Name: Butter Cookies That Melt in Your Mouth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon vanilla extract; Pinch of salt

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These butter cookies are wonderfully light, tender, and truly melt in my mouth with every bite. They have that perfect balance of buttery richness and delicate sweetness that makes them irresistible. I love baking these simple cookies whenever I crave something classic and comforting to pair with a warm cup of tea or coffee. Butter Cookies That Melt in Your Mouth

Why You’ll Love This Recipe

I love how easy and quick this recipe is — just a few pantry staples and a few simple steps, and I have soft, buttery cookies ready in less than half an hour. They’re perfect for holidays, gifting, or satisfying a sweet craving anytime. The dough comes together effortlessly, and the cookies keep their beautiful shape while baking.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon vanilla extract
Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I beat the softened butter and powdered sugar until light and creamy.
I add the vanilla extract and salt, mixing well.
Gradually, I stir in the flour until a soft dough forms.
I form the dough into small balls and gently flatten them with the back of a fork.
I place the cookies on the prepared baking sheet, leaving space between each one.
I bake for 12–15 minutes, until the edges are lightly golden.
I allow the cookies to cool completely before serving.

Servings and timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: Approximately 90 kcal per cookie

Variations

I sometimes add a teaspoon of almond extract for a richer, nutty flavor.
For a festive touch, I dip half of each cooled cookie in melted chocolate and sprinkle with crushed nuts or coconut.
I like to mix in finely grated lemon or orange zest for a hint of citrus brightness.
I occasionally press a small piece of candied cherry or jam thumbprint in the center before baking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze them for up to two months. To enjoy again, I let them thaw at room temperature — no reheating needed, as they taste best soft and buttery right out of the container.

FAQs

Can I use salted butter instead of unsalted?

Yes, I can use salted butter, but I make sure to omit the pinch of salt from the recipe.

Why did my cookies spread too much?

This usually happens if the butter is too soft. I chill the dough for 15–20 minutes before baking to help the cookies hold their shape.

Can I make the dough ahead of time?

Yes, I can prepare the dough in advance and refrigerate it for up to three days or freeze it for up to two months.

Can I use granulated sugar instead of powdered sugar?

Powdered sugar gives these cookies their signature melt-in-the-mouth texture. I stick with it for the best results.

How do I make these cookies extra crispy?

I bake them for a couple of minutes longer, just until the edges turn golden brown, for a slightly crispier texture.

Conclusion

These butter cookies are one of my favorite simple indulgences — soft, buttery, and deliciously delicate. I love how they practically dissolve on my tongue and how easy they are to make with everyday ingredients. Whether for a holiday tray or a cozy afternoon treat, these cookies never fail to impress.