BROWSE: EASY WEEKNIGHT (NEW BLOG!)

Rasa Malaysia: Easy Delicious Recipes

Rasa Malaysia: Easy Delicious Recipes

You are here:Home  /  Recipes  /  Baking Recipes  /  Butter Cookies

Butter Cookies

Jump To Recipe
Recipe Index

This is the easiest and best butter cookies recipe ever! These butter cookies are buttery, crumbly, melt-in-your-mouth delicious. They are the perfect cookies for Christmas, holidays and everyday!

The easiest and best butter cookies recipe ever! These butter cookies are buttery, crumbly, melt-in-your-mouth delicious. They are the perfect cookies for Christmas, holidays and everyday | rasamalaysia.com

Butter Cookies in a basket, ready to eat.

Holiday and Christmas Butter Cookies

These Butter Cookies are my absolute favorite because they are the best cookies ever: extremely buttery, crumbly and practically melt in the mouth.

They are best for any holidays: Christmas, New Year, Chinese New Year, Valentine’s Day, or any day of the year. You don’t really need a special occasion to enjoy these amazing cookies,

Homemade Danish Butter Cookies in a basket.

These buttery, crumbly, melt-in-your mouth sweet butter cookies are simply the BEST in the world, and this butter cookies recipe is my ultimate keeper.

Different shapes of Christmas butter cookies, placed in a basket, ready to serve.

Ingredients for Butter Cookies

What I love most about this recipe is the simple ingredients it calls for:

  • Unsalted butter
  • Sugar
  • Egg yolk
  • All-purpose flour
  • Corn starch
  • Vanilla essence

Baker’s Tips

How to bake butter cookies? Here are the tips, tricks and secret techniques for perfect cookies every time:

  • To make the cookies extra crumbly, add some Pam cooking spray to the dough. The cooking spray makes the cookies even better with melt-in-the-mouth texture. Trust me!
  • Chill the cookies (after they are cut into shapes) in the fridge to form the shape. This will ensure the cookies retain the shape after baking.
  • Use cookie cooker instead of cookie press for the best results. I find cookie press a hit-or-miss, it all depends on the cookie press you use. Sometimes the dough is stuck on the cookie press and it’s very hard to form the beautiful shape. With cookie cutter, you can control how the cookies look easily but cutting out the shape you desire.

Festive melt-in-your-mouth butter cookies.

How Long Do Butter Cookies Last?

This recipe yields about 100 cookies that can last for two weeks, if stored in an air-tight container.

Other Recipes You Might Like

SUBSCRIBE AND GET NEW RECIPES

5 from 2 votes
Print
Rating

Butter Cookies Recipe

This is the easiest and best butter cookies recipe ever! These butter cookies are buttery, crumbly, melt-in-your-mouth delicious. They are the perfect cookies for Christmas, holidays and everyday!

Course Dessert
Cuisine Baking
Keyword Butter Cookies
Prep Time
Cook Time
Total Time
Servings 100 cookies
Calories 40 kcal
Author

Ingredients

  • 10 oz unsalted butter (2 1/2 sticks)
  • 1 tablespoon Pam cooking spray optional
  • 1 egg yolk
  • 3 oz + 1 tablespoon powdered sugar
  • 1/4 teaspoon salt
  • 11 oz all-purpose flour
  • 4 oz cornstarch
  • 2 tablespoons whole milk (full cream milk)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Cream butter with Pam cooking spray (if using), sugar, egg yolk, salt and vanilla extract until fluffy. Add in the milk and mix well.

  2. Fold in the all-purpose flour and cornstarch. Using your hands, mix until dough become soft and not stick on hands. 

  3. Preheat oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper. Roll the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using cookie cutters. Assemble the scrap and roll in with the remaining dough. 

  4. Place the cookies on the prepared baking sheets and place in the refrigerator for 30 minutes. This will firm up the dough so the cookies will maintain their shape after baking.

  5. Bake for 15 minutes, or until cookies are lightly brown. Cool on rack. You may keep the cookies in an airtight container for up to two weeks. 

Recipe Notes

Use cookie cutters for the best results. DO NOT use cookie press.

Nutrition Facts
Butter Cookies Recipe
Amount Per Serving (1 cookie)
Calories 40 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 6mg 0%
Potassium 4mg 0%
Total Carbohydrates 4g 1%
Vitamin A 1.5%
Calcium 0.2%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.
Love this Recipe? Try More!

