Imagine crafting a stunning assortment of six distinct holiday butter cookies, all stemming from just one incredibly versatile dough! This large-batch master butter cookie dough recipe is your ultimate canvas, perfect for an endless array of delicious mix-ins and intricate shapes. Say goodbye to the stress of multiple recipes and hello to effortless festive baking!
Why You’ll Adore This Versatile Butter Cookie Recipe
There’s something truly special about butter cookies. Their delicately golden, crisp edges perfectly complement a rich, melt-in-your-mouth buttery texture, all balanced by a subtle, comforting sweetness. This particular butter cookie recipe transcends the ordinary; it’s an invitation to creative baking and holiday joy!
- Lightning-Fast Dough Prep: You’ll have this foundational dough ready in merely 10 minutes, leaving more time for the fun part – decorating and shaping!
- Endless Holiday Cookie Variations: With this one master dough, the possibilities are truly limitless. Mix in different flavors, add festive toppings, or shape them into charming designs to create a diverse cookie platter that will impress everyone.
- Effortless to Work With: Forget crumbly or sticky doughs. Our butter cookie dough is designed to be pliable and easy to handle, making the baking process enjoyable, even for beginners.
This holiday season, skip the generic store-bought tins. Your homemade butter cookies will be infinitely more delicious and rewarding. These festive Christmas cookies aren’t just a treat for the taste buds; they also make incredibly thoughtful and personal gifts that truly show you care.
Essential Ingredient Notes for Perfect Butter Cookies
Crafting the perfect butter cookie begins with understanding the role of each key ingredient. Here’s what you need to know to ensure your cookies are nothing short of divine:
- Unsalted Butter: Three sticks might seem generous, but butter is the star of these cookies! It’s what imparts that irresistible, rich, authentic buttery flavor and contributes significantly to their tender texture. Always use unsalted butter at room temperature for optimal creaming. If you only have salted butter, simply omit the additional salt from the recipe.
- Granulated Sugar: This provides the perfect level of sweetness without overpowering the delicate butter flavor. It also helps achieve those coveted crisp edges.
- Eggs: Eggs are the primary distinction between a classic butter cookie and a shortbread cookie. They add moisture, bind the dough together, and contribute to a softer, less crumbly texture, making the dough exceptionally easy to roll and cut into intricate shapes. Ensure your eggs are at room temperature for best results, as this helps them emulsify better with the butter and sugar.
- All-Purpose Flour: For the most precise and consistent results, I highly recommend weighing your flour using a kitchen scale. If a scale isn’t available, employ the “spoon and level” method: gently spoon the flour into your measuring cup until it’s overflowing, then level it off with the flat edge of a butter knife. Avoid scooping directly from the bag, as this compacts the flour and can lead to an overly dense, dry cookie.
- Baking Powder: While not all butter cookie recipes include a leavening agent, a touch of baking powder gives these cookies a slightly lighter, perfectly delicate texture that we absolutely love. It prevents them from being too dense.
- Salt: A small amount of fine salt is crucial. It doesn’t make the cookies salty; rather, it enhances all the other flavors, particularly the sweetness of the sugar and the richness of the butter. Don’t skip it!
Crafting Your Master Butter Cookie Dough: Step-by-Step
Creating the foundational dough for all your holiday cookies is surprisingly quick and straightforward. Follow these steps to achieve a perfectly smooth and pliable butter cookie dough:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat on medium speed for about 2 minutes, until the mixture is visibly pale, light, and fluffy. This aeration is key to a tender cookie.
- Next, add the large eggs one at a time, followed by the pure vanilla extract. Continue to beat the mixture for another 2 minutes, ensuring everything is thoroughly incorporated and smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
- Finally, gradually add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until the dry ingredients are just combined and a thick, cohesive cookie dough forms. Be careful not to overmix, as this can develop the gluten too much, resulting in tough cookies.
