Holiday Butter Cookies Recipe
Introduction
These Holiday Butter Cookies are classic, buttery treats perfect for festive occasions. With a tender texture and delicate sweetness, they’re easy to decorate and share with loved ones.
Ingredients
- 1 1/4 cups (142g) confectioners’ sugar
- 18 tablespoons (255g) salted butter, at room temperature*
- 1 large egg yolk, white reserved for topping if desired*
- 1/2 teaspoon table salt
- 1/4 teaspoon King Arthur Fiori di Sicilia, or flavor of your choice*
- 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
- 2 1/4 cups (255g) confectioners’ sugar (for icing)
- 2 1/2 to 3 tablespoons (35g to 43g) milk (for icing)
- 2 tablespoons (39g) light corn syrup (for icing)
- Natural food coloring, optional (for icing)
- 1 cup (227g) coarse sparkling sugar or colored sugars, for decorating, optional
Instructions
- Step 1: In a stand mixer bowl with the flat beater or a large bowl using a hand mixer, combine the confectioners’ sugar, butter, egg yolk, salt, and flavoring. Beat until smooth and creamy.
- Step 2: Gradually add the flour, mixing until the dough comes together. It may seem dry at first but will suddenly form a smooth dough. If it remains crumbly, add a tablespoon of water.
- Step 3: Divide the dough in half, shape each half into a flattened disk, wrap in plastic, and refrigerate for 2 hours or overnight.
- Step 4: Preheat your oven to 350°F (177°C). Let the dough soften at room temperature for 20 to 30 minutes to be soft enough to roll but still cool.
- Step 5: Lightly flour your rolling surface and rolling pin. Roll out one dough disk to about 1/8″ to 3/16″ thickness. Cut shapes with cookie cutters. Place the cookies on ungreased or parchment-lined baking sheets close together; they will not spread much.
- Step 6: Bake the cookies for 12 to 14 minutes until set and just beginning to brown at the edges. Remove and cool on the pan.
- Step 7: Repeat rolling, cutting, and baking with the remaining dough. Allow cookies to cool completely before decorating.
- Step 8: To make the icing, combine confectioners’ sugar, 2 1/2 tablespoons milk, and corn syrup in a medium bowl until smooth and spreadable. Add milk a teaspoon at a time if too stiff. Tint with natural food coloring if desired.
- Step 9: Test the icing by spreading it over a cookie. It should be thick but level out within a minute. Adjust thickness with extra milk or sugar as needed for decorating.
- Step 10: Decorate a few cookies at a time, sprinkling coarse sparkling sugar on wet icing to adhere. Let the icing set and dry completely before storing or serving.
Tips & Variations
- For a different flavor, substitute Fiori di Sicilia with vanilla extract, almond extract, or lemon zest.
- Use parchment paper to prevent sticking and make cleanup easier.
- Chilling the dough overnight enhances the flavors and makes rolling easier.
- Add a pinch of cinnamon or nutmeg to the dough for a warm holiday twist.
Storage
Store leftover butter cookies in an airtight container at room temperature for several days. For longer storage, freeze them in a sealed container or freezer bag. When reheating, let the cookies come to room temperature for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted?
Yes, but you should add an extra 1/4 teaspoon of salt to compensate for the lack of salt in the butter.
How long should I refrigerate the dough?
Refrigerate the dough for at least 2 hours or up to overnight. This helps the dough firm up, making it easier to roll and cut clean shapes.
Print
Holiday Butter Cookies Recipe
- Total Time: Approximately 3 hours (including chilling and baking)
- Yield: About 3 dozen (varies based on cookie size) 1x
- Diet: Vegetarian
Description
These Holiday Butter Cookies are buttery, tender, and perfect for festive celebrations. Made with a flavorful blend of butter, confectioners’ sugar, and all-purpose flour, they have a delightful melt-in-your-mouth texture. Decorated with a smooth, sweet icing and sparkling sugar, these cookies are as beautiful as they are delicious, making them an ideal treat for holiday gatherings and gift-giving.