Latest Recipes:

If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

Pin357K
Share3K
Tweet
360K Shares
JOIN RASA MALAYSIA INSIDERS ON FACEBOOK

157 COMMENTS... read them below or add one


  1. Just reading ‘butter cookie’ makes me mouth water a little. I”m so sure they’d melt in my mouth! Perfect cookie to gift, Bee!

    Reply

  3. Are the dry ingredients measured using the volume cup system where 1 cup is 8 oz. ? Did you use a liquid measuring cup or did you buy measuring spoons with a 3 oz. measurement for example)?

    Reply

  4. I would like to make this cookie. The recipe stated “Cream butter with Pam cooking spray (if using), sugar, egg yolk, salt and vanilla extract until fluffy. Add in milk and mix well.”
    Do i need to beat butter with sugar until fluffy ( turn white) and then add it egg yolk, salf and vanila extract?
    Please advise.
    Thank you.

    Reply

  5. Did this today, followed the recipe to the letter. had to use a kitchen scale for the ingredients- too lazy to convert anything into cups, haha. I also had to knead the dough for some time before they became less sticky. It’s been a while since i kneaded anything…But the workout for the arms was worth it- the cookies turned out GREAT! P.S. i am in love with your cookie cutters!

    Reply

  6. Hi Bee, thank you for your recipe. I never made butter cookies before until I read your recipe. I made them for my 2,5 yo girl and she loved it so much. My husband loved them too. But actually I was the one who ate the most, lol. I even let her to roll and cut them used her favorite shapes. I used stand mixer though to make it easier :p. I skipped the Pam spray, used less sugar. I had no problem with cutting them, maybe because I used mixer and made them in winter, the air was very dry, so the butter wouldn’t melt that easy. I used converter for the dry ingredients, just searched it using Google. It wasn’t hard at all.
    Once again, thank you for your recipe. My little family loved it.

    Reply

  7. So yummy and melts in the mouth. My son ate 3/4 of the first batch. I had to stop him. Mine could not be rolled and cut. So I made into balls, press them to desired thickness and made patterns with a fork.

    Reply

  10. I just made a batch today. I followed the recipe exactly using hand to mix and
    it turned out perfect. Thanks for the easy cookie recipe.

    Reply

  13. Recipe states 10 oz. butter which is 1 1/4 sticks. Recipe states 2 1/2 sticks which is double. So which is it, definitely makes a difference in the stickiness dilemma,

    Reply

  17. How much sugar to add to the recipe? The sugar amount is not included in the recipe. Thank you. I can’t wait to make these!

    Reply

  19. Hi i have leftover salted butter. Can i use salred butter and omit the salt in the recipe? Will it be too salty?

    Reply

  20. My dough is incredibly sticky and wet still. Any suggestions on what to do? I followed the recipe exactly, so I don’t understand why I can’t roll out the dough!

    Reply

  22. Can you decorate the cookies once baked or are they too delicate to do that. I like butter cookies over sugar cookies and would love to make and decorate with icing.

    Reply

  23. Will this recipe work in a cookie press? The recipes that came with the cookie press have a weird after-taste. I’m not sure if it’s from the unsalted butter or what.

    Reply

  24. @Zia
    I you have to let it cool completely after baking then it will harden,before putting in an airtight container.But it is always soft fresh from the oven when still hot.If that is what you mean.

    Reply

  26. I just read some,not all comments,incase someone has already asked this question:

    Please I want to know, what type of oven do you use (fan convection or convectional oven),and what’s your brand of oven.Because I love the way your cookies come out in little time,without burning or turning deep brown from the under part.My gas oven convectional takes so much time to bake cookies at 180°C,like almost an hour and the bottom turns brown,I had to scrape off burnt part.I need a better gas oven,electric one is not an option for me because I use a pre-paid meter,it will use up so much electricity.

    Please what brand and type of oven would you recommend for medium commercial baking,preferably gas type oven.

    Thanks so much,your my friend when it comes to food etc.Love your blog,style and bakings,I’m a fan of your milk cookies in Christmas theme.
    Expecting your reply soon.

    Reply

  27. Hello Bee
    1 qn: I would like to have colored cookies.
    Using the same recipe, can I add some cocoa powder to turn the dough brown? Would it affect the taste much? Thank you!

    Reply

    • Hi Shannon, are you sure you measured the ingredients precisely. The dough will be sticky at first but eventually it will form into a nice buttery dough that doesn’t stick on your hands and very easy to roll. I have made this so many times, this recipe works perfectly fine.

