Christmas Butter Cookies are my go-to when the season sneaks up and I want something sweet, simple, and cozy. Maybe you forgot the office cookie swap until the night before, or your kid announced they volunteered you to bring treats to school. Been there. These buttery, crisp-edged cookies are quick to mix, easy to shape, and never fail to impress. The dough is forgiving, the flavor is classic, and they make your kitchen smell like pure holiday joy. If you’re craving a cookie that feels nostalgic and tastes like home, you’ve found it.
The Story Behind This Recipe
From my kitchen to yours—Christmas Butter Cookies mixes classic comfort with a buttery finish. Tested, tasted, and ready for your table. Christmas Butter Cookies are my go-to when the season sneaks up and I want something sweet, simple, and cozy. Maybe you forgot the office cookie swap…
Why this recipe works
These cookies deliver that signature snap on the edges with a soft, tender center. The secret is simple: good butter, proper mixing, and just the right amount of sugar so you get a clean, buttery taste without being overly sweet. The dough is versatile too, so you can pipe it for swirls, roll and slice, or press it into simple shapes with a fork.
Here’s what makes it stand out:
Butter is the star. Use real, good-quality unsalted butter. It melts into the flour and sugar, building flavor and structure. The result is a cookie that tastes rich without feeling heavy.
Chilling gives control. A quick chill helps the dough firm up. That means cleaner shapes, less spreading, and an even bake so your batch all looks the same on the tray.
Simple pantry ingredients. Flour, butter, sugar, egg, vanilla, and a pinch of salt. No special runs to the store. If you like a hint of almond, add a few drops of almond extract for that bakery-style aroma.
Kid-friendly and bake-sale friendly. These are sturdy enough to package up for gifts, yet delicate enough to feel special on a holiday platter. They’re also perfect for decorating with sprinkles or a drizzle of chocolate.
Want more festive inspo? Take a look at my favorite holiday treats in this collection: Christmas Holiday Treats.
Expert Tips and Tricks
- Use room-temperature butter that’s slightly cool to the touch. If it’s greasy-soft, the cookies may spread too much.
- Cream butter and sugar just until fluffy. Overmixing can whip in too much air and lead to uneven texture.
- Measure flour accurately. If you have a scale, use it. If not, fluff your flour, spoon it into the cup, and level it off. Too much flour makes dry cookies.
- Chill dough for 20 to 30 minutes for clean shapes. If piping swirls, chill after piping so they hold the ridges.
- Always bake on cool sheets. A warm tray can melt the butter before the cookies set, causing spreading.
- Decorate smart. Add sprinkles before baking if you want them to stick. Drizzle with chocolate after baking for a pretty finish.
If you’re building a cookie tray, pair these with something chocolatey like these cozy double chocolate snowball cookies. The textures together are perfect.
“I made these for my neighbors, and one of them asked if I picked them up from a fancy bakery. That buttery snap is unreal.”
How to make butter cookies
Ingredients at a glance
What you need:
- 1 cup unsalted butter, room temp
- 2/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, but lovely)
- 2 cups all-purpose flour
- 1/4 teaspoon fine salt
Step-by-step, no stress
1. Beat the butter and sugar until light and creamy, about 2 minutes. You’re looking for soft and fluffy, not mousse-like.
2. Add the egg, vanilla, and almond extract. Mix until smooth. It might look a little satiny and that’s perfect.
3. Add the flour and salt. Mix on low just until the flour disappears. Stop the mixer and scrape the bowl so everything is even. Overmixing can make the cookies tough.
4. Chill the dough for 20 to 30 minutes if rolling into balls or logs. For piped cookies, fill a piping bag fitted with a large star tip and pipe swirls onto a parchment-lined sheet, then chill the tray for 15 minutes.
5. Bake at 350 F for 10 to 12 minutes, until the edges are just turning golden. Pull them before they get too dark. They’ll finish setting on the tray.
6. Cool on the sheet for 5 minutes, then move to a wire rack. Decorate with a drizzle of melted chocolate or press a chocolate drop into the center while warm if you like.
7. Store in an airtight container at room temp for up to a week. They keep their crispness well, and the flavor actually deepens by day two.
For more nostalgic cookie tin vibes, these old fashioned fruitcake cookies hit the same cozy, vintage notes in the best way.
