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March 3, 2020

Soft Butter Cookies

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These Soft Butter Cookies are delicate, tender and are melt in your mouth buttery! These cookies have a classic swirl design that is impressive and so easy to make at home! The best, basic butter cookie recipe.

Soft Butter Cookies or Danish Butter Cookie Recipe

*this post was updated on 3/3/20*

Soft Butter Cookies

You know those beautiful, swirly butter cookies in the blue tin? They are just so pretty and seriously, who doesn’t love a classic butter cookie?! They are the perfect cookie for anything & everything.

My main issue with store bought butter cookies is, they are usually extremely dry, crumbly and sandy in texture. I’m not a huge crunchy-cookie kind of person, so I really wanted to do a recipe on my blog for homemade soft butter cookies.

How to make soft butter cookies

As far as list of ingredients goes, this recipe is super simple. You’ll have everything you need in your pantry.

  • Unsalted butter (if you only have salted, omit the added salt in the recipe)
  • Sugar
  • Egg yolks
  • Vanilla Extract
  • Flour
  • Salt
  • A small amount of milk

The only special tools you’ll need are a large, star piping tip and a heavy duty piping bag.

Having heavy duty piping bags on hand is always great because you don’t have to worry about them popping at the seams, even when you’re working with a thicker batter like this one. No matter how much pressure I push on the bag, it never breaks.

The piping tip you use should be on the larger size. I like this one. I also use it to make the perfect frosting swirl for cupcakes.

How to pipe butter cookie dough

Ingredients aside, these are the questions that may pop up when making this recipe:

Is piping cookie dough difficult?

The only thing that makes it a little more challenging to work with is the fact that the dough is obviously going to be thicker to pipe, versus, say buttercream.

It’s more stiff to work with and takes a little muscle to work it out of the piping tip, but as long as you get the consistency of the dough right you’ll be fine!

How will I know what the right consistency is?

The first time I made these cookies, I had made a perfect, cookie dough ball and it felt soft enough. When I went to pipe it, the dough was literally impossible to push through the piping bag. It took me a couple of tries to get it right.

The key here is that the dough should not form a ball shape. You should be looking for the dough to be the consistency of stiff American buttercream (or rather, a bit more stiff than you would use for buttercream).

The dough should be sticky and stick to the sides of the bowl.

You can test it by running your spatula through the dough. It should have light resistance, but otherwise feel smooth to stir around.
Soft Butter cookie dough

The key is to add enough milk. If your flour is on the dry side, you can add more milk to loosen it up. The catch is, to add as little milk as possible.

More milk = more spreading, and you do not want these cookies spread, otherwise you’ll lose the piped shape.

Help, my dough is too thick!

Test a small amount of dough in the piping bag first to see if how it works out. If the dough is too thick, simply add a teaspoon of milk at a time, until the dough became sticky and turned into more of a thick batter.  This cookie dough is very forgiving and it’s easy to go back and try again.

Soft butter cookies

How to make swirly, soft butter cookies

After finally nailing down the right consistency, it then took me a few tries to get the hang of the shape. The trick to making these is to start by holding your piping bag straight up, applying pressure to push some dough out and pulling it up just a little bit, before wrapping the swirl around the center.

Because this recipe is so butter-heavy, I recommend keeping an extra close watch on them in the oven. I found that it helped to turn the tray halfway through baking so that all the cookies bake evenly.

If you want to keep your cookies soft, bake them until they are VERY light golden brown on the edges. If you want a crisper cookie, these can hang in the oven for a little longer.

This recipe for Soft Butter cookies is everything I hoped for, and more. They are butter cookie perfection!

Looking for another fancy butter cookie idea? Try my Italian Butter Cookies!

 

Print

Soft Butter Cookies

Soft Butter Cookies or Danish Butter Cookie Recipe

★★★★★

4.3 from 7 reviews

These Soft Butter Cookies are delicate, tender and are melt in your mouth buttery! These cookies have a classic swirl design that is impressive and so easy to make at home! The best, basic butter cookie recipe.

