Go Back
–+ servings
A plate of old fashioned butter cookies
Print Recipe

Sweet & Simple Old Fashioned Butter Cookies

These old fashioned butter cookies are a beautiful, yet simple classic. When you take a bite, you get a clean, satisfying little snap at first, followed immediately by a middle that is so soft it practically dissolves on your tongue!
Prep Time20 minutes
Bake Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Old Fashioned Butter Cookies
Servings: 30 Cookies

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon milk

Optional for topping:

  • Coarse sugar
  • Sprinkles
  • Melted chocolate for dipping

Instructions

  • Preheat the oven to 350°F. Line baking sheets with parchment paper. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla extract until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Add the milk and mix just until smooth.
  • Scoop tablespoon-sized portions of dough, roll into balls, and gently flatten with the bottom of a glass. Add sprinkles or coarse sugar if desired.
  • Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Notes

  • Don't rely on the clock to tell you when your sticks of butter are ready. Give the wrapper a gentle poke. Your finger should leave a clean indent without sinking all the way through or getting greasy.
  • My grandmother always taught me never to scoop the measuring cup directly into the flour bag. Fluff it up with a fork first, spoon it gently into your cup, and sweep the excess off the top with a butter knife.
  • The second you pour your dry ingredients into the wet mixture, turn your hand mixer to its absolute lowest speed (or switch to a wooden spoon). You want to mix just until the white streaks of flour vanish.