At our house, chocolate chip cookies and peanut butter cookies are the two favorites. If I’m baking cookies for our family–and not for a special occasion–these are the two I usually make. One type of cookie I don’t make nearly often enough, that I should, is butter cookies.
Have you ever had butter cookies? They are delicious! The store-bought ones are pretty good, but if you learn how to make butter cookies at home so you can have them right out of the oven–yum! They are soft, sweet, crumbly, savory goodness all in one tiny little cookie package.
The holidays are the perfect time to make butter cookies too, because you can dress them up with pretty green and red sprinkles, cherries, and colored sugars to make them into Christmas butter cookies. You can even make them in fun shapes too, like the beautiful stars I’m going to show you how to make today.
You would think that with the amazing taste these cookies offer that they would require a bunch of strange and expensive ingredients, but surprisingly enough, they only require basic ingredients you probably already have on hand. Plus, they don’t take long to make at all, so you could very quickly whip up a few Christmas Butter Cookies for your family or a bunch for a holiday get-together or bake sale.
If you have never had butter cookies, you need to try these Spritz Butter Cookies today. They are so deliciously satisfying, you’ll wonder why you didn’t learn how to make butter cookies a long time ago!
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Spritz Butter Cookies
- Prep Time: 25 mins
- Cook Time: 12 mins
- Total Time: 37 mins
- Yield: 30 1x
Description
Spritz Butter Cookies (Yield about 30 cookies)
Ingredients
- 1 cup softened Unsalted Butter
- 1/2 cup Sugar
- 2 large Egg Yolks
- 1 1/2 tsp Vanilla
- 2 cups Flour
- 1/4 tsp Salt
- Garnish:
- candied cherries, nuts, colored sprinkles or colored sugars
Instructions
- Preheat oven to 350.
- Butter 2 cookie sheets and refrigerate for 15 minutes.
- Cream butter and sugar until fluffy.
- Beat in egg yolks and vanilla until incorporated.
- Gradually add flour and salt and beat until well mixed.
- Transfer to a pastry bag with a star tip.
- Pipe onto sheet while nearly touching tip to pan. Leave at least 1″ between cookies.
- Decorate with sprinkles, other decorations or chopped nuts.
- Bake for 11-14 minutes or until the edges are barely brown.
- Transfer to a wire rack to cool.
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