prep time: 15 min | bake time: 15 min | total time: 1.5 hr
In a pinch but need a dessert that will have everyone melting and smiling from ear to ear? These Vanilla Butter Cookies or Spritz Cookies are the ultimate dessert cookie. They are eggless, buttery and a holiday favorite for so many reasons. Their slightly crisp edges and melt-in-your-mouth texture will have everyone at the dinner table swooning. They’re dairy-free, egg-free and totally obsession-worthy! They’re also a fantastic make-ahead option, so you can prepare them before your holiday gathering and enjoy stress-free baking.
These cookies are absolutely nostalgic! They’re reminiscent of those classic buttery cookies that came in the iconic blue tin boxes—a holiday staple many of us grew up with. The slight crispness and melt-in-your-mouth texture, along with the simple yet elegant piped designs, bring back memories of opening those tins during holiday gatherings. Recreating them at home brings a delightful, homemade touch to a timeless favorite. Ready to dive into a bit of delicious nostalgia?
Butter cookies are a classic cookie, often associated with the holidays. Known for their high butter content, these cookies have a delicate, crumbly texture and a light, sweet flavor. They’re typically piped or pressed into shapes before baking, giving them an elegant appearance that’s perfect for festive occasions. Unlike shortbread, butter cookies are slightly sweeter and have a softer texture, making them ideal for adding flavors like vanilla or even a touch of chocolate.
These cookies come together with just a few essential ingredients:
Making vanilla butter cookies is simple:
Cream the butter until it is soft and smooth, then mix in the powdered sugar until you achieve a creamy consistency. Add the flour, cornstarch, salt, and vanilla, mixing until just combined. Gradually add milk to soften the dough, ensuring it is smooth, thick and pipeable.
Fill a sturdy piping bag fitted with a star tip (Ateco 826) with the prepared dough. Line a baking tray with parchment paper (avoid using a Silpat mat) and pipe the dough into circles or your desired shapes. If the dough feels firm, gently soften it with your hands or a spatula.
Chill the piped cookies in the refrigerator for 1 hour to help them hold their shape while baking. Do not skip this step. Preheat your oven to 350°F (175°C) and bake the cookies for 12–15 minutes or until golden brown around the edges. For crispier cookies, bake a few minutes longer. Allow the cookies to cool completely.
Dip the cooled cookies in melted chocolate for an extra touch of indulgence, then let the chocolate set. Store the cookies in an airtight container at room temperature for up to 7 days and enjoy their crisp, buttery perfection!
To keep your vanilla butter cookies fresh and crisp, store them in an airtight container at room temperature for up to 7 days. For longer storage, freeze them in a sealed container, where they’ll stay fresh for up to 2 months.
They melt in your mouth… seriously though, there are so many reasons to love these Vanilla Butter Cookies, aside from the fact that they are extremely easy to make and delicious. They are very fun to customize and decorate to fit your current theme, they freeze well so you can enjoy them later and they are a total crowd favorite. Whether you’re enjoying them plain, dipped in chocolate, or served alongside a cup of tea, these cookies are a wonderful treat to share (or keep all to yourself!). Simple to make and ideal for any occasion, they’re sure to be a new favorite.
Cornstarch helps to give these cookies their signature melt-in-your-mouth texture, making them tender and delicate. While you can skip it in a pinch, the texture might be slightly different without it.
Yes, especially if you’re using vegan butter. Chilling the dough helps it firm up, making it easier to pipe and ensuring the cookies hold their shape while baking. If the dough isn’t chilled, the cookies may spread too much and lose their defined shape.
Yes, baking paper is preferable in this recipe. Silicone mats tend to retain too much moisture, which can result in cookies that spread more than desired. Parchment paper helps prevent sticking and ensures the cookies bake to the perfect crispness with clean edges.
While a piping bag with a star tip gives these cookies their signature shape, you can use a cookie press or even shape the dough by hand into simple rounds or any other desired shape.
Yes, you can freeze the piped or portioned dough for up to 1 month. Simply wrap the portioned cookie dough tightly in plastic wrap and place it in an airtight container or a resealable freezer bag. When you’re ready to bake, arrange the frozen dough on a baking sheet and bake as usual. There’s no need to thaw the dough beforehand! Just add a couple of extra minutes to the baking time if needed
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure the cornstarch and other ingredients are also gluten-free.
Yes! You can add a teaspoon of almond extract, lemon zest, or a dash of cinnamon to the dough for added flavor. Just be sure to adjust the amounts based on your preference.
Store the baked cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them in a single layer and then transfer them to a sealed bag for up to 2 months.
Absolutely! You can use milk, dark, or white chocolate, or even flavored chocolate. Just melt it gently before dipping, and let it set before serving. For a thin chocolate coating add a tsp of coconut oil and stir to adjust the consistency.
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