Professional tips
Use high-fat butter. European-style or a quality brand adds extra richness and a cleaner finish. You’ll taste the difference.
Mind your temperature. If the dough warms up in your hands while shaping, pop it back in the fridge. Cooler dough means prettier cookies.
Uniform size is key. Use a small cookie scoop or a kitchen scale for consistent portions so everything bakes evenly.
Parchment over silicone. Parchment helps the edges crisp up better. Silicone mats can sometimes soften the bottoms too much.
Flavor boosters. A pinch of nutmeg or lemon zest brings a light lift without stealing the show. Keep it subtle so the butter stays the star.
Chocolate dip like a pro. Dip half the cookie in melted chocolate, sprinkle with chopped nuts or crushed candy canes, and set on parchment. Beautiful and gift-worthy.
Freezer tips. Freeze dough logs wrapped tightly, then slice and bake from frozen, adding a couple extra minutes. You can also freeze baked cookies and crisp them at 300 F for 3 minutes before serving.
Craving a fruity spin on a classic? Try these sunny pineapple coconut thumbprint cookies for a tropical twist on your cookie platter.
5 styles of Danish Holiday Butter Cookies
Piped swirls
Load a piping bag with a large open star tip and pipe tight swirls onto a lined tray. Chill before baking so the ridges hold. Top with a cherry piece, sprinkles, or a light dusting of sugar. The edges get crisp, and the look screams holiday tin tradition.
Slice-and-bake logs
Shape the dough into a log, roll in coarse sugar or crushed nuts, chill until firm, then slice into coins. This style is great for make-ahead baking and gives perfect round cookies with sparkly edges.
Thumbprints
Roll into balls and press a thumb or the back of a teaspoon in the center. Fill with jam after baking or add jam before if it’s thick and won’t run. Strawberry, raspberry, or apricot are classic and complement the butter perfectly.
Sandwich cookies
Bake small rounds, then sandwich with a thin layer of jam or chocolate ganache. They look fancy but are easy and taste amazing. Keep the filling thin so the butter flavor still shines.
Chocolate-dipped and sprinkled
Dip cooled cookies halfway in melted chocolate and top with chopped pistachios, toasted coconut, or festive sprinkles. This style is showy for cookie boxes and lets you mix flavors on a single tray.
Common Questions
Can I make the dough ahead?
Yes. Chill it up to 3 days or freeze up to 2 months. Let chilled dough sit for 10 to 15 minutes at room temp before shaping so it’s easier to work with.
Why did my cookies spread too much?
The butter was likely too soft, or the dough was too warm. Chill longer, use cool baking sheets, and measure flour carefully.
Can I use salted butter?
You can, but reduce added salt and know that different brands vary in saltiness. Unsalted gives you better control over flavor.
How do I keep them crisp?
Bake until the edges are just golden and let them cool completely before storing. Use an airtight tin with a small piece of parchment inside to absorb moisture.
Can I pipe the dough if it feels stiff?
If it’s too firm, let it rest a few minutes at room temp. You can also add a teaspoon of milk to loosen it slightly, but go slow to avoid over-softening.
Ready to bake and share?
If you’re looking for a holiday cookie that checks every box, these Christmas Butter Cookies do it. Classic flavor, flexible shapes, and a texture that makes you want to grab another right away. If you want a speedy option, this guide for Easy Christmas Butter Cookies – Ready in 20 Minutes! – Drive Me … is a great resource to compare timing and techniques. Keep a batch of dough in the fridge, bake as needed, and enjoy that warm, buttery aroma whenever you want. Wishing you a plate full of joy and a kitchen that smells like the holidays.
Christmas Butter Cookies
Ingredients
Method
- Beat the butter and sugar until light and creamy for about 2 minutes.
- Add the egg, vanilla, and almond extract, and mix until smooth.
- Add the flour and salt, and mix on low just until flour disappears. Scrape the bowl to ensure even mixing.
- Chill the dough for 20 to 30 minutes if rolling into balls or logs.
- For piped cookies, fill a piping bag fitted with a large star tip and pipe swirls onto a parchment-lined sheet. Chill tray for 15 minutes.
- Bake at 350 F for 10 to 12 minutes, until the edges are just turning golden.
- Cool on the sheet for 5 minutes, then move to a wire rack. Decorate with chocolate or sprinkles if desired.
