Description

Delight in these classic Butter Cookies that are perfectly crisp, buttery, and subtly flavored with vanilla and almond extracts. These piped cookies are easy to make, chill for just the right amount of time to prevent spreading, and can be beautifully decorated with maraschino cherries, sprinkles, or dipped in rich semi-sweet chocolate for an extra special treat.

Ingredients

Scale

Cookie Dough

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 large egg, at room temperature
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/2 teaspoon salt
1–2 Tablespoons (15–30ml) milk

Decorations

4 ounces (113g) semi-sweet chocolate, finely chopped (optional)
Maraschino cherries
Sprinkles or coarse sugar

Instructions

Prepare and Chill Baking Sheet: Make space in your refrigerator for a baking sheet to chill the shaped cookies after piping. This chilling step is essential to prevent the cookies from spreading excessively during baking.
Line Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone mats. If unlined, do not grease the pans.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 2 minutes until smooth and creamy.
Add Flavors and Egg: Add the egg, vanilla extract, and almond extract to the butter mixture and beat on high speed for about 1 minute until fully combined. Scrape down sides and bottom of the bowl as needed to ensure uniform mixing.
Incorporate Dry Ingredients: On low speed, beat in the all-purpose flour and salt until combined. Increase speed to high and beat until completely mixed.
Add Milk to Adjust Consistency: Gradually beat in 1.5 tablespoons of milk on medium speed. If the dough is too thick to pipe, add up to an additional 1 tablespoon (total 2.5 tablespoons), but keep milk minimal to control spreading.
Pipe the Cookies: Fit a piping bag with a large tip, spoon some dough inside, and pipe 1–2-inch swirls or lines spaced about 3 inches apart on the prepared baking sheets. If too thick to pipe, add a little more milk and mix. Optionally place a maraschino cherry or sprinkle decorations on top.
Chill the Shaped Dough: Refrigerate the shaped cookies on the baking sheets for 20–30 minutes to avoid over-spreading during baking.
Preheat Oven: Meanwhile, preheat your oven to 350°F (177°C).
Bake the Cookies: Bake the chilled cookies for 12–15 minutes, watching closely. They are done when the edges are lightly browned but the shape is still maintained.
Cool the Cookies: Remove cookies from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt Chocolate (Optional): Melt semi-sweet chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Dip the cooled cookies in chocolate and add sprinkles if desired. Let chocolate set at room temperature for about 1 hour or refrigerate for 20 minutes.
Storage: Store plain cookies in an airtight container at room temperature for up to 1 week. Cookies with chocolate or cherries should be stored in an airtight container at room temperature for 4 days or refrigerated for up to 1 week.

Notes

Chilling the shaped dough is crucial to prevent the butter cookies from spreading too much during baking.
Add milk gradually to achieve a pipe-able dough consistency; too much milk increases spreading.
Using a large piping tip helps form well-shaped cookies.
Decorate cookies before chilling to ensure toppings stick properly.
For perfectly melted chocolate, use short microwave bursts and stir frequently to avoid burning.
Store decorated cookies differently to maintain freshness—plain at room temp, chocolate-covered refrigerated.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butter Cookies, Classic Cookies, Vanilla Almond Cookies, Piped Cookies, Holiday Cookies, Chocolate Dipped Cookies