World’s Best Butter Cookies warm, tender, impossibly buttery

Introduction

These classic butter cookies are the kind you bake when you want a small comfort that feels elegant. The dough comes together quickly, chills into a sliceable log, and yields crisp edges with a melt-in-your-mouth center. If you enjoy simple, bakery-style treats at home, this recipe is a must-try and pairs beautifully with a cup of tea or coffee. For a spiced twist, see our take on cinnamon brown butter cookies for more inspiration here.

Why This Recipe Is a Great Choice

This recipe shines because it balances simplicity with dependable results. With just a handful of pantry staples and one egg yolk for richness, the dough is forgiving and easy to shape. Chilling the log makes slicing precise thin rounds effortless, which creates those signature delicate edges that golden slightly in the oven. It’s a weekday-friendly bake that still feels special enough for guests or gift tins. The method is approachable for bakers of all levels, and its straightforward technique makes it as reliable as many fuss-free weeknight recipes like our air fryer chicken tenders for busy days you can make quickly.

Flavor and Texture

Expect a buttery aroma that fills the kitchen as the cookies bake, with vanilla lifting the sweet notes into a classic, comforting profile. The cookies are delicate and tender at the center with a slight crisp at the edges when sliced thin. Because the recipe uses unsalted butter, the result is clean and butter-forward, allowing the vanilla and sugar to shine. Thin slices bake evenly and develop a pale gold rim without becoming hard, delivering a contrast between melt-in-your-mouth crumb and a whisper of crunch.

Ingredients

• 8 oz unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 tsp pure vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour

Step by Step Instructions

1. In a large mixing bowl, beat butter, sugar, salt, and vanilla until smooth and creamy. Add the egg yolk and mix until fully combined. Scrape down the bowl as needed.
2. Gradually mix in flour until just incorporated. Do not overmix.
3. Turn the dough onto a lightly floured surface. Knead gently a few times until smooth. Shape into a log, wrap in plastic wrap, and refrigerate for at least 2 hours (or freeze for later use).
4. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
5. Slice chilled dough into ⅛-inch thick rounds. Place cookies about 1 inch apart on the prepared baking sheets.
6. Bake for 16–18 minutes, or until edges are just beginning to turn golden.
7. Let cookies cool on a wire rack before serving or storing.

Tips for Best Results

Start with room temperature butter so it creams smoothly with the sugar and creates a light, even structure. Measure flour by spooning it into the cup and leveling it off to avoid a dense, dry dough. Chill the log until firm; very thin slices hold their shape and bake to that delicate texture that makes these cookies feel special. Watch the first sheet in the oven since different racks can brown faster; you want just a hint of gold along the edges. If you like a subtle finish, sprinkle a pinch of extra sugar on top before baking for a faint sparkle.

Storage and Make Ahead

Store cooled cookies in an airtight container at room temperature for up to one week to preserve their tender crumb. The dough log freezes beautifully for up to three months; slice from frozen and add an extra minute or two to the baking time. For gifting, layer cookies with parchment paper in a tin to keep them from sticking and maintain their shape.

Final Thought

These butter cookies are a small ritual that delivers big comfort and a timeless flavor. They are easy to personalize with a press of the fork, a light dip in chocolate, or a sprinkling of coarse sugar. Keep the technique simple and the results will be reliably buttery and joyful.

Conclusion

For the original inspiration and a tried-and-true version of this recipe, you can reference the classic World’s Best Butter Cookies Recipe on Food.com which many home bakers love.

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