- Once the dough is mixed, transfer it from the bowl to a clean, lightly floured work surface. Briefly knead the dough by hand for a minute or two until it comes together into a perfectly smooth ball. This ensures uniform consistency.
- Now, divide this versatile dough into six equal portions. Each portion should weigh approximately 220 grams. These individual dough balls are your starting point for creating all the delightful cookie variations.
- With these pre-portioned dough balls, you are now ready to unleash your creativity and transform them into any of the festive cookie variations described below!
1. Decadent Chocolate Cutout Cookies
What you need:
- Cookie Dough: One 220-gram portion of your master butter cookie dough.
- Cocoa Powder: 1 tablespoon (15g) of either natural or Dutch-processed cocoa powder. Dutch-processed is often preferred for its rich, smooth flavor and deep, dark hue, which gives a more intense chocolate appearance.
- Milk or Coffee: ½ tablespoon to rehydrate the dough. Cocoa powder is highly absorbent, so a touch of liquid is essential to maintain the dough’s pliable texture. Milk offers a milder flavor, while coffee can enhance the chocolate notes.
How to Make Chocolate Cutout Cookies:
Transform a portion of your butter cookie dough into rich, dark chocolate delights perfect for cutting into festive shapes.
- In the same mixing bowl you used for the main dough (no need to clean it!), combine one 220-gram ball of the butter cookie dough with the cocoa powder and your chosen liquid (milk or coffee). Mix until the cocoa is thoroughly integrated and the dough is uniformly chocolate-colored and smooth.
- Transfer the chocolate cookie dough to a clean work surface and gently form it into a smooth ball.
- Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough into an even ½-inch thick circle. The parchment paper prevents sticking to your counter and rolling pin, ensuring easy handling.
- Utilize your favorite Christmas cookie cutters to create festive shapes. Carefully arrange the cut cookies on a baking sheet lined with parchment paper. Gather any dough scraps, gently form them into a ball, re-roll, and cut out more cookies until all dough is used.
- Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers might still be slightly soft.
- Allow the baked cookies to cool on the baking sheet for at least 3 minutes. This crucial step allows them to firm up before you transfer them to a wire rack to cool completely, preventing breakage.
2. Festive Swirl Candy Cane Cookies
What you need:
- Cookie Dough: One 220-gram portion of your master butter cookie dough.
- Red Food Coloring: A few drops of either liquid or gel food coloring to create a vibrant red hue. Gel food coloring often provides a more intense color with less liquid. For a non-traditional twist, you can use a portion of the chocolate cookie dough instead of food coloring to create beautiful brown and white candy cane swirls!
How to Make Candy Cane Cookies:
These charming red and white twisted cookies are a classic holiday favorite and surprisingly fun to make!
- Take one 220-gram ball of cookie dough and divide it precisely in half, creating two equal portions.
- In your stand mixer bowl, combine one half of the dough with a few drops of red food coloring. Mix until the food coloring is thoroughly incorporated and the dough is a uniform, vibrant red.
- You now have two distinct dough balls: one red and one white. Divide each of these colored balls into 10 smaller, equal pieces, resulting in a total of twenty small dough portions (10 red, 10 white). Each small piece should weigh approximately 10 grams.
- Take one red piece and one white piece. Roll each into a thin, 3-inch log between your palms. Gently twist the red and white logs together, then roll them lightly to create a smooth, unified twisted log. Bend one end to form the classic candy cane shape.
- Arrange the shaped candy cane cookies on a baking sheet lined with parchment paper, leaving a little space between each.
- Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool and set up on the baking sheet for at least 3 minutes before carefully transferring them to a wire rack to cool completely. This helps them retain their delicate shape.
3. Classic Cinnamon-Sugar Snickerdoodle Cookies
What you need:
- Cookie Dough: One 220-gram portion of your master butter cookie dough.
- Granulated Sugar & Ground Cinnamon: These two ingredients are combined to create the iconic cinnamon-sugar coating that defines a snickerdoodle. Feel free to adjust the amount of cinnamon to your personal preference; add more for a bolder, spicier flavor profile.
