Buttery, crisp, and lightly sweet—these cookies are the kind of treat you reach for without thinking. They’re quick to make, require just a handful of ingredients, and pair perfectly with a hot cup of tea or coffee. No special equipment needed beyond a bowl, a whisk, and a baking sheet.
If you love simple flavors and reliable results, this recipe delivers every time. You’ll have golden, melt-in-your-mouth cookies in under 30 minutes, start to finish.
Why This Recipe Works
This recipe keeps things simple: butter, sugar, flour, and a touch of vanilla. That’s it.
The ratio creates a dough that’s easy to shape and bakes into cookies with crisp edges and tender centers. Using softened butter helps trap air as you cream it with sugar, giving the cookies a light, delicate texture. A small pinch of salt sharpens the buttery flavor and prevents the cookies from tasting flat.
And because the dough isn’t fussy, it’s perfect for beginner bakers and busy afternoons.
Shopping List
- Unsalted butter (1 cup/225 g), softened to room temperature
- Granulated sugar (1/2 cup/100 g)
- All-purpose flour (2 cups/250 g), spooned and leveled
- Vanilla extract (1 teaspoon)
- Salt (1/4 teaspoon)
- Optional: 1–2 tablespoons milk if dough feels too dry
- Optional add-ons: chocolate chips, lemon zest, ground cardamom, cinnamon sugar, or sprinkles
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking.
- Cream the butter and sugar: In a mixing bowl, beat softened butter and granulated sugar together for 2–3 minutes until light and fluffy. This step is key for that delicate cookie crumb.
- Add vanilla and salt: Mix in the vanilla extract and salt until combined.
Scrape down the sides of the bowl so everything blends evenly.
- Add the flour: Pour in the flour and mix on low speed or by hand until the dough just comes together. If it looks crumbly but holds when pressed, you’re on track. If too dry, add milk 1 teaspoon at a time until it forms a soft dough.
- Shape the cookies: Roll the dough into 1-inch balls (about a tablespoon each).
Place on the baking sheet, leaving 2 inches between cookies. Gently press each ball with a fork or the bottom of a glass to flatten to 1/3 inch thick. For a classic look, add a light crosshatch pattern with a fork.
- Bake: Bake for 10–12 minutes, or until the edges are just turning golden.
The centers may look pale—that’s perfect. Don’t overbake or they’ll lose tenderness.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely. They’ll crisp up as they cool.
- Serve: Enjoy warm with tea, coffee, or a glass of milk.
These are lovely with Earl Grey, chai, or a light black tea.
Keeping It Fresh
Store cooled cookies in an airtight container at room temperature for up to one week. Slip a small piece of bread or a sugar cube in the container to help maintain moisture balance and keep the texture crisp-tender. For longer storage, freeze baked cookies in a zip-top bag for up to two months.
Thaw at room temperature—no reheating needed. You can also freeze the dough: shape into balls, freeze on a tray, and store in a bag. Bake from frozen, adding 1–2 minutes to the time.
Health Benefits
These cookies are a treat, not health food—but there are ways to make them feel a bit lighter without losing their charm.
Butter provides fat that makes the cookies satisfying, which can help with mindful portions. Choosing a smaller cookie size keeps calories in check while still giving you that buttery bite. If you want a tiny upgrade, swap 1/4 cup of the flour with finely ground almonds for a bit of protein and a lovely flavor.
You can also reduce sugar slightly (down to 1/3 cup) if you prefer a less sweet cookie.
What Not to Do
- Don’t skip softening the butter. Cold butter won’t cream properly, and your cookies will bake dense and flat.
- Don’t overmix after adding flour. Too much mixing develops gluten and makes tough cookies.
- Don’t overbake. Pale centers are fine. Golden edges mean they’re done. Dark brown edges mean dry cookies.
- Don’t pack the flour. Scoop gently or spoon and level.
Packed flour leads to dry, crumbly dough.
- Don’t crowd the pan. Cookies need space for even heat and clean edges.
Variations You Can Try
- Vanilla Bean Sugar: Roll dough balls in vanilla sugar before flattening for a sparkly finish and extra aroma.
- Lemon Zest: Add 1 teaspoon of fresh lemon zest to the dough for a bright, tea-friendly twist.
