Super milky and decadent Butter cookies! These plain-looking cookies will surprise you with their rich flavor and tender-crisp texture. You can’t stop at one!
Hello baking buddies! I am writing this with glee as I am so excited to share a brand new recipe with you. It is a personal favorite and one that I have been wanting to make for a long time. It is here now- the ultimate butter cookies!
I am a big fan of butter cookies. A big tin won’t last me long, because I eat one after another and another and another. And now that we have a recipe to make them at home, it is pure joy, my friends. I hope you make this soon!
One more thing I am excited about is my new cake stand with a dome cover. Ha! It’s a small thing, my peeps, but it is a dream come true! Now that I have a bigger dining table and a simple kitchen but all to myself- I can now afford to have a big cake stand to occupy space in the kitchen just because… I want to :). So yay for small wins! And I love my cake dome. I put all baked goodies in it! Glancing at it right now makes me so tingly happy.
The Ultimate Butter Cookies
These cookies have an amazingly rich flavor because of the butter, and also because of a special ingredient- milk powder. The milk powder gives it that slight tenderness, a delightful crisp, and a subtle milkiness. I love the flavor it adds without making it too sweet or overly rich.
Pipe the Batter or Use a Cookie Press
- To pipe the batter, I use Wilton 1M (see affiliate link on the recipe card)- a big tip. But you can use something similar. The batter is thick so to pipe it, hold and squeeze the piping bag near the piping tip so you have a better grip to push the batter out.
- If you choose to use a cookie press. Make sure to bake the same designs at the same time in one pan for an even baking.
Now let’s make Butter Cookies!
Whisk the Dry Ingredients Together. Prepare 2 baking sheets that are light in color (see notes for my recommended ones.). In a medium bowl whisk together all-purpose flour, milk powder, salt and baking powder.
Creaming Method. In a mixing bowl, cream the butter and sugar using an electric mixer until the mixture is creamy and fluffy. Beat in the egg just until incorporated. Beat in the vanilla and almond extract (if using).
Finish mixing the batter. Add the dry ingredients mixture to the bowl. Beat until incorporated and smooth. The batter will be thick. Beat in 2 teaspoons of milk.
Pipe the batter. Transfer the batter into a piping bag fitted with a large piping tip. I used Wilton 1M. You can also use a cookie press to make these cookies. Pipe the batter into 2-inch mounds onto the baking sheet, with about 2 inches of spaces in between. Place the baking tray in the fridge to chill for 15-30 minutes.
Chill and Bake! Preheat oven to 350 F. After chilling, bake the cookies for 10-12 minutes or until the sides are starting to turn lightly golden. Allow the cookies to cool completely before removing them from the pan. Store leftovers in a tightly covered container at room temperature for up to 5 days.
More Mini Goodies?
- Nutella Filled Chocolate Chip Cookies
- Best Ever Brownies
- Coconut Oil Brownies
- Butterscotch Bars
- Condensed Milk and Nutella Cookie Bars
- Brownie Cookies
- Florentine Biscuits
- Almond Chocolate Biscotti