Butter Cookies are one of the best things about the Christmas season! Made with butter (of course) and sugar these beauties are melt in your mouth crispy and delicious!
How To Soften Butter For Baking Cookies
We’ve all been there. You have an hour and want to get some Christmas baking done but the butter is in the fridge.
If you know you’re going to be baking, pull the butter out of the fridge the night before. If you’ve forgotten but still have a couple of hours before bake time, cut the butter into small pieces and set out on a plate at room temperature. It should soften in time for baking.
Need soft butter now? Cut butter into pieces and microwave it at about 30% power for 20 seconds. Stir and continue to microwave just until softened. Be sure to keep a close eye on it so it doesn’t melt. If it does melt, save it for toast and get new butter for your cookie recipe!
How To Make Butter Cookies
I love the ease (and yummy flavor) of this recipe. Just 3 simple steps to delicious cookies!
- Beat butter, sugar, and salt together until light and fluffy. Add in vanilla and egg, then the flour a little at time.
- Roll into balls and place on a baking sheet. Gently flatten with a fork or your fingers.
- Decorate with candied cherries before baking.
The cherries used in this recipe are candied cherries (aka glace cherries or glazed cherries). These are different from maraschino cherries as they’re more sticky and not in a wet juice.
How Long Do Butter Cookies Last?
Butter Cookies last packed in an airtight container at room temperature for 5 days or so. You can keep them longer but they won’t be as soft.
In the freezer they will last for a few months.
More Holiday Cookies
- Easy Shortbread Cookies – simple and classic
- Eggnog Cookies – with homemade eggnog icing
- Biscotti – Perfect for dipping in coffee
- Spritz Cookies – ready in about 20 minutes
- Snowball Cookies – nutty and airy
- 1 cup butter softened
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups flour +1/4 cup if necessary
- 18 candied cherries cut in half
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat butter, powdered sugar, and salt until very light and fluffy, 3-4 minutes.
- Mix in vanilla and egg. Add flour a little bit at a time until well mixed.
- Roll 2" balls, leaving at least 1" between cookies on the baking tray, and flatten slightly. Top with half of a cherry.
- Bake until lightly browned on the edges, about 12 minutes.
- Cool completely.