I’m back with yet another holiday cookie recipe for you—my homemade butter cookies! This classic cookie can really be made for any occasion and for any holiday. They’re simple, yet sophisticated and have a rich, buttery taste! Grab yourself a snowflake cookie stamp (or whatever stamp you prefer) and let’s get baking!
how to make homemade butter cookies
Homemade butter cookies are easy to make and the result is this nice buttery cookie that’s soft on the inside with a little crispy outside that crumbles a little like a shortbread! You’ll start by first whisking the flour, baking powder, and salt together in a separate bowl. Next you’ll mix together your wet ingredients. Slowly add in the dry mixture to the wet and blend completely.
After chilling the dough for a minimum of 1 hour, roll it out onto a lightly floured surface and stamp out the cookies. Make sure to read my 5 tips on using cookie stamps below for the best results!
Speaking of stamps, because it’s almost Christmas time, I decided a snowflake cookie stamp would be fitting. Of course, you can always use a different stamp, a cookie cutter, a cookie press, or—if you have the hand strength—you can try to pipe them out! After chilling the cookies in the fridge, you’ll bake them for 8-10 minutes. Allow to cool before devouring them!
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5 tips for using cookie stamps
- Just like with my chocolate thumbprint cookies, I like to chill the dough for at least 1 hour before rolling it out. I found it to be easier to work with when using the stamps. Alternatively, you can chill the dough overnight. If you choose this option, you may want to shape the dough into discs, like you would for pie crust, so it’s easier to roll out the next day. When ready to bake, bring the dough out to sit at room temperature for 30 minutes.
- Lightly flour the surface and your rolling pin before rolling out the dough.
- Most cookie stamps work well when the dough is rolled out thick. Anywhere from 1/2″ – 5/8″ is ideal.
- Lightly flour the thumbprint cookie stamps which work much better with the dough.
- After stamping out the cookies, place on a parchment lined cookie sheet and place in the fridge or freezer for 10-15 minutes. While one set of cookies is baking, you can have another set in the fridge/freezer cooling. Doing this step, helps to keep the details of the cookie.
check out more holiday cookies from beyond the butter!
There’s nothing I love more than to see your Beyond the Butter creations! If you make any of my holiday cookies, I want to hear all about it! Leave a comment, give it a rating, send me an email, or tag me (@beyond.the.butter on Instagram, @beyondthebutter on Facebook and Twitter) in any photos you post to social media!
- Chocolate Dipped Peanut Butter Cookies
- Chocolate Pinwheel Cookies
- Super Soft Cut-Out Sugar Cookies
- Holiday Jamboree Cookies
- Chocolate Thumbprint Cookies
You can’t go wrong with making these Homemade Snowflake Butter Cookies! They’re a great classic treat for any holiday and any occasion! They’re simple, yet sophisticated and have a rich, buttery taste! Grab yourself a snowflake cookie stamp (or whatever you prefer to use) and let’s get baking!
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium- to medium-high speed until nice and fluffy. Add in the eggs one at a time and then the vanilla.
- Switch the mixer speed to low and gradually add in the dry mixture until it’s blended with the wet mixture.
- Cover the dough tightly with plastic wrap and chill for a minimum of 1 hour in the refrigerator. You can, alternatively, chill the dough overnight as well. If you choose this option, you may want to shape the dough into discs, like you would for pie crust, so it’s easier to roll out the next day. When ready to bake, bring the dough out to sit at room temperature for 30 minutes.
- Adjust the oven rack to 2nd level position and pre-heat the oven to 325ºF. Line cookie sheets with parchment paper and set aside.
- Roll out the dough (1/2″-5/8″ thickness) onto a floured surface. Using the lightly floured snowflake stamp, stamp out each cookie and place it on a parchment-lined cookie sheet. For a well-defined cookie shape, it’s recommended to chill the cookies in the refrigerator for 15-20 minutes before placing in the oven to bake.
- Once chilled, bake the cookies for 8-10 minutes (my oven did well at 10 minutes) at 325ºF. Remove from oven and allow to cool on cookie sheet for about 5 minutes before transferring to a cooling rack.
- Store cooled cookies in an airtight container with a slice of bread.
Butter Cookie recipe adapted from A Recipe Sampler by St. Andrew’s Evangelical Lutheran Church cookbook.
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