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.
Butter Cookies on a cake dome.
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).
A collage showing the ingredients for butter cookies and the creaming of the butter and sugar.
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
The Ultimate Butter Cookies
Super rich and milky, these butter cookies are simple to make, so addictive, and perfect for gift giving!
Ingredients
- 1 and 3/4 cup all-purpose flour
- 1/2 cup milk powder
- 1 tsp salt
- 1 cup softened butter
- 1/2 cup sugar
- 1 tsp baking powder
- 1 egg
- 1 tsp vanilla extract
- 1 teaspoon almond extract (optional)
- 2 tsp milk
Instructions
- Prepare 2 baking sheets that are light in color (dark ones tend to brown the bottoms fast). In a medium bowl whisk together all-purpose flour, milk powder, salt and baking powder. Set aside.
- 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).
- Add the dry ingredients mixture to the bowl, and beat until incorporated and smooth. The batter is thick.
- To loosen the batter just a bit, beat in 2 teaspoons of milk.
- Transfer the batter into a piping bag fitted with a large piping tip. I used Wilton 1M. Alternatively, you can also use a cookie press to make these cookies. Pipe the batter into 2 inch mounds onto the baking sheet (do not line or grease the baking sheet), with about 2 inches of spaces in between. Place the baking tray in the fridge to chill for 15-30 minutes.
- 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.
Notes
- Make sure the butter is softened and not cold to ensure the efficient creaming of butter and sugar.
- This batter is thick. To pipe it, it helps to transfer the batter in batches so you have a better grip on the piping bag to pipe the thick batter out. Or it also helps to hold the piping bag near the piping tip to better push the batter out.
- Chilling the piped batter before baking will make them hold their shape during baking. Do not skip this step.
- Do not use dark pans because they tend to burn the bottoms of the cookies. My favorite is the Nordicware baking sheet that has patterns at the bottom. If you are using Wilton light pans, bake them for less than 1-3 minutes. The bake time varies depending on your pans so make sure to watch closely on the ten-minute mark.
- If you are using a cookie press instead of piping them, make sure to bake the ones with the same design on the same pan, so that they bake evenly.
Recommended Products
Products recommended are affiliate links, which means I get a small commission through your purchase at no additional costs to you. I only recommend product that I use and love.
Nutrition Information:
Yield: 36 Serving Size: 1 cookieAmount Per Serving: Calories: 70Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 123mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 1g
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