How to Make Snickerdoodle Cookies:
These soft, chewy, and cinnamon-sugar coated delights are a comforting classic for any holiday cookie platter.
- In a medium-sized bowl, thoroughly stir together the granulated sugar and ground cinnamon until well combined. Set this cinnamon-sugar mixture aside.
- Divide your 220-gram cookie dough portion into 12 equal pieces, each weighing approximately 18 grams. Roll each piece between your palms to form a smooth, uniform ball.
- Generously roll each dough ball in the prepared cinnamon-sugar mixture, ensuring it’s completely coated. Place the coated cookies on a baking sheet lined with parchment paper.
- Our butter cookie dough doesn’t spread much during baking. For a slightly flatter, more traditional snickerdoodle appearance, gently flatten each dough ball with the palm of your hand before baking.
- Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers will remain soft.
- Transfer the baked snickerdoodle cookies to a wire rack immediately to cool completely.
4. Adorable Teddy Bear Cookies
What you need:
- Cookie Dough: One 220-gram portion of your master butter cookie dough.
- Melted Chocolate: About 1 tablespoon, if desired, for decorating the eyes and mouth. For ease and convenience, I highly recommend using Ghirardelli melting chocolate wafers or similar candy melts, as they set beautifully without requiring tempering.
How to Make Teddy Bear Cookies:
These charming little bear cookies are sure to bring smiles and are simpler to create than you might think!
- Divide your 220-gram cookie dough portion into 12 equal pieces, each weighing approximately 18 grams.
- For each bear, take about three-quarters of one dough ball and roll it between your palms into a smooth ball for the bear’s head. Place it on a baking sheet lined with parchment paper.
- From the remaining one-quarter of that same dough ball, pinch off a small piece, flatten it slightly, and place it on the lower half of the main dough ball to form the snout.
- Divide the very last tiny piece of dough into two equal parts. Roll each into a small ball and carefully attach them to the top of the main dough ball for the ears. Repeat this process with the remaining cookie dough portions to create all your teddy bears.
- Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until they are lightly golden around the edges.
- Once baked, transfer the cookies to a wire rack to cool completely.
- After the cookies have cooled, use the melted chocolate (or even a thin black icing pen) to carefully pipe on the eyes and mouth for adorable bear faces. (Pro Tip: While the original recipe suggests using chocolate cookie dough for features, melted chocolate is significantly less tedious and produces cleaner lines.)
5. Crunchy Butterfinger Cookie Bars
What you need:
- Cookie Dough: One 220-gram portion of your master butter cookie dough.
- Butterfinger Pieces: About ⅓ cup (50g) of crushed Butterfinger candy pieces. This is where your creativity can shine! Feel free to substitute with any other chopped candy bits you love, like chocolate mints, mini chocolate chips, or even chopped nuts for a different texture and flavor profile.
How to Make Butterfinger Cookie Bars:
These cookie bars are packed with a delightful crunch and rich candy flavor, making them a fantastic addition to your holiday spread.
- Incorporate the Butterfinger pieces directly into the 220-gram cookie dough ball. You can easily do this by kneading the pieces into the dough by hand on your counter, or you can use your stand mixer with the paddle attachment on low speed until the candy bits are evenly distributed throughout the dough.
- Place the enriched dough between two sheets of parchment paper. Roll it out evenly into a ½-inch thick rectangle.
- Using a sharp knife or a pastry cutter, carefully slice the dough into 12 equal rectangular bars. Arrange these bars on a baking sheet lined with parchment paper, allowing for a little space between each.
- Bake the cookie bars in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
- It’s essential to let the cookies cool and set up on the baking sheet for at least 3 minutes after baking. This helps them firm up and prevents them from breaking when you transfer them to a wire rack to cool completely.
6. Cheerful Holiday Sprinkle Cookies
What you need:
- Cookie Dough: One 220-gram portion of your master butter cookie dough.
