Key Takeaways:
- High-quality butter is crucial for achieving that authentic bakery taste
- Chilling the dough prevents spreading and maintains perfect cookie shape
- Room temperature ingredients create the best cookie texture
- Proper sprinkle application timing ensures they stick without melting
Every home baker wants to create those perfect, buttery cookies with colorful sprinkles that catch everyone’s eye. While many recipes promise great results, getting that ideal texture – crisp edges with slightly moist middles – can be tricky. This foolproof butter cookie recipe delivers professional results every time.
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 2 egg yolks
- 1 teaspoon pure vanilla
- 1 tablespoon milk
- ½ teaspoon fine sea salt
- Rainbow sprinkles (about 1 cup)
Kitchen Equipment
- Hand mixer or stand mixer
- 2 baking sheets
- Silicone baking mats or parchment paper
- Measuring cups and spoons
- Medium mixing bowl
- Small bowl for sprinkles
- Cookie scoop or tablespoon
- Wire cooling rack
- Airtight container for storage
Detailed Step-by-Step Instructions
1. Preparation (30-60 minutes before baking)
- Remove butter from refrigerator and cut into 1-inch cubes
- Place butter cubes on a plate and let sit at room temperature for 1 hour
- Place egg yolks on counter for 30 minutes to reach room temperature
- Measure all ingredients and set them out on counter
- Position oven rack in the middle position
- Line two baking sheets with silicone mats or parchment paper
- Preheat oven to 350°F (allow at least 15 minutes for proper preheating)
2. Making the Cookie Dough (15-20 minutes)
- Place room temperature butter cubes in mixing bowl
- Beat butter alone on medium speed for 2-3 minutes until very smooth and creamy
- Stop mixer, scrape down sides of bowl with rubber spatula
- Add sugar to butter
- Beat butter and sugar on medium speed for 3-4 minutes until mixture is pale and fluffy
- Stop mixer, scrape bowl again
- Add egg yolks one at a time, beating for 30 seconds after each
- Add vanilla, mix for 30 seconds
- In a separate bowl, whisk together flour and salt
- Add flour mixture to butter mixture in three portions, mixing on low speed
- Mix just until flour is mostly incorporated
- Add milk and mix just until dough comes together
- Stop mixing as soon as no dry flour remains
3. Shaping the Cookies (20-25 minutes)
- Pour sprinkles into a wide, shallow bowl
- Use a tablespoon or cookie scoop to portion dough (about 1 tablespoon each)
- Roll each portion between your palms to form smooth balls
- Test one ball – if dough is too soft to hold shape, chill for 15-20 minutes
- Working with one dough ball at a time:
- Roll ball in sprinkles until completely covered
- Place on prepared baking sheet
- Leave 2 inches of space between each cookie
- Slightly flatten each ball with your palm (to about ½-inch thickness)
4. Baking Process (12-14 minutes per batch)
- Place one sheet of cookies in preheated oven
- Set timer for 12 minutes
- Cookies are done when:
- Edges are just barely starting to turn golden
- Centers still look slightly soft
- Bottom edges are light golden when carefully lifted with spatula
- If needed, bake 1-2 minutes more, watching closely
- Remove from oven and let cookies rest on baking sheet for exactly 5 minutes
- Using a flat spatula, carefully transfer cookies to wire rack
- Allow to cool completely (about 30 minutes)
- Repeat process with second baking sheet
5. Testing Doneness
- Properly baked cookies will:
- Hold together when lifted
- Have firm edges with slightly soft centers
- Show no darker golden color on top
- Have light golden bottoms
- If first batch spreads too much:
- Chill remaining dough for 15 minutes
- Reduce oven temperature by 25 degrees
Special Tips
- Butter Quality: Use name-brand butter for best results
- Temperature Matters: Room temperature ingredients blend better
- Don’t Overmix: Stop mixing once dough comes together
- Watch Closely: Cookies should not brown too much
Common Mistakes to Avoid
- Using cold butter (causes tough cookies)
- Overbaking (leads to dry results)
- Adding sprinkles too late (they won’t stick)
- Skipping dough chill time if dough feels soft
Storage Tips
- Store in airtight container
- Keeps fresh 5-7 days at room temperature
- Freeze baked cookies up to 3 months
- Freeze dough balls up to 2 months
Grocery Shopping List
Dairy Section:
- Brand-name butter (1 cup/2 sticks)
- Eggs (for yolks)
- Milk
Baking Aisle:
- All-purpose flour
- Granulated sugar
- Pure vanilla
- Rainbow sprinkles
- Fine sea salt
This simple recipe creates butter cookies that rival any bakery version. The secret lies in quality ingredients and careful technique. These cookies make perfect holiday gifts, party treats, or weekend baking projects with kids. Try them once, and they’ll become your go-to butter cookie recipe.