- Chocolate-Dipped: Once cooled, dip half of each cookie in melted dark chocolate and let set on parchment.
- Spiced Chai: Mix 1/2 teaspoon ground cardamom and a pinch of cinnamon into the dough for warm spice notes.
- Jam Thumbprints: Skip flattening. Make a small indent with your thumb and add 1/2 teaspoon of jam. Bake as directed.
- Coffee Kick: Dissolve 1 teaspoon instant espresso in 1 teaspoon warm water and mix into the butter for mocha vibes.
- Shortbread Style: Reduce sugar to 1/3 cup and shape into a 7-inch round.
Score wedges before baking for classic shortbread texture.
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FAQ
Can I use salted butter?
Yes. If using salted butter, omit the added salt in the recipe. The flavor will still be balanced, just a touch saltier, which many people enjoy in butter cookies.
Do I need to chill the dough?
Not for this recipe.
The dough is firm enough to shape and bake right away. If your kitchen is very warm, a short 10–15 minute chill can help the cookies hold their shape.
Can I make them gluten-free?
Use a 1:1 gluten-free all-purpose blend with xanthan gum. Start with slightly less flour and add as needed until the dough holds together when pressed.
Why did my cookies spread too much?
Usually it’s butter that’s too warm or flour that’s measured light.
Chill the shaped dough for 10 minutes before baking and ensure you’re measuring flour correctly. Also, avoid greasing the pan—use parchment instead.
How can I make them softer?
Bake for the shorter time and avoid pressing the cookies too thin. You can also add 1 tablespoon of milk to the dough for a slightly softer bite.
Can I reduce the sugar?
Yes.
You can go down to 1/3 cup sugar without affecting structure too much. The cookies will be less sweet and slightly more biscuit-like.
What’s the best way to get neat edges?
After portioning, use a round cutter or the rim of a glass to “scoot” around each hot cookie right after baking. This tidies the edges for a pro look.
How do I know they’re done?
Look for lightly golden edges and pale centers.
If they smell nutty and the bottoms are just golden, pull them. They firm up as they cool.
Final Thoughts
Quick butter cookies are the kind of simple pleasure that makes any afternoon feel special. With only a few ingredients and a short bake time, they’re easy to whip up whenever a tea craving strikes.
Keep the technique gentle, avoid overbaking, and you’ll get that perfect crumb and buttery snap every time. Try a new variation each batch, and make this your go-to tea time classic.
Quick Butter Cookies Recipe Perfect Tea Time Snack – Simple, Crisp, and Comforting
Ingredients
- Unsalted butter (1 cup/225 g), softened to room temperature
- Granulated sugar (1/2 cup/100 g)
- All-purpose flour (2 cups/250 g), spooned and leveled
- Vanilla extract (1 teaspoon)
- Salt (1/4 teaspoon)
- Optional: 1–2 tablespoons milk if dough feels too dry
- Optional add-ons: chocolate chips, lemon zest, ground cardamom, cinnamon sugar, or sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking.
- Cream the butter and sugar: In a mixing bowl, beat softened butter and granulated sugar together for 2–3 minutes until light and fluffy. This step is key for that delicate cookie crumb.
- Add vanilla and salt: Mix in the vanilla extract and salt until combined.Scrape down the sides of the bowl so everything blends evenly.
- Add the flour: Pour in the flour and mix on low speed or by hand until the dough just comes together. If it looks crumbly but holds when pressed, you’re on track. If too dry, add milk 1 teaspoon at a time until it forms a soft dough.
- Shape the cookies: Roll the dough into 1-inch balls (about a tablespoon each).Place on the baking sheet, leaving 2 inches between cookies. Gently press each ball with a fork or the bottom of a glass to flatten to 1/3 inch thick. For a classic look, add a light crosshatch pattern with a fork.
- Bake: Bake for 10–12 minutes, or until the edges are just turning golden.The centers may look pale—that’s perfect. Don’t overbake or they’ll lose tenderness.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely. They’ll crisp up as they cool.
- Serve: Enjoy warm with tea, coffee, or a glass of milk.These are lovely with Earl Grey, chai, or a light black tea.