buttery cookies

These soft and buttery swirl cookies are partially dipped in chocolate, then decorated with your favorite holiday sprinkles. Every Christmas celebration could use some of these melt-in-your-mouth Butter Cookies!

Classic Butter Cookies

(226 grams) unsalted butter,

(126 grams) granulated sugar

all-purpose flour

salt

vanilla or almond extract

(30 milliliters) milk

oz Ghirardelli Chocolate Wafers (optional)

Sprinkles (optional)

Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat.

In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.

Next, add the egg yolks and the vanilla or almond extract and beat until well combined.

Then, add the dry ingredients and beat until the dough starts to form. Add the milk and finish beating until the dough is stiff.

Fit a large piping bag with an Ateco 825 tip. In a separate large piping bag, add about 1 cup of dough, pressing it down to the bottom of the bag. Drop the dough-filled bag into the other one. Pipe large swirls, about 1 ½ inches wide, placing 2 inches apart on the baking sheet.

Bake one tray at a time on a room temperature baking sheet for 9-11 minutes.

Remove from oven and let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.

Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat. Add sprinkles if desired.

These French Butter Cookies are rich, buttery, and delicately sweet with a crisp-tender texture. Perfect with tea or coffee, they offer a touch of Parisian charm in every bite—ideal for gifting, holidays, or everyday indulgence.

French Butter Cookies

butter, softened to room temperature

sugar,

tsp vanilla extract

Cream butter and powdered sugar together until light and fluffy (about 2–3 minutes).

Add vanilla extract and a pinch of salt; mix until fully incorporated.

Gradually mix in flour until a soft dough forms. Do not overmix.

Shape dough into a log, wrap in plastic wrap, and chill for at least 30 minutes.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Slice chilled dough into ¼-inch rounds and place on baking sheet, spaced 1 inch apart.

Bake for 10–12 minutes, until edges just begin to turn golden.

Cool completely on a wire rack before serving or storing.

Buttery Raspberry Crumble Cookies are tender, melt-in-your-mouth treats layered with rich raspberry jam and topped with a golden oat crumble. Perfect for holidays, teatime, or anytime you crave a cozy, fruity dessert.

Buttery Raspberry Crumble Cookies

unsalted butter

granulated sugar: Sweetens the cookies

egg: Binds the dough and adds moisture.

vanilla extract: Adds warmth and enhances the buttery flavor.

all-purpose flour: Forms the structure of the cookies.

baking powder: Adds lightness to the dough.

salt: Balances the sweetness and intensifies flavors.

raspberry jam: Provides the

rolled oats: Gives the crumble topping texture and a rustic feel.

brown sugar: Adds sweetness and a hint of caramel to the topping.

Optional Add-Ons:

nuts: Pecans or walnuts for extra crunch.

chocolate

Citrus zest: Lemon or orange zest adds brightness.

Cinnamon or nutmeg: For a cozy, spiced touch.

Preheat oven

Set to 350°F (175°C) and line a baking sheet with parchment paper.

Cream butter and sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

Add egg and vanilla

Mix in the egg and vanilla extract until well combined.

Combine dry ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.

Make crumble topping

In a small bowl, mix rolled oats and brown sugar. Add 2–3 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.

Form cookies

Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.

Add filling

Spoon about 1 teaspoon of raspberry jam into the center of each cookie.

Top with crumble

Sprinkle the oat-sugar mixture on top of the jam.

Bake

Bake for 12–15 minutes or until edges are lightly golden.

Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Top 3 buttery cookies recipes from across the web

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Classic Butter Cookies

French Butter Cookies

Buttery Raspberry Crumble Cookies

Top 3 buttery cookies recipes from across the web

The most viewed buttery cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Butter Cookies

French Butter Cookies

Buttery Raspberry Crumble Cookies

The most viewed buttery cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine