Soft Butter Cookies (Melt-in-Your-Mouth Classic)
These Soft Butter Cookies are tender, delicate, and filled with rich buttery flavor. With their beautiful swirl design and soft texture, they look like bakery-style treats but are surprisingly easy to make at home. Perfect for holidays, tea time, or everyday baking, these cookies can be enjoyed plain or dressed up with chocolate, jam, or sprinkles.
Ingredients
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1 cup unsalted butter, softened
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⅔ cup granulated sugar
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2 egg yolks
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1 teaspoon vanilla extract (or another extract of choice)
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2 cups all-purpose flour
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¼ teaspoon salt (omit if using salted butter)
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2 tablespoons milk (whole or 2%), plus more if needed
Optional for finishing:
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Fruit jam for sandwiching
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Melted chocolate for dipping
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, cream together the butter and sugar using a hand mixer until light and fluffy.
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Add egg yolks and vanilla extract. Mix until well combined.
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Add flour and salt. Mix on low speed until the mixture forms large crumbles.
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Add milk and mix until the dough becomes sticky and smooth. If needed, add additional milk 1 teaspoon at a time until the dough resembles thick buttercream.
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Transfer dough to a large piping bag fitted with a large open star tip.
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Pipe rosettes onto prepared baking sheets, leaving space between cookies.
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If the dough feels warm or soft, chill the cookies for 30 minutes before baking.
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Bake for 13–15 minutes, or until edges are lightly golden.
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Cool completely on the baking sheet.
Optional: Sandwich cookies with jam or dip half of each cookie into melted chocolate.
Notes
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Make sure butter is softened, not melted, for the best texture.
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If the dough is too stiff to pipe, add a little more milk.
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Avoid adding too much milk—this can cause cookies to spread.
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For extra flavor, try almond, lemon, or orange extract instead of vanilla.
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Store cookies in an airtight container at room temperature for up to 5 days.