Every bite of these delicately crisp and lightly sweet Butter Cookies melts in your mouth. Made with high fat, European style butter, these cookies are exceptionally rich and made small, just 2 or 3 bites of bliss!
My inspiration for these cookies came from this recipe by Melissa Clark in the New York Times. I was initially puzzled by the title, Cultured Butter Cookies, and discovered in the entertaining comment thread that I wasn’t alone. Among the hundreds of rave reviews, there were many people who were unfamiliar with what exactly ‘cultured butter’ was and one commenter even quipped that they might need to take their butter to the opera or teach it French for it to qualify for the recipe.
In Melissa’s defense, the title would have been equally odd as, High Fat Butter Cookies or European Style Butter Cookies. But high fat butter is indeed the key to these delicious cookies.
What is cultured butter?
Before butter was made in factories, it was often churned from the cream of several milkings that had naturally begun to ferment, thus developing bacterial cultures. So butter from this fermented cream was termed ‘cultured butter.’ The modern method of making cultured butter is to add bacterial cultures (as is done to make yogurt) to pasteurized cream. In both cases, the result is a full flavored, high fat butter.
High fat butter is often called European style butter simply because the standard fat ratio (to that of water and milk solids) is at least 82% and often 85%, higher than the average of around 81% in the US. The term is more about the amount of fat in the butter than about where it was made. Even when cultured or high fat butter is produced in the US, it’s still typically referred to as European style.
But enough with the science lesson, let’s talk about the cookies. In flavor they remind me of cookies I grew up eating from a giant blue tin filled with crinkly paper muffin wrappers stacked with 2 or 3 cookies. But these Butter Cookies taste fresher, more buttery: better.
The dough is simple to make, but I recommend precision with the ingredient amounts, ideally using a food scale (I never bake without one!). You’ll roll the dough into narrow logs, coat them in crunchy sugar (be sure to read recipe note #3), then slice and bake.
The dough freezes beautifully and there’s no need to thaw before baking, just add a minute or so to the baking time. I like to pre-slice the dough logs before freezing. If you freeze them without slicing first, a thin bladed or serrated edge knife works best to slice when frozen.
Pro Tip! To keep your dough logs round, wrap them in plastic wrap and place in a cardboard tube from an empty paper towel or wrapping paper roll. Cut the tube crosswise to your desired length, then all the way through lengthwise, making it easy to insert the dough log.
And if you’re in the cookie baking mood, don’t forget these other favorites: Peanut Butter Oatmeal Cookies, Cowboy Cookies and these Soft Sugar Cookies topped with buttery sweet Sugar Cookie Icing.
How to Make Butter Cookies
Step 1: Sift dry ingredients together into a medium bowl. Set aside.
Step 2: Cream butter and sugar together until fluffy. Add egg yolk and mix until combined. Add dry ingredients and mix until combined.
Step 3: Form dough into a ball and transfer to work surface. Divide in half and roll each half into a 1 1/2-inch diameter log. Roll each log in demerara sugar. Wrap logs in plastic wrap and chill for at least 1 hour.
Step 4: Slice dough logs into 1/4-inch thick rounds and bake on a parchment lined baking sheet at 325˚F for 18 minutes. Let cool slightly then transfer to cooling rack. Once cool, store cookies in an airtight container at room temperature.
Butter Cookies Recipe Video
Butter Cookies
Ingredients
- 2 cups all-purpose flour 250g
- 1/2 teaspoon baking powder 3g
- 1/4 teaspoon fine sea salt
- 1 cup salted European style butter ~85% fat butter, see recipe note #1
- 2/3 cup granulated sugar 130g
- 1 large egg yolk
- 1/4 cup demerara sugar 55g, see recipe note #2
Instructions
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg yolk and mix until combined. Add dry ingredients and mix until combined.
- Shape dough into a ball and transfer to a lightly floured work surface (see recipe note #3). Divide dough in half with bench scraper or sharp knife. Roll each half into a 1 1/2-inch diameter log. Brush off excess flour.
- Sprinkle demerara sugar onto a sheet of parchment paper. Roll each dough log in sugar until well coated. Wrap each log tightly in plastic wrap and refrigerate for 1 hour or more.
- When you’re ready to bake the cookies, preheat oven to 325˚F and line 2 baking sheets with parchment paper.
- Slice each dough log into 1/4-inch thick rounds and place on prepared baking sheets at least 1-inch apart. Bake 18 minutes or until golden brown on the bottom and edges. Remove from oven and let cool slightly (about 5 minutes) before transferring to cooling rack.
- Store cooled cookies in an airtight container at room temperature.
Notes
- European Style Butter or cultured butter is a higher fat butter vs. many in the US, look for 85% butterfat. There are many foreign and domestic brands that make this style of butter. If you are using unsalted butter, increase the sea salt to 1/2 teaspoon.
- Demerara sugar is a coarse sugar that is less refined than standard brown sugar.