- Holiday Sprinkles: A generous assortment of your favorite festive-colored sprinkles! Jimmies (long sprinkles), sanding sugar (fine, sparkling sugar), or nonpareils (tiny spheres) all work wonderfully to add vibrant color and a delightful crunch to these celebratory cookies. Choose colors that match your holiday theme!
How to Make Holiday Sprinkle Cookies:
These colorful, joyful cookies are incredibly simple to make and always a hit, especially with kids!
- Pour your various holiday sprinkles or colored sugars into separate shallow bowls; this makes it easy to roll and coat the cookie dough balls.
- Divide your 220-gram cookie dough portion into 12 equal pieces, each weighing approximately 18 grams. Roll each piece between your palms to form smooth, uniform balls.
- Roll each cookie dough ball generously in the sprinkles, ensuring it’s completely coated with festive color. Place the sprinkle-coated cookies on a baking sheet lined with parchment paper, leaving some space between each.
- Since this butter cookie dough doesn’t spread significantly during baking, you might want to gently flatten each dough ball with the palm of your hand before baking if you prefer a wider, thinner cookie.
- Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. They should be set and lightly golden around the edges.
- Transfer the baked sprinkle cookies to a wire rack to cool completely. The sprinkles will adhere beautifully as the cookies cool.
Pro Tips for Baking Perfect Butter Cookies
Achieving bakery-quality butter cookies at home is easy with a few simple tricks:
- Precise Flour Measurement is Key: Over-flouring is a common pitfall that can lead to dry, crumbly cookies. To avoid this, always weigh your flour with a kitchen scale for the most accurate results. If you don’t own a scale, use the “spoon and level” method: gently spoon flour into your measuring cup until it’s mounded, then level it off with the flat edge of a butter knife. Never scoop directly from the bag, as this compacts the flour, adding too much to your recipe.
- Unlock More Cookie Variations: This master dough truly offers endless possibilities! For a simple yet elegant option, roll out plain dough and use cookie cutters to create classic shapes. Once baked and cooled, frost them with an easy powdered sugar icing. For a burst of color and chocolate, simply mix in colorful M&Ms before baking. This dough also works beautifully for creating classic jam-filled thumbprint cookies – just press an indentation into each dough ball, fill with your favorite preserves, and bake. Let your imagination guide you!
Make-Ahead and Freezing Tips for Convenience
This master butter cookie dough is incredibly freezer-friendly, allowing you to prepare ahead for last-minute holiday baking or unexpected cravings!
- Freezing Unbaked Cookie Dough: Prepare the cookie dough as directed in the main recipe. Once you’ve divided it into six equal disks (approximately 220 grams each), wrap each disk tightly in plastic wrap. Then, place the wrapped disks into a heavy-duty freezer-safe ziplock bag. Store in the freezer for up to 3 months. When you’re ready to bake, transfer the dough from the freezer to the refrigerator overnight to thaw, or simply let it sit on the counter for a few hours until it’s pliable enough to work with.
- Freezing Baked Butter Cookies: If you’ve already baked your delicious butter cookies but have extras, you can freeze them for later enjoyment. Allow the cookies to cool completely to room temperature. Transfer them to an airtight, freezer-safe container, placing parchment paper between layers to prevent sticking. Freeze for up to 3 months. To defrost, simply leave them on the counter at room temperature, or in the refrigerator overnight. For a warm, fresh-baked feel, you can gently warm them in the microwave for a few seconds.
Storing Your Delicious Butter Cookies
Proper storage ensures your homemade butter cookies stay fresh and delightful for as long as possible.
- Always wait until your cookies are completely cool before storing them. Storing warm cookies will create condensation, making them soggy.
- Transfer the cooled cookies to an airtight container. They will remain fresh and delicious at room temperature for up to 1 week. For best results, consider separating layers with parchment paper.
- To significantly extend their shelf life, place the completely cooled cookies in a freezer-safe container. They can be frozen for up to 3 months. Thaw them on the counter or in the refrigerator overnight.