Ingredients
Scale
For the Cookies
- 1 1/4 cups (142g) confectioners’ sugar
- 18 tablespoons (255g) salted butter, at room temperature
- 1 large egg yolk (reserve the white for topping if desired)
- 1/2 teaspoon table salt
- 1/4 teaspoon King Arthur Fiori di Sicilia, or flavor of your choice
- 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
For the Icing
- 2 1/4 cups (255g) confectioners’ sugar
- 2 1/2 to 3 tablespoons (35g to 43g) milk
- 2 tablespoons (39g) light corn syrup
- Natural food coloring (optional)
- 1 cup (227g) coarse sparkling sugar or colored sugars, for decorating (optional)
Instructions
- Prepare the cookie dough: In a stand mixer fitted with the flat beater or using an electric hand mixer, combine the confectioners’ sugar, room temperature salted butter, egg yolk, salt, and flavoring. Beat until smooth. Gradually add the flour and mix until the dough comes together, adding a tablespoon of water if needed.
- Chill the dough: Divide the dough into two halves, shape each into a flattened disk, wrap tightly in plastic wrap, and refrigerate for 2 hours or overnight to firm up.
- Preheat the oven and soften dough: Preheat your oven to 350°F (175°C). Remove the chilled dough and let it sit for 20 to 30 minutes until slightly softened but still cold enough to roll.
- Roll out and cut cookies: Lightly flour your rolling surface and rolling pin. Roll one dough disk 1/8″ to 3/16″ thick. Use cookie cutters to cut shapes, re-rolling scraps as needed. Place cookies on ungreased or parchment-lined baking sheets, spacing them close as they spread minimally.
- Bake the cookies: Bake in the preheated oven for 12 to 14 minutes until the cookies are set and just starting to brown slightly at the edges.
- Cool the cookies: Allow the cookies to cool on the baking sheet. If using parchment paper, lift the paper and cookies off the pan to cool completely.
- Repeat rolling and baking: Roll, cut, and bake the remaining dough following the same steps until all cookies are baked and cooled.
- Make the icing: In a medium bowl, combine confectioners’ sugar, 2 1/2 tablespoons milk, and corn syrup to create a soft, spreadable icing. Adjust consistency with additional milk or sugar as needed. Tint with food coloring if desired.
- Test icing consistency: Spread icing over one cookie to test thickness. It should be thick but smooths out shortly. Add milk or sugar to reach desired decorating consistency.
- Decorate cookies: Spread icing on cookies a few at a time, then sprinkle with coarse sparkling sugar or colored sugars to adhere to the wet icing. Let cookies set until icing is dry to the touch.
- Store the cookies: Store leftover cookies in an airtight container at room temperature for several days or freeze for longer storage.
Notes
- Use salted butter at room temperature for easier mixing and better dough texture.
- Flavoring such as Fiori di Sicilia can be substituted with vanilla or almond extract.
- Chilling the dough is essential for easy rolling and maintaining cookie shape during baking.
- If dough seems too dry, add a tablespoon of water to help it come together.
- Roll dough to about 1/8″ to 3/16″ thickness for crisp but tender cookies.
- Baking times may vary slightly depending on your oven; watch for lightly browned edges as a sign of doneness.
- The reserved egg white can be brushed on cookies before adding sugar for a shiny finish (optional).
- Use natural food coloring for safe, vibrant icing hues.
- Cookies can be decorated with various colored sugars or sprinkles for festive appeal.
- Store in airtight containers to keep cookies fresh and maintain crispness.
- Prep Time: 20 minutes (plus 2 hours chilling)
- Cook Time: 12 to 14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Holiday Butter Cookies, Butter Cookies Recipe, Festive Cookies, Iced Sugar Cookies, Christmas Cookies