- A lightly floured work surface keeps the dough from sticking as you roll it into a log, but makes it difficult for the demerara sugar to adhere. Brushing off the flour before you roll in sugar is helpful. For maximum sugar adhesion, don’t flour your work surface and work quickly to roll the logs to keep the dough from sticking to the work surface.
- The dough logs freeze beautifully! You can slice and bake the logs straight from the freezer, no thawing required. Just add a minute or so to the baking time.
- Note that the baking time is per batch of cookies.
hi marissa.
i had tried the recipe but not moist like yours. may i know your 1 cup c.butter in grams? does kneading the dough into shape too long affect the result (i was told)?
thanks for your help.
Hi there, Cheng! I weigh out 226 grams for 1 cup of butter. The dough should be a consistency that you can shape into a round which can be cut and shaped. As you mentioned, you don’t want to overwork the dough, as it can affect the texture of the final cookie. I hope that’s helpful. Please let me know if you have more questions.
hi marissa.
is the flour 250g or 500g? thought that 1 cup = 250g.
thanks for clarifying it.
Hi there, Cheng. Weights vary a bit by brand, but the brand I use is 125g in 1 cup, so 250g is correct.
Marissa – I’m a mother of five and a grandmother of seven. As the oldest daughter of seven children myself I began baking cookies (pies, cakes etc) from an early age; with 5 brothers I automatically doubled a cookie recipe so I’d actually be able to bake some. After I married I met my husband’s Aunt Margaret who was a revered cook in a very southern family. At Christmas every year she would send one of the big popcorn tins full to the brim with the most delicate, delectable butter cookies ever made!! They were all perfectly shaped a baked to perfection. The kids are all grown now with babes of their own but Aunt Margaret, though still alive hasn’t been able to bake for many years now. Unfortunately I didn’t have a chance to get her recipe before her memory of baking these cookies was lost. I’ve been on the hunt for a butter cookie recipe that could stand up to Aunt Margaret’s recipe and I can honestly say that these cookies Absolutely do just that!!! The first time I made them and my husband ate one he literally had tears in his eyes because with that single bite he was transported back to the days he had shared Butter Cookies with his Aunt!! Thank YOU SOOO MUCH for sharing such a Wonderful recipe that will now be passed down to another generation of bakers!!!
Wow. Thank you Deborah, this comment means the world to me. Much love to you and your family.❤️
Oh my gosh!!! I made these last night for a cookie exchange, so simple and so good. Everyone can’t stop raving about it. I didn’t have demerara sugar on hand so I just used granulated sugar and it came out so scrumptious. Not too sweet, not too salty, the perfect crunch yet melts in your mouth. Will definitely be making this again!
That’s wonderful, Reena! Thank you so much for letting me know!
Are you using salted or unsalted butter? I assume since your adding sea salt that it’s unsalted
Hi Bunny! I use salted butter and should have specified that – I’ve updated the recipe and notes to reflect it. If you use unsalted European style butter, just increase the amount of salt to 1/2 teaspoon.
Hi.
Thanks for the buttery cookie recipe. I am trying it soon but have you tried replacing the granulated sugar with green stevia powder?
Hi Janet! I haven’t made these with a sugar substitute, but as long as what your using is labeled safe for baking it should be fine. Hope you love these!
Is it possible to use the same recipe and roll them out and use cookie cutters? Looks like the perfect recipe!
Hi Tatiana! That’s a great question. I haven’t rolled and cut this dough, but I don’t see why not. I recommend rolling out the dough and then covering and chilling it for an hour or more before cutting and baking. Let me know how it goes!
The dough barely made it into the oven. I did a taste test before putting the rolls into the fridge, and it took everything in me to not eat the raw dough. The dough crumbled when I cut it so I had to roll the crumbs into a new dough ball/patty, but they still came out fantastic!
I’m the same way, Marina! So tough to not nibble on the dough. 😉 So glad you enjoyed these!!
This recipe is amazing! My aunt brought some “butter cookies” along for vacation last week (she mentioned she had some really “good butter” she had to use up – so she tried out making butter cookies), and I ate so many – I had to find a recipe similar! This recipe hit everything perfectly. I took a leap of faith and used regular butter – amazing, but will absolutely be purchasing some of the good stuff next grocery trip, for these cookies! Thanks for a great recipe !
Hi, Erin! You seem to love these as much as we do!! 😉 Thank you so much for coming back to let me know.
These are FABULOUS!!! I did use cultured butter, which i think made a difference. Used salted butter before, good, but these are better. Thank you so much for sharing. My “Go to” cookie.
I’m so happy to hear it, Diane!! Thanks so much for coming back to let me know!
Hi Marissa, I am in the midst of making this cookies but the dough is very wet, it can hardly roll. Texture more like a paste rather than dough. All ingredients were measured as per your recipe. What will you suggest? I had even tried to add more flour. Looking at the paste maybe I need another 100-150g flour to turn to dough. Taste is fantastic though.. I am keeping it in fridge. Hoping to hear from you very soon.
