Old Fashioned Butter Cookie Recipe

This Old Fashioned Butter Cookie Recipe will yield a delicious rich tasting, buttery, crispy, melt in your mouth cookie. These cookies go perfect with a cup of coffee or a tall glass of milk!

Ever since I was a little kid, I have always loved a good butter cookie. I always enjoyed those Danish butter cookies in the blue can. I just LOVE that buttery taste. Today I’m sharing this old fashioned butter cookie recipe with you.

If you love a good butter cookie, you’re going to love this recipe! One of the things I like about making these cookies is that it’s a slice and bake method. You mix the dough, roll it into a log, refrigerate and then slice and bake. Easy!

With just three ingredients, here is what you will need:

Ingredients

• 1 cup (227g) butter, softened
• 3 cups (405g) all-purpose flour
• 3/4 cup (173g) plus 2 tablespoons sugar
• 1 cup (203g) sanding sugar (optional)

Instructions

• Gather and prepare all ingredients, mise en place, if desired.
• Beat butter and sugar in the bowl of a stand mixer or a large mixing bowl with a hand mixer on medium speed until butter is light and fluffy. Scrape down the bowl with a rubber spatula.
• Add the flour and beat on low increasing to medium until most of the flour is incorporated.
• Turn out ingredients onto a large piece of waxed paper and slowly mix in the remaining flour with your hands until completely combined. (The dough will be crumbly at first, but keep working the crumbs in with your hands until combined.)
• Roll the dough into a 15-inch log.
• If you’re using sanding sugar, sprinkle it all over the dough and carefully roll the log into the sugar on all sides until covered.
• Wrap dough in waxed paper and refrigerate for 30 minutes to an hour until firm.
• Preheat oven to 325° F.
• Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
• After dough is chilled, unwrap and slice into thick slices with a large sharp knife.
• Place cookies on cookie sheet about 1 inch apart. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)
• Bake cookies for 20 minutes or until just beginning to turn brown.
• Transfer cookies to a wire rack to cool.
• Enjoy!

Old Fashioned Butter Cookie Recipe

 

This Old Fashioned Butter Cookie Recipe will yield a delicious rich tasting, buttery, crispy, melt in your mouth cookie. These cookies go perfect with a cup of coffee or a tall glass of milk!

 

• 1 cup (227g) butter (softened)
• 3 cups (405g) all-purpose flour
• 3/4 cup (173g) plus 2 tbsp sugar
• 1 cup (203g) sanding sugar (optional)

1. Gather and prepare all ingredients, mise en place, if desired.

2. Beat butter and sugar in the bowl of a stand mixer or a large mixing bowl with a hand mixer on medium speed until butter is light and fluffy. Scrape down the sides of the bowl with a rubber spatula.

3. Add the flour and beat on low increasing to medium until most of the flour is incorporated.

4. Turn out ingredients onto a large piece of waxed paper and slowly mix in the remaining flour with your hands until completely combined. (The dough will be crumbly at first, but keep working the crumbs in with your hands until combined.)

5. Roll the dough into a 15-inch log.

6. If you’re using sanding sugar, sprinkle it all over the dough and carefully roll the log into the sugar on all sides until covered.

7. Wrap dough in waxed paper and refrigerate for 30 minutes to an hour until firm.

8. Preheat oven to 325° F.

9. Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)

10. After dough is chilled, unwrap and slice into thick slices with a large sharp knife.

11. Place cookies on cookie sheet about 1 inch apart. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)

12. Bake cookies for 20 minutes or until just beginning to turn brown.

13. Transfer cookies to a wire rack to cool.

14. Enjoy!

Store cookies in an airtight container or sealed food storage bag for 2-3 days.

Cookies can be frozen for 3 months in an airtight freezer bag or container.

Cookie dough can be stored in the refrigerator before baking for up to 5 days. It can be frozen in an airtight freezer bag or container for up to 3 months.

Dessert

American, French, Italian

Butter, Butter Cookie Recipe, Butter Cookies, Cookie Recipe, Cookies

A good tried and true butter cookie recipe is a must for your recipe stash. A crisp butter cookie has always been one of my favorites. These are so good to have as a snack with an afternoon cup of coffee. I hope you enjoy them as much as I do!

Sweet regards,

Michele

For more cookie recipes, visit my cookie recipe page!

Pin for later!

Frequently Asked Questions

What ingredients do I need for the Old-Fashioned Butter Cookie Recipe?

You will need just three main ingredients: softened butter, all-purpose flour, and sugar. Optionally, you can use sanding sugar for added texture and sweetness.

How long does it take to prepare and bake these cookies?

The preparation time for the dough is approximately 15 minutes, and after refrigerating, you’ll need about 10-12 minutes for baking. Overall, you can expect to enjoy fresh cookies in about an hour.

Can I freeze the cookie dough for later use?

Yes, you can definitely freeze the cookie dough! Once you roll it into a log, wrap it tightly in plastic wrap and store it in the freezer. It can be kept for up to three months.

How should I store the baked cookies?

After baking, allow the cookies to cool completely before storing them in an airtight container. They can be kept at room temperature for up to a week or refrigerated for longer freshness.

Can I add flavors or mix-ins to the cookie dough?

Absolutely! Feel free to add vanilla extract, chocolate chips, or nuts to the dough for added flavor and texture. Just be mindful that additional ingredients may alter the baking time slightly.