The first time I made these Christmas butter cookies, it was a bit of an accident. I was trying to recreate my grandmother’s vague, handwritten recipe card and ended up with a kitchen dusted in flour and smelling like pure, melted sugar and vanilla. That heavenly scent, warm and sweet and filled with promise, is now the official start of the holidays for me. I want to share that feeling with you—the simple joy of creating something utterly delicious and beautifully classic that makes everyone who tries one light up with a smile. This recipe is my holiday hug in cookie form.
Ingredients
- 1 cup (225 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
Now, I know the ingredient list looks deceptively simple, but that’s where the magic lies. I’ve learned that each component here is non-negotiable for that perfect, melt-in-your-mouth texture. Using unsalted butter is crucial because it lets you control the saltiness; I tried it once with salted butter when I was out, and the flavor balance was completely off. For the sugar, trust me and use granulated. I experimented with finer caster sugar, and the cookies spread too thinly, losing their lovely shape. And that vanilla extract? Don’t even think about skipping it or using imitation. The real stuff adds a deep, fragrant warmth that fills your entire kitchen as they bake. It makes a huge difference.
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
I’ll be honest, I’ve made these both with a stand mixer and by hand with a wooden spoon, and while love is a powerful tool, your arm will thank you for using an electric mixer. Creaming that butter and sugar to the right pale, fluffy consistency is the bedrock of this recipe, and a mixer makes it foolproof. The silicone baking mats are my personal secret weapon; I’ve tried this step both ways, and trust me, they work better than parchment for ensuring no sticking and perfect, even browning every single time. And that wire rack? It’s not just for cooling. Lifting the cookies off the hot sheet stops them from cooking further on the bottom, which is how you achieve that ideal tender-crisp edge.
Step-by-Step Instructions
My process always starts with the butter. I take it out of the fridge and let it sit on the counter until it’s just softened—you should be able to make a slight indent with your finger, but it shouldn’t be greasy or melted. This can take an hour, so be patient. I once got impatient and tried to soften it in the microwave for a few seconds, and I ended up with a partially melted pool that ruined the creaming step. Now, I plan ahead. I add the butter and sugar to my mixer bowl and let it run on medium for a good three to four minutes. You’ll know it’s ready when the mixture turns noticeably paler and has a wonderfully light, almost whipped texture. That’s when I drizzle in the vanilla extract with the mixer running, letting it incorporate fully.
Next, I combine my dry ingredients in a separate bowl. Here’s a tip I learned from a pastry chef friend: whisk them together thoroughly even though they’re all dry. This ensures the leavening agents are evenly distributed, so you don’t get random pockets of rising or bitterness. With the mixer on low, I add the dry mix to the butter mixture in three batches. I stop mixing the moment the last streak of flour disappears. Overmixing is the enemy of a tender cookie; it develops the gluten and leads to toughness. The dough will be soft and slightly sticky, and that’s perfect.
For shaping, I use a small cookie scoop for uniformity—it ensures they all bake at the same rate. I place them about two inches apart on my lined baking sheets. They don’t spread a massive amount, but they need their space. I watch them like a hawk in the oven, usually starting to check at the 10-minute mark. You’re looking for set tops and just the barest hint of golden brown around the very edges. The centers might still look a touch soft, but they firm up as they cool. I let them rest on the sheet for exactly five minutes before transferring them to the wire rack. This patience is key; moving them too soon can cause breakage.(See the next page below to continue…)