Hi there, Fion. hmmm…your dough should not be wet. I’m confident in the measurements as I’ve made this dough several times and other readers have not had this issue. Did you weigh or scoop the flour? The dough will firm up as it’s chilled, but it sounds like it’s not the correct texture now. If it is very wet, you can certainly add more flour, but I would add it very slowly so you don’t end up with hard cookies.
I am from the other side of the world – Asia. Will keep it overnight as its late night now. I used weighing scale. Let me reconfirm my measurements with you:
250g All purpose flour
130g granulated sugar
1/2 tsp salt & baking powder (using unsalted butter)
230g butter (equivalent to 1 cup as per your recipe)
1 egg yolk
I omitted the demerara sugar
Could it be the butter measurement? Google chart shown 1 cup butter = 227g
Waiting to read your advise when I wake up tomorrow. Have a good day ahead.
Hi there, Fion. Your measurements look correct to me – the extra 3 grams of butter shouldn’t make much difference. I’m stumped! Please let me know how it goes today.
Hi Marissa, I went ahead to bake it without adding further flour and the outcome was excellent. Melt in the mouth texture. Thank you so much for this wonderful recipe. Of course I can’t mould the dough to round log so I just pinched and dump, patch by patch in the baking tray… Maybe next time I should just use the cookies presser for cosmetic effect.
Your recipe is really a keeper. Kids love it so much. Thank you once again.
This is wonderful, Fion! I’m relieved. So glad that you and your kids loved these. 🙂
why no vanilla extract?
Hi, Janell. Since Melissa Clark’s original recipe didn’t call for vanilla, I gave it a shot and was pleasantly surprised at how much I enjoyed the flavor – more about the rich, crumbly texture and subtle sweetness. But you can absolutely add vanilla extract if you like – I’d go with 1 teaspoon. Either way, delicious!
These wonderful cookies are calling my name! I saw the recipe in the NYT but didn’t know what cultured butter was and moved on. So glad you shared this great info and lovely recipe – otherwise I would have missed out!
Yay! Love to hear that, Kelly. Thank you!
I love butter cookies, but I didn’t realise how butter on either side of the Atlantic was so different – I’ve been spoiled clearly! I think my boys would love these, if there were any left by the time they realised I was baking!
haha, love it! Thank you, Matt!
I’m sure I could polish off an entire roll of these yummy cookies myself Marissa! I bet they’re melt in your mouth delicious! I’ll need to bake a batch over the holidays!
Thank you, Mary Ann! That’s a huge compliment from you because you make some of the best looking cookies I’ve ever seen!
I learned something new today! I’ve never heard of European style or cultured butter before, but now I feel quite “cultured” ;). In all seriousness, these cookies look melt in your mouth delicious. I bet they are perfect for dunking in a cup of coffee or tea! It is the holidays after all, and that is a legit breakfast option! Happy holidays Marissa!
haha, love it, Leanne! 😉 Thank you so much and Happy Holidays!
Melt in your mouth goodness, these are a simple, basic butter cookie but can’t go wrong with the buttery goodness. Mouth watering!
Thank you so much, Kevin! As with so many things, simple is usually best! 🙂
I read this post hanging on every word because I am an ardent butter lover. I always knew I liked European-style butter better but I didn’t know what the difference was–thank you for the explanation! These cookies sound absolutely perfect so I’m trying them this weekend :)l
I love it! Ardent butter lovers unite! 😉 So excited for you to try these, my friend!
Just reading ‘butter cookie’ makes me mouth water a little. I”m so sure they’d melt in my mouth! Perfect cookie to gift, Marissa! Happy holidays my friend!
Thanks so much, Katherine! Happy Holidays to you too! xo
Interesting! I’ve never heard of ‘cultured butter,’ but I was aware of European butter and how it has more fat than American butter. Kinda strange how something like that developed, right? Either way, European butter is a treat in our house, and I pick up some on occasion. I’ll have to stop by the store to get some more so that I can make a batch of these butter cookies…they sound delicious!!
Thanks, David! I thought of you when I wrote this post knowing that you’re a history buff and would be interested in all the buttery details, haha. 🙂
Would these cookies work at 6500 feet?
Love Martha’s ideas and cooking. I always find great meals to make for my family, Thank You!
Hi Linda! That’s a great question, but I’m not sure. Have a look at this article about high altitude baking…
I’ve never heard of ‘cultured’ butter before, but this chicka do love her some butter!! And these cookies? I’m allll over them. Ain’t no way I’m stopping at 1…or 5 😉 Would love to have these on my cookie tray! Happy holidays, my friend. Can’t wait to see what you have in store for 2019! XOXO
haha…everything is better with butter, right? Thanks for your sweet comment, my friend! xo