Frequently Asked Questions About Butter Cookies
Here are some common questions about making and enjoying these delightful butter cookies:
Do I have to roll and cut out the cookies?
Not at all! While many butter cookie variations lend themselves beautifully to rolling and cutting, you can also easily make slice-and-bake cookies. Simply shape each dough ball into a neat log. If desired, roll the log in sprinkles or chopped nuts for an extra flourish. Wrap the log tightly in wax paper and chill it in the refrigerator until firm. Once firm, slice the log into uniform disks and bake as directed. This method is fantastic for quick baking!
Is a butter cookie the same as shortbread?
Butter cookies and shortbread are indeed very similar, both celebrated for their rich, buttery flavor. However, there are a few key differences. Butter cookies typically include eggs and a slightly higher sugar content compared to shortbread. The addition of eggs provides a tender, less crumbly texture, making butter cookie dough more pliable and easier to roll out and cut into various shapes, which is perfect for decorative holiday cookies.
Do I need to chill the dough?
One of the fantastic features of this specific butter cookie dough recipe is that it generally doesn’t require chilling before use. It’s designed to be easy to work with right after preparation and holds its shape beautifully during baking without excessive spreading. However, if you wish to prepare the dough in advance, you can certainly do so. The cookie dough can be made up to three days ahead of time and stored, tightly wrapped, in the refrigerator until you’re ready to bake. Just let it sit at room temperature for a few minutes to soften slightly before handling if it’s too firm.
Explore More Delicious Christmas Cookies:
- Honey Cookies (Heirloom Recipe)
- Thin and Crispy Chocolate Chip Cookies
- Russian Tea Cakes (Snowball Cookies)
- Classic Linzer Cookies
Ultimate Master Butter Cookie Dough – The Versatile Holiday Collection
By Shinee Davaakhuu
Craft a dazzling array of six distinct holiday butter cookies from a single, versatile batch of dough! This recipe provides the perfect foundation for endless mix-ins and intricate shapes, making your festive baking both easy and impressive.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yields: 84 cookies
Course: Dessert
Cuisine: American
Ingredients
For the Main Butter Cookie Dough:
- 3 sticks (340g) unsalted butter, at room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 4 ½ cups (580g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For Chocolate Cutout Cookies:
- 220 grams cookie dough (one portion)
- 1 tablespoon (15g) cocoa powder (natural or Dutch-processed)
- ½ tablespoon milk or coffee
For Candy Cane Cookies:
- 220 grams cookie dough (one portion)
- Red food coloring (liquid or gel)
For Snickerdoodle Cookies:
- 220 grams cookie dough (one portion)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For Teddy Bear Cookies:
- 220 grams cookie dough (one portion)
- 1 tablespoon melted chocolate, for decoration (optional)
For Butterfinger Cookie Bars:
- 220 grams cookie dough (one portion)
- ⅓ cup (50g) Butterfinger pieces (or other candy/nuts)
For Holiday Sprinkle Cookies:
- 220 grams cookie dough (one portion)
- Assorted holiday sprinkles
Equipment
- Stand mixer with paddle attachment or electric hand mixer
- Measuring cups & spoons
- Baking sheets
- Parchment paper or silicone mats
- Wire rack
- Christmas cookie cutters (for cutout cookies)
Instructions
To Make the Master Cookie Dough:
- In a large mixing bowl with the paddle attachment, beat the softened butter and granulated sugar until light, pale, and fluffy, approximately 2 minutes.
- Add the room temperature eggs and vanilla extract. Continue to beat for another 2 minutes, ensuring all ingredients are well combined and smooth.
- Gradually add the all-purpose flour, baking powder, and salt. Mix on low speed until a cohesive dough forms. Be careful not to overmix.
- Transfer the dough to a clean counter and briefly knead it into a smooth ball. Divide the dough into 6 equal portions, each weighing about 220g.
