Classic Butter Cookies

There’s something timeless about a classic butter cookie. No frills, no fuss, just a soft, crunchy, delicate, perfectly golden cookie that melts the moment it hits your tongue. These piped butter cookies are everything you want them to be: light, crisp on the edges, buttery through the center, and just sweet enough. They’re the kind of cookie you can serve for holidays, tuck into gift boxes, or keep in a tin on the counter to enjoy with a cup of tea.

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The dough is simple, but the magic really happens in the texture. Whipped butter and powdered sugar make the cookies airy and tender. You can pipe them into any shape you like, but rosettes always feel classic and elegant — and they bake up beautifully.

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If you’ve never piped cookie dough before, don’t stress. This dough is soft and workable so you just pop it back into the piping bag if the first try did not work out. And be creative with the shapes you’re piping! A large open-star tip gives you those clean, scalloped edges, and if the dough feels firm, a splash of extra heavy cream mixed into the dough helps it glide right through the piping bag.

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Freezing & Make-Ahead

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These butter cookies freeze beautifully:

• Pipe the cookies as usual, spacing them close together if needed.
• Freeze on the tray until firm, then peel off the parchment and transfer to an airtight container.
• Store in the freezer up to 3 months.
• Add sugar before baking if desired.
• This makes it easy to bake ahead for holidays or last-minute gifts.

Extra Tips That Make a Big Difference

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Heavy cream vs. milk

Heavy cream gives the softest texture and smoothest piping, but full-fat milk works well too. 

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Choosing a piping tip

A large open-star tip works best. I like to use either Wilton 1M or 8B for this

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If the dough feels stiff

Remove some dough from your piping bag to make it easier to control, or add a tiny splash of cream to soften it.

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Freezing the cookies for later

Pipe the dough onto a tray, freeze until solid, then store in an airtight container for up to 3 months. Add the sugar topping just before baking.

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For gifting or shipping

Bake them until the edges are a touch more golden. Sturdier cookies travel better and keep their crispness longer.

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Storing the baked cookies

Always let them cool completely before sealing them in a container to prevent trapped moisture from softening them. They actually get better over the next few days as the flavour develops.

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Common Questions

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Q: Can I use salted butter?

Yes, but reduce the added salt by half or omit.

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Q: My cookies spread too much.

Make sure your butter is at room temperature, not too soft, and avoid overmixing once flour is added.

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Q: How long do they last?

Stored in an airtight container at room temperature, they last up to a week. The flavour actually improves a day or two after baking.

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