stir the sugar and cinnamon. Set aside.
• Divide the dough into 12 equal pieces. Roll each piece between your palms into a smooth ball.
• Roll each dough ball in the cinnamon sugar, then place the cookies on a sheet pan lined with parchment paper.
• The cookies don’t spread much, so I like to flatten them with my hands first.
• Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Transfer the cookies to a wire rack to cool.

Teddy Bear Cookies:

What you need:

• Cookie dough – You need 220 grams of cookie dough, or one cookie dough ball.
• Melted chocolate – To make things easy, I recommend Ghirardelli melting chocolate wafers. They don’t need to be tempered to set up properly.

How to make teddy bear cookies:

• Divide the dough into 12 equal pieces, about 18 grams per ball. Take 3/4 of the dough ball and roll it between your palms into a smooth ball. Place it on a baking sheet lined with parchment paper.
• Take a small piece from the remaining 1/4 of the dough, flatten it, and place it on the dough ball to make the snout, as pictured below.
• Divide the last little piece into 2 equal parts, roll them into balls, and use them for the ears. Repeat with the remaining cookie dough balls.
• Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Transfer the cookies to a wire rack to cool.
• Once the cookies are cool, pipe the eyes and mouth on the bears with melted chocolate.

Butterfinger Cookie Bars:

What you need:

• Cookie dough – You need 220 grams of cookie dough, or one cookie dough ball.
• Butterfinger pieces – Feel free to use any kind of candy bits here! I’ve tried chocolate mint bits and it was fantastic too. You could also use mini chocolate chips or chopped nuts.

How to make butterfinger cookies:

• Mix the Butterfinger pieces into the cookie dough ball. I just do it with my hands on the counter, but a mixer works too!
• Place the dough between two sheets of parchment paper and roll into a 1/2-inch thick rectangle.
• Use a sharp knife to slice the cookies into 12 rectangles. Place them on a baking sheet lined with parchment paper.
• Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes.
• Let the cookies cool and set up on the sheet pan for at least 3 minutes before you transfer them to a wire rack.

Holiday Sprinkle Cookies:

What you need:

• Cookie dough – You need 220 grams of cookie dough, or one cookie dough ball.
• Holiday sprinkles – Use any of your favorite festive-colored sprinkles! Jimmies, sanding sugar, or nonpareils all work great!

How to make holiday sprinkle cookies:

• Pour the sprinkles into separate bowls.
• Divide the cookie dough into 12 equal pieces, about 18 grams per dough ball. Roll between your palms into smooth balls.
• Roll each cookie dough ball in sprinkles and place them on a baking sheet lined with parchment paper.
• The cookies don’t spread much, so I like to flatten them with my hand before they go in the oven.
• Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Transfer the cookies to a wire rack to cool.

Make-Ahead Tips:

• You can make the unbaked cookie dough or the danish butter cookies ahead of time and freeze for later.
• To freeze the cookie dough: Make the cookie dough as directed, then portion it into six equal disks. Wrap each disk in plastic wrap, then transfer them to a ziplock freezer bag. Let the dough thaw on the counter or in the refrigerator overnight before you plan to work with it. Use within 3 months.
• To freeze the butter cookies: Make your butter cookies, then let them cool completely. Transfer them to an airtight container and freeze for up to 3 months. Defrost on the counter, in the fridge overnight, or in the microwave until slightly warm.

FAQs:

More Christmas Cookies:

• Honey Cookies (Heirloom Recipe)
• Thin and Crispy Chocolate Chip Cookies
• Russian Tea Cakes (Snowball Cookies)
• Classic Linzer Cookies