      Reply

  29. Rasa where have you been all my life???

    Wooow these taste like heaven. I can’t thank you enough

    You are an Angel, a millions thank you

    Reply

  30. Hi, I would really like to make these But! I’ve never been faced with a recipient using weight for things like flour, corn starch, butter etc. The conversion table doesn’t help because it can’t convert to cups which is what most recipes I’ve ever used use. I don’t have a scale. Can anyone convert these ingredients to cups ?! I have to do some baking tonight :/

    HELP

    Reply

  31. You poor thing. I cannot believe the comments and questions on here. This is a fabulous recipe, the cookies are yummy. The recipe is written wonderfully. I bake a lot of recipes by cups and ounces but sometimes in baking as in bread, some cakes and these cookies you need to weigh to get more precise measurements which gives precise wonderful cookies. Thanks for the recipe

    Reply

      • Hi could I possibly get the cup equivalent for the flour, corn starch and butter? Don’t have ability to weigh and couldn’t even guess how much.

        Reply

    • I would dearly love to try this recipe but I don’t have the ability to weigh. It probably is fine for those who do a lot of baking but for those of us who don’t it’s a little frustrating I have to say (a barrier for sure). Is anyone able to provide the cup equivalent for the flour, corn starch and butter?

      Would be greatly appreciated as I need to do some baking tonight and it does look like a yummy recipe. :)

      Reply

  32. Hi love love your recipes, re these cookies – is it possible to add more powdered sugar if we like more sweet? Would it harm the texture ?

    Reply

  33. Thank you Rasa for sharing your yummy recipe.
    I can’t believe some of the ridiculous questions asked…. This is not a cooking class.
    Ladies, just make Rasa’s perfect butter cookies by following her instructions; they are the best.
    Might as well make ur own recipe if u want to sub any of the ingredients. If ur missing the ingredients, go out and buy them. PLUS, putting another recipe on Rasa’s site in recipe comments is very rude!

    Reply

    • Oh I so agree.
      For goodness sake, just use the recipe. The poor girl must be nearly driven mad with people wanting to change, substitute and have measurements explained. Google measurements for goodness sake. Take some responsibility for finding out yourself.
      If you want something else get another recipe.
      Rant over. Must stop reading comments is my new resolution?

      Reply

  34. Hi,
    May I check with you, if I would like to bake it in green tea/chocolate flavor instead, do I just decrease the all purpose flour and add in appropriate amount of green tea/cocoa powder? Thank you!

    Reply

  35. Thanks for recipe but I wish you won’t use Oz for dry ingredients like sugar and corn starch. Use teaspoon or tablespoon instead (or put in a bracket)

    Reply

  38. Hi,
    Thanks for the recipe. How long can this cookies store? And is this recipe suitable for royal icing decoration?
    Thanks :)

    Reply

  39. Hi Bee,
    Is there any major different with or without the Pam cooking spray /Margerine in the dough ?
    Just wonder what is the purpose of the cooking spray in the recipe not on baking tray.Perhaps is the secret.
    I guess the 113g of corn starch already make the cookies crumbly. Anyway I will try by this week.
    Oh ya…l love your Butter Cake.

    Thanks.

    Reply

  42. Hello,
    I want to make these cookies as soon as possible but need to find the conversion chart. I’m use to dry measurements. Please help. Where can I download a chart?

    Thanks so much..the cookiies look great. I can’t wait to make them.

    Reply

  45. I following your recipe but don’t know why my dough it soft and still stick on my hand, I just add more dry ingredient for this solution. DO u have to put the dough in the refrigerator before bake ?

    Reply

  46. Thank you so much for including the weight of the ingredients – I find American recipes with sticks or tablespoons/cups of butter impossible. Conversion charts don’t agree, my cups are different sizes (and it’s messy getting butter into a cup anyway); so it seems highly inaccurate. I wish all recipes were as easy to follow. PS Nice cookies (biscuits) !!!

    Reply

  47. OMG, I tried making these and they came out light and crumbly! Its incredible. Can’t stop eating them. Thank you for a great recipe.

    Reply

  51. U mentioned cream butter with spray,sugar,egg yolk,salt and vanilla extract until fluffy, is it suppose to use those electric mixer for make cake? After which add in milk and mix well using the electric mixer? Your reply is greatly appreciated. I can’t wait to bake it for my sons. Thks

    Reply

  52. When you mentioned cream butter with spray,sugar,egg yolk and vanilla extract until fluffy, can I use the electric mixter to do it?

