Few things are as satisfying as a tray of soft butter cookies fresh from the oven delicate, light, and gently sweet with a melt in your mouth finish. These are the kind of cookies I make when I want something elegant but easy, cozy but presentable. Their beautiful piped swirls look like they came from a bakery, but the dough comes together in minutes with simple ingredients. I’ve tested dozens of variations, and this version never fails soft inside, lightly crisp on the edges, and buttery through every bite.
“These aren’t just cookies they’re little clouds of buttery joy.” – @MeltInYourMouthChef
Why These Butter Cookies Always Win
This recipe is built on a classic European cookie base, refined with modern texture tweaks and just the right balance of sweetness. They hold their shape beautifully when piped, and they bake into crisp rimmed, soft centered bites that feel like luxury without the effort.
- Minimal ingredients: Just butter, flour, sugar, and a touch of salt
- No eggs: This gives them a meltier, tenderer crumb
- Pipes perfectly: Dough holds its shape during baking
- Ready in 30 minutes: Quick prep, quick bake, stunning results
If you love our piped butter cookies or easy shortbread recipe, you’ll adore this softer, swirlable variation. It’s one of my holiday staples and midweek indulgences.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract (or 1 tsp vanilla + 1 tsp almond extract)
- 2 tablespoons whole milk or cream (adjust to pipeable consistency)
Step by Step to Make These Soft Butter Cookies
1: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy about 2-3 minutes using a hand or stand mixer.
- Scrape down the sides and make sure it’s well aerated. This step builds the cookie’s signature softness.
2: Add Vanilla and Milk
- Beat in the vanilla extract and milk (or cream) until fully combined. If using almond extract, add it now.
- The dough should become a smooth, creamy consistency, perfect for piping.
3: Sift in the Flour and Salt
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined.
- The dough should be soft but not sticky able to hold shape when piped.
4: Prepare for Piping
- Transfer the dough into a piping bag fitted with a large star or flower tip.
- Pipe small swirls or rosettes onto a parchment lined baking sheet, spacing each about 2 inches apart.
5: Chill and Bake
- Place the tray of piped cookies in the refrigerator for 10-15 minutes to help maintain shape during baking.
- Meanwhile, preheat your oven to 350°F (175°C).
- Bake for 10-12 minutes, or until the edges are just turning golden.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
“Swirl, chill, bake, done elegance with no effort.” – @ButterBakerChef