  • Author: Liz at Owlbbaking.com
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Cuisine: American

Ingredients

  • 1 cup unsalted butter (softened)
  • ⅔ cup granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla extract (other extracts can be used)
  • 2 cups all purpose flour
  • ¼ tsp salt (if you need to use salted butter, omit this)
  • 2 tbsp milk (whole or 2%) (more if needed, but the amount of milk will vary by batch due to the moisture level in the other ingredients)

Use fruit jam or chocolate to sandwich cookies together or dip in chocolate (optional)

Instructions

  1. Preheat oven to 350°F and line cookie trays with parchment (if the air temp is on the warmer side, it is a good idea to chill the cookies for 30 minutes before baking, so be sure to plan accordingly).
  2. In a large bowl, cream the butter & sugar until light and fluffy using a hand mixer.
  3. Add the egg yolks and vanilla and mix until well combined.
  4. Add the flour & salt to the mixture and mix on low speed until large crumbles form.
  5. Add the 2 tablespoons of milk and mix until the milk is absorbed. If the dough is not sticky, add another TEASPOON of milk until it is sticky and has the consistency of thick buttercream. Avoid using too much milk as this can cause the cookies to spread too much!
  6. Transfer the dough to an extra large, heavy duty piping bag fitted with a large open star tip.
  7. Pipe the dough into rosettes by using the following motion; holding the bag upright, pipe the dough onto the tray and pull up slightly, then wrap around the center and pull gently to release.
  8. Chill if needed.
  9. Bake in the oven until light golden brown on the edges, about 13 – 15 minutes.
  10. Allow to fully cool on baking sheet.

Equipment

Piping Tip for Soft Butter Cookies

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Industrial Strength, Large Piping Bags

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Notes

Links to supplies you’ll need for this recipe:

Piping Tips
Heavy Duty Piping Bags

Nutrition

  • Serving Size: 1
  • Calories: 176
  • Sugar: 8g

Keywords: soft butter cookies, old fashioned, piped cookies, homemade, easy

Did you make this recipe?

Tag @owlbbaking on Instagram and hashtag it #owlbbaking

Soft Butter Cookies

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Filed Under: Christmas Cookies & Dessert Recipes, Cookie Recipes

Reader Interactions

Comments

  1. Barb says

    January 31, 2021 at 8:13 pm

    Hi There
    While I’m a good cook, I’m not a baker. Just getting into this cookie / bar making.

    This recipe looks delish and easy but I’m wondering if the dough will work with a Cookie Press instead of Piping or as a Drop cookie.

    Thanks for your help!

    Reply
  2. Bik says

    January 4, 2021 at 12:27 pm

    These cookies are beautiful. I make it often. It is not complicated for me. You explaine it excellent.
    Thanks

    ★★★★★

    Reply
  3. Camila says

    December 21, 2020 at 12:53 pm

    Never again

    ★

    Reply
  4. Claudette says

    December 9, 2020 at 8:54 am

    Can they be frozen after baking?

    Reply
    • Liz says

      December 10, 2020 at 3:32 pm

      Yup! These cookies freeze very well!

      Reply
  5. Amy says

    December 7, 2020 at 7:55 pm

    I made these tonight and am trying to let them cool, with no luck. They are wonderful. I used a cookie scoop and omitted the milk (only because they didn’t look like they needed any). YUMMY!!!!! Not as pretty as the piped cookies, but tasty just the same.

    ★★★★★

    Reply
    • Liz says

      December 8, 2020 at 12:47 pm

      Wooo! I’m so glad you loved the recipe!! That’s a great tip!! I’ve always been meaning to try these as drop cookies!

      Reply
  6. Sherry Ann Marcano says

    September 30, 2020 at 8:47 pm

    I just found this recepie and tried it. I left out the egg yolk my daughter is allergic but it came out great. Thank you.

    ★★★★

    Reply
    • Liz says

      October 2, 2020 at 10:27 am

      Thank you so much for sharing!! Glad it worked out!