To Make Chocolate Cutout Cookies:
- In a mixing bowl, combine one 220g dough portion with cocoa powder and milk/coffee. Mix until the cocoa is fully incorporated and the dough is uniformly chocolate.
- Form the dough into a smooth ball on your counter.
- Place the dough between two sheets of parchment paper and roll it into a ½-inch thick disk. Use Christmas cookie cutters to cut out shapes. Place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
To Make Candy Cane Cookies:
- Divide one 220g dough portion in half.
- In a mixing bowl, combine half of the dough with a few drops of red food coloring. Mix until evenly red.
- You now have one red and one white dough ball. Divide each into 10 equal pieces (approx. 10g each).
- Roll each piece into a 3-inch log. Twist one red and one white log together, then gently roll to smooth. Shape into a candy cane.
- Arrange on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes. Cool on the baking sheet for 3 minutes, then transfer to a wire rack.
To Make Snickerdoodle Cookies:
- In a medium bowl, combine granulated sugar and ground cinnamon. Set aside.
- Divide one 220g dough portion into 12 equal pieces (approx. 18g each). Roll into smooth balls.
- Roll each dough ball thoroughly in the cinnamon-sugar mixture. Arrange on a parchment-lined baking sheet. (You may flatten them slightly before baking if desired.)
- Bake at 350°F (175°C) for 10-12 minutes. Transfer to a wire rack to cool completely.
To Make Teddy Bear Cookies:
- Divide one 220g dough portion into 12 equal pieces (approx. 18g each).
- For each bear: Take ¾ of a dough piece, roll into a smooth ball for the head, and place on a parchment-lined baking sheet.
- From the remaining ¼ of that dough piece, flatten a small portion for the snout and place it on the lower half of the head. Divide the tiny remaining piece into two small balls for ears and attach them. Repeat for all bears.
- Bake at 350°F (175°C) for 10-12 minutes. Transfer to a wire rack to cool completely.
- Once cooled, use melted chocolate to draw eyes and a mouth, if desired.
To Make Butterfinger Cookie Bars:
- Mix one 220g dough portion with the Butterfinger pieces. Knead by hand or use a mixer until pieces are evenly distributed.
- Place the dough between two sheets of parchment paper and roll it into a ½-inch thick rectangle.
- Slice the dough into 12 rectangles using a sharp knife. Arrange on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
To Make Holiday Sprinkle Cookies:
- Pour assorted sprinkles into separate medium bowls.
- Divide one 220g dough portion into 12 equal pieces (approx. 18g each). Roll into smooth balls.
- Roll each dough ball generously in sprinkles. Arrange on a parchment-lined baking sheet. (You may flatten them slightly before baking if desired.)
- Bake at 350°F (175°C) for 10-12 minutes. Transfer to a wire rack to cool completely.
⭐️ Did you bake these delightful cookies? Please leave a review and share your thoughts! Your feedback is invaluable.
Tips & Notes
- Nutrition information is calculated based on the butter cookie dough base only. Mix-ins are not included in this calculation.
- Note 1 (Cocoa Powder): You can use either unsweetened natural or Dutch-processed cocoa powder. Dutch-processed provides a richer taste and darker color.
- Note 2 (Chocolate Cookie Liquid): We’ve tested this recipe with both milk and coffee. Both work well, but milk often yields a slightly milder chocolate flavor.
- Note 3 (Red Food Coloring): Both liquid and gel food coloring will work for candy cane cookies. For a color-free option, use a portion of the chocolate cookie dough alongside plain dough for a brown and white swirl.
- Note 4 (Butterfinger Pieces): Feel free to customize! Chocolate mint bits, mini chocolate chips, or chopped nuts are all fantastic alternatives.
Nutrition Information (Approximate per cookie, based on base dough)
- Calories: 69 kcal
- Carbohydrates: 9 g
- Protein: 1 g
- Fat: 3 g
- Sugar: 4 g
- Sodium: 35 mg
Did you make this recipe? Leave a rating and your feedback. Thank you!