Butter Cookies (Just 4 Ingredients!)

These 4-ingredient butter cookies are a classic for a reason. They’re incredibly simple, melt-in-your-mouth tender, and perfect for any occasion. The secret is in using high-quality butter.

4-Ingredient Butter Cookies

These cookies are rich, buttery, and have a delicate shortbread-like texture. They are the perfect blank canvas for sprinkles, a dip in chocolate, or just enjoyed in their pure, simple form.

Ingredients

• 1 cup (2 sticks or 226g) high-quality unsalted butter, softened at room temperature

• 1/2 cup (100g) granulated sugar

• 2 cups (250g) all-purpose flour

• 1 teaspoon vanilla extract (or the seeds from 1 vanilla bean for a special touch)

Optional Add-ins:

• A pinch of salt (if using unsalted butter)

• Coarse sugar or sprinkles for rolling

• Melted chocolate for dipping

Instructions

1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric hand mixer or a stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes, until the mixture is very light, pale, and fluffy. This step is crucial for the cookies’ texture.

3. Add Flavor and Combine: Beat in the vanilla extract (and a pinch of salt if using). Gradually add the flour, mixing on low speed just until the dough comes together and no dry streaks of flour remain. Do not overmix.

4. Shape the Cookies:

   • For Simple Rounds: Scoop the dough with a tablespoon and roll it into 1-inch balls. Place them on the prepared baking sheets, about 2 inches apart. You can leave them as balls or gently press them down with your fingers or the bottom of a glass to create a thick disc.

   • For Fancy Shapes: For a classic look, you can pipe the dough using a star tip. If the dough is too soft to pipe, chill it for 15-20 minutes first.

   • For Rolled Cookies: For a sugar-dusted look, roll the logs of dough in coarse sugar before slicing.

5. Bake: Bake for 10-13 minutes, or until the cookies are set and the edges are just barely starting to turn a light golden brown. The centers should still look soft.

6. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will be very fragile when warm but will firm up as they cool.

Key Tips for Success:

• Butter Temperature is Everything: Your butter must be softened at room temperature, not melted. It should be cool to the touch but leave a slight indent when you press it. This is the #1 secret to the perfect texture.

• Creaming is Key: Beating the butter and sugar until it’s pale and fluffy incorporates air, which gives the cookies their light, tender texture.

• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing will develop the gluten in the flour and make the cookies tough.

• Chill for Piping: If you want to pipe the dough into shapes like stars or swirls, the dough may need to be chilled for 15-30 minutes to hold its shape.

• Storage: Store these cookies in an airtight container at room temperature for up to a week. They also freeze beautifully for up to 3 months.

Enjoy your wonderfully simple and delicious homemade butter cookies