These are classic bakery-style butter cookies (not crisp shortbread), with a soft, pillowy texture that stays that way for days.
Here’s the perfect recipe 👇
🧈 Soft Butter Cookies
Makes: About 24 cookies
Prep Time: 15 min | Chill: 30 min (optional) | Bake Time: 10–12 min
🌾 Ingredients
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1 cup (2 sticks) unsalted butter, softened
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¾ cup granulated sugar
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1 large egg
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2 tsp vanilla extract (or 1 tsp vanilla + ½ tsp almond extract for a bakery flavor)
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2 ¼ cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
👩🍳 Instructions
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Preheat oven:
Set to 350°F (175°C). Line baking sheets with parchment paper. -
Cream butter & sugar:
In a large bowl, beat the butter and sugar together for about 2–3 minutes, until light and fluffy. -
Add egg & vanilla:
Mix in the egg and vanilla (and almond extract, if using). -
Combine dry ingredients:
In another bowl, whisk flour, baking powder, and salt.
Gradually add to the wet mixture, mixing on low until just combined.
(The dough will be soft but not sticky — chill 30 minutes if it’s too soft to handle.) -
Shape cookies:
Roll dough into 1½-inch balls and place 2 inches apart on the baking sheet.
Flatten slightly with your palm or the bottom of a glass. -
Bake:
Bake 10–12 minutes, until edges are just lightly golden — don’t overbake!
They should look pale and soft in the center when you remove them. -
Cool:
Let rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
🍬 Optional Finishes
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Sugar sparkle: Sprinkle with coarse sugar before baking.
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Frosted: Top with simple glaze (1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla).
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Jam thumbprint: Press your thumb in the center before baking and fill with jam afterward.
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Holiday twist: Add lemon or almond extract + colored sprinkles.
💡 Tips
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For extra softness, replace 2 tbsp butter with 2 tbsp cream cheese.
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Store in an airtight container for up to 5 days, or freeze up to 2 months.
Would you like the piped version next (those fancy, soft Danish-style butter cookies you can make with a piping bag)?