    Reply

  53. Love your blog? 2 questions. 1) Can I substitute 1tbsp Pam cooking spray with 1 tbsp canola oil? 2) if omit 1 tbsp Pam spray, will the dough be dry and hence affect end product? TIA.

    Reply

  56. Would like to ask 3 oz of icing sugar for the recipe right? confuse about how much of sugar? is it all using icing sugar or use caster sugar? what is the different between it.

    Thanks,
    Regards,
    Koch

    Reply

  57. Can I use 2% milk instead of whole, I don’t use whole milk so don’t want to buy gallon or half just for 2 tblspns. Thinking of making these tomorrow, so immediate help needed?

    Reply

  59. Your recipe sounds good. I love how the cornstarch makes the cookies tender. I’ve never seen a cookie recipe requiring cooking spray mixed into the dough.

    Did you not find that you need to dip the cutters into flour between use? I would think they would get a bit sticky between cookies.

    Reply

  65. I tried again this evening and it’s still the same. Can’t cut nicely with the cutters. I think it’s the cutter’s problem. This time, I used the silicone cake mould. I need to bake twice. The 2nd time I removed them from the mould and bake again for another 15 mins. It worked.
    How long did you beat the batter with the mixer? Does the duration and the speed of the mixer affect the batter? Everything turned out nice – tasty and melting in the mouth. But it’s too soft and light that it breaks easily. I beat the sugar batter in high speed until it turned pale yellow. Then another 10 mins for the final mixing. Is it correct? I’m sorry for so many questions. I’m a novice in baking.

    Reply

  66. Hello,

    I have tried your recipe. It’s great. I always looked forward to Hari Raya when I was young because of this butter cookies. Yummilicious.
    I have omitted the spray instead. Will try to substitute it with margarine the next batch.
    By the way, did you use unsalted butter or salted butter? I tried with unsalted one. Is it the right one? The batter is too soft to cut with the cutters and I ended up using free hand. How did you manage to the shape so perfectly? I tried cooling it in the fridge but to no avail. It softened faster than I can finish the whole procedure.

    Reply

  69. hi:)

    I have tried to butter cookies recipes so far. One from the joy of baking website and another from a blog i chanced upon. the 2nd recipe only called for flour, butter and egg and caster sugar. And personally, i feel that it tasted better. it has a stronger butter taste, not covered by the taste from the vanilla extract. I am also very intrigued by how the proportions of the ingredients are so different. Anyone care to explain? And maybe someone could try the recipe too? Would like to listen to more opinions from others. Looking forward to ur replies!

    here is the recipe: http://playkeen.blogspot.com/2009/01/disney-and-sanrio-friends.html

    Reply

  71. Had just found your blog & I am thoroughly enjoying it. If we don’t have the spray, can we omit it or replace with margarine?

    Thanks.

    Reply

  75. Just wondering, how many does this recipe make? And what size are your cutters?

    And thank you for weight measurements! Flour can be tricky. I ended up with a strange [but delicious] shortbread rendition once.

    Reply

  84. How on earth does one measure cooking spray? Seems impossible? Could you substitute another oil? Those cookies look so cute and yummy.

    Reply

  86. I love a goof butter cookie – delicate, light golden and full of childhood memories. I feel like baking them right away.

    Reply

      • Hi Annie, the butter cookies dough shouldn’t be sticky as I have made it more than dozens of times. If it is, it means certain ingredients are not measured correctly. Add a little more flour.

        Reply

        • I have been a baker for over 35 years and this recipe has issues. Too sticky and no real flavor. If you keep adding flour, which I did to reduce the stickiness, you end up with a cookie that is flavorless or tastes like flour. I should have know when I saw the spray pam in the list of ingredients. Cooking spray is oil in an aerosol can. The recipe should have just called for oil which is weird too. And to have all these other ingredients added when you are creaming the butter is an odd instruction. In addition, the sugar to butter ratio is low in my opinion and is another reason why these cookies have no flavor or taste like flour.

          Reply

          • Hi Kerry, I have made this recipe over 50 times with no issues. The dough is not sticky, if it’s sticky it means it’s not kneaded enough. It never sticks to the fingers if they are knead properly and there is no need for any extra flour. This butter cookies are Asian style, it’s not typical American cookies that are just soft and chewy. And yes, Pam works to make the cookies crumbly and melts in your mouth. My recipe yields the exact same shape and texture you see on my photos, every time I have made it.

            Reply

Leave a Comment

Your email address will not be published. Required fields are marked *