      Reply
    • Patricia grealis says

      October 27, 2020 at 1:04 pm

      I keep looking but I don’t see measurements I really want to try this recipe

      Reply
      • Liz says

        October 28, 2020 at 8:32 am

        Hi Patricia! This is a premium recipe which requires an email sign up for access. The reason it’s that way is because I have a masterclass and other resources for this recipe to help make perfect cookies. You can sign up and get the recipe by clicking the “Get Recipe” image in the recipe card. It’s totally free and you can unsubscribe any time!

        Reply
  7. Audrey says

    August 13, 2020 at 3:36 pm

    It doesn’t say the measurements tho?

    Reply
    • Liz says

      August 15, 2020 at 6:14 pm

      Hi Audrey! This is a premium recipe – if you sign up with your email via the sign up link in the recipe card you’ll get instant access to the recipe! 🙂

      Reply
  8. Linda says

    July 24, 2020 at 1:07 pm

    I made the recipe they were absolutely *DIVINE*

    Reply
    • Liz says

      July 27, 2020 at 8:08 am

      Thanks for sharing, Linda!! I’m so glad you love the recipe!

      Reply
    • bob says

      December 13, 2020 at 11:39 pm

      what would i have to do if i would want to just make 4 of those?

      Reply
      • Liz says

        December 15, 2020 at 8:25 am

        Hi Bob, I don’t think scaling the recipe down to 4 cookies would be possible.

        Reply
  9. Monaliza Adagio says

    July 22, 2020 at 8:33 am

    I love this recipe. I did not use piping bag, I did not put the entire 2 tbsp of milk right away.. I was checking on the consistency but the 2 tbsp is perfect so thank you!

    ★★★★★

    Reply
    • Liz says

      July 22, 2020 at 11:06 am

      Thank you so much for the kind words!! I’m so glad you loved the recipe! Really appreciate you sharing, thank you! 🙂

      Reply
  10. Christee says

    June 11, 2020 at 7:02 am

    Greetings Liz, thank you for sharing this recipe, I was searching for how to make soft butter cookies and I found your site, I’m gonna try this recipe out and post the outcome on Pinterest.

    ★★★★★

    Reply
    • Liz says

      June 11, 2020 at 9:06 am

      Thanks, Christee!! Can’t wait for you to try this recipe!

      Reply
    • Beverly says

      July 6, 2020 at 4:17 am

      Hi Christee, I tried out this recipe a couple of days ago and it is absolutely divine! So buttery, smooth and delicious!

      ★★★★★

      Reply
  11. Angie says

    May 24, 2020 at 5:00 pm

    Not again. I made these and they were stiff and dry. had high hopes.

    Reply
    • Liz says

      May 25, 2020 at 9:16 am

      I’m sorry you had trouble with the recipe! These can be tricky and I’m working on making a video tutorial soon.

      Reply
  12. Liana says

    May 9, 2020 at 5:31 pm

    Can I just make them without piping? Maybe just shaping like a ball and pressing in the middle?

    Reply
    • Liz says

      May 10, 2020 at 9:25 am

      Hey Liana! Yes you can! I should have mentioned that in the post. I’ve tested these cookies out with just scooping balls onto the cookie sheet and they came out great! No need to press in the middle even – just a scoop onto the tray and bake! 🙂

      Reply
  13. Michelle M Martin says

    December 11, 2019 at 1:17 pm

    HELLLLLP! Mine will not hold their shape! I am using a #1M star tip, and the dough seems like stiff buttercream consitency….. but they look like a giant circlish blob 🙁

    Reply
    • Liz says

      December 12, 2019 at 8:02 am

      Hi Michelle! Oh no! These cookies can be tricky. Are they losing their shape after you pipe them or after you bake them? If they are not holding up then the dough is too soft. Add a bit more flour to stiffen up the dough. If you’re having trouble piping them because the dough is too stiff, then it needs a bit more milk.

      Also, the 1M tip might be too small. These cookies require a bit wider tip. If that’s all you have, you can add a bit more milk to get the dough to pipe and then chill them in the fridge to help keep their shape.

      I hope that helps!!

      Reply

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