It’s that time of year to start your holiday baking, and these holiday butter cookies are a favorite for a reason. Simple to make, buttery and tender, they freeze well and can be prepared ahead so you have cookies ready whenever the cravings hit.
This post includes helpful tips and tricks. If you’re short on time, use the recipe card below.
💭 Why you’ll love this recipe
These holiday butter cookies are a holiday staple because they’re:
- Easy to make. With just a few tools and ingredients—butter, cornstarch, sugar, salt, vanilla, and flour—you can whip these up quickly.
- Customizable. They’re a blank canvas: leave them plain, dust them with powdered sugar, dip them in chocolate, or add holiday-colored sugar or frosting.
- Perfect for gifting. They store and travel well, making them a thoughtful homemade gift for friends and family.
📋 Ingredients and notes
For the cookies you’ll need:
Notes and variations
- Flour options. For a softer, more tender cookie, use cake flour instead of all-purpose flour.
- Use unsalted butter. European-style butter (such as Kerry Gold) often yields a richer flavor because it has less water. Avoid margarine or salted butter for best results.
- Decoration ideas. After cooling, dip cookies in melted chocolate, add frosting, or press a fork in a criss-cross pattern before baking.
- Extra flavors. Keep the base simple or stir in a touch of almond extract or citrus zest for variation.
📖 Make holiday butter cookies
Preheat oven to 370°F (about 188°C). Line a baking sheet with parchment paper or a silicone mat if desired.
In a stand mixer (or with a hand mixer), cream 1 cup unsalted butter with 1/4 cup powdered sugar at medium speed for 3–4 minutes until light and fluffy. Add 2 1/2 teaspoons vanilla and mix to combine.
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon salt. Add the dry ingredients to the butter mixture and mix at medium speed until the dough forms. If the dough is sticky, turn it onto a well-floured surface and knead briefly until soft.
Cover the dough and chill in the refrigerator for at least 1 hour, or overnight for easier shaping.
Using a 1″ scoop or tablespoon measure, portion the dough into even balls and arrange them on the prepared baking sheet about 1–2 inches apart. Bake for about 12 minutes; ovens vary, so watch for set edges but slightly soft centers.
Remove from the oven and allow cookies to cool slightly. While still warm, gently roll them in powdered sugar (or colored sugar if you prefer). Transfer to a wire rack to cool completely before storing or decorating further.
👩🏽🍳 Tips to make amazing holiday butter cookies
Follow these tips for consistently great results:
- Use room-temperature ingredients. Room-temperature butter creams better with sugar for a lighter texture.
- Choose real unsalted butter. It provides the best flavor and texture.
- Don’t overmix. Mix just until combined to avoid activating gluten and producing tough cookies.
- Chill the dough. Chilling reduces spreading and makes shaping easier.
- Avoid cookie cutters. This dough is best for scooping or rolling into balls; it tends to be sticky for cutters. For shaped cookies, use a sugar cookie recipe instead.
- Decorate after cooling. Dip or frost only after the cookies are completely cool; add sprinkles while chocolate is still wet.
👩🏽🍳 Troubleshooting FAQs
They’re similar but not identical. Shortbread has a higher butter-to-flour ratio and a crumblier texture, while these butter cookies use a bit more flour for a slightly firmer, richer bite.
Unsalted butter is recommended to control sodium and flavor, but salted butter can be used if needed—just reduce added salt.
This dough tends to be sticky and is best scooped into balls. For shaped holiday cookies, use a roll-and-cut sugar cookie recipe instead.
Yes—these terms are interchangeable. If you don’t have any, you can blitz granulated sugar in a blender to make a substitute.
🍴 Serving and storage suggestions
Store cooled cookies in an airtight container for up to 7 days. Do not reheat; serve at room temperature.
Cookie dough can be refrigerated for up to 1 week or frozen for up to 3 months. Thaw refrigerated or frozen dough to room temperature before scooping and baking. Unbaked cookie balls can also be wrapped individually and frozen on a tray, then stored together in an airtight container.
Enjoy these cookies with hot chocolate, coffee, or your favorite holiday beverage. If you try the recipe, leave a comment and rating—feedback helps others and is always appreciated.
Holiday Butter Cookies
Equipment
- Baking sheet
- Stand mixer or electric mixer
Ingredients
- 1 cup unsalted butter
- 1/4 cup powdered sugar (in dough)
- 2 1/2 teaspoons vanilla
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
Toppings
- 1 cup powdered sugar (for rolling)
Instructions
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Cream together butter and 1/4 cup powdered sugar for 3–4 minutes at medium speed. Add vanilla and mix until combined.
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Whisk flour, cornstarch, and salt in another bowl. Add to creamed mixture and mix until a dough forms. If sticky, turn onto a floured surface and knead briefly.
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Cover and chill the dough for at least 1 hour, or overnight.
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Preheat oven to 370°F. Line a baking sheet if needed.
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Scoop 1 tablespoon of dough into balls, place on the baking sheet, and bake for about 12 minutes.
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Let cool slightly, then roll warm cookies in powdered sugar. Transfer to a wire rack to cool completely.
Notes
- Room-temperature ingredients: Butter at room temperature creams better with sugar for a lighter cookie.
- Use real unsalted butter. Margarine will not provide the same flavor or texture.
- Don’t overmix: Mix just until combined to avoid tough cookies.
- Decorate after cooling: Dip or frost only after the cookies are fully cooled.
Nutrition
Carbohydrates: 24 g |
Protein: 1 g |
Fat: 12 g
Nutrition information is an approximation.