These sweet, crisp, and sugary Butter Cookies are the perfect Christmas cookies that Santa will surely love. The buttery and milky crunchiness comes in different shapes and sizes, which goes perfectly with warm drinks. A melt-in-your-mouth holiday treat you can snack on even before the holidays actually arrive!
8ounces(226.8 g) unsalted butter,at room temperature
1cup(113 g) confectioner's sugar
1teaspoon(4 mL) vanilla extract
1teaspoon(5 g) kosher salt
2⅓cup(291.25 g) all-purpose flour
2tablespoons(30 mL) milk or half-and-half
Make the Dough
Preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat. Set aside while you make the cookies.
Using a hand mixer, mix the butter and confectioner's sugar, until the mixture is fluffy - about 3-5 minutes. Then mix in the cream cheese and egg. Pour in vanilla and mix.
Then add flour and salt and thoroughly mix on low speed until flour has been fully incorporated.
Add milk one tablespoon at a time, until the mixture comes together.
Chill, Roll, and Cut
Divide the dough in half, flatten each half into a disc, and place in the fridge for it to firm up about 20 minutes or more.
Lightly flour cutting board or surface and roll out the dough, one half at a time, to about 1/4- ½ inch thick. Cut with a 3-inch cookie cutter or use desired cookie cutter. For rectangular butter cookies, cut with a knife or rectangular cutter. Use a fork to prick holes.
If piping the cookies, add enough milk or cream so it is manageable when piping. Proceed immediately with piping.
Transfer them to the baking sheet pan leaving about 1 inch apart from each other. Bake for about 13- 15 minutes or until edges are lightly browned. (It all depends on the thickness of the dough. Do not let it brown.) Let the cookies cool completely before serving.
Once cooled proceed with decorating the butter cookies by dipping them in sugar or chocolate icing and sprinkles.
Piped Butter Cookies
If piping the cookies, add enough milk or cream, so it is manageable when piping. Proceed immediately with piping.
Place the cookie dough into a pastry bag fitted with a large star tip. Then carefully pipe into 2-inch circles on the parchment paper or silicone mat, leaving some room between the cookies.
Bake the cookies for about 13 - 15 minutes or until edges are lightly browned.
Once cookies are ready, remove them from the oven and allow them to cool for 2-3 minutes.
Round Butter Cookies
Another option is to cut about 14- 15 inch-long pieces of plastic wrap and place them on a board or work surface.
Divide the dough in half and place one half on the plastic wrap. Transfer half of the dough to the plastic wrap, roll, and shape into a log, about 1 1/2-inch-thick log. Repeat with the other half.
Place the dough logs in the fridge for about 1-2 hours or until firm. As soon as the dough firms up or when ready to bake, preheat the oven to 325 F degrees. Then line two baking sheets with parchment paper. Remove the plastic wrap around the dough and slice the dough into rounds about 1/3 - ½ inch thick, rotating the log as you go so that it keeps its shape.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.