Simple Butter Cookies

Updated on June 23, 2018
Shizette profile image

Shizette is a communications specialist who loves to travel, cook and explore new cultures.

Simple four ingredient butter cookies
Simple four ingredient butter cookies

Original and Simple

This is my family recipe for butter cookies, or "Melting Moment" cookies (where I grew up, we called them "butter biscuits"). They melt in your mouth and are seriously simple to make.

I recall my aunt making these at Christmas time as a kid; we all knew that there were a batch of butter cookies in the oven because the delicious smell would waft throughout the house as they were baking, bringing us in from playing outside to come see if any were ready! (We didn't mind eating the raw cookie dough either.)

Pretty soon, I began helping her, donned my very own apron, making all sorts of butter cookies—there are many variations one could make with this simple mix: if you added cocoa and coconut for instance, you'd get coconut-choc cookies. You could try jam cookies, cookies with sprinkles, cookies with icing sugar, and even cookies dipped in melted chocolate. But this recipe is the base recipe, delicious and simple on it's own, that pairs especially well with a cup of tea and is super easy to make.


  • 2 sticks of butter (approx 150g, use up to 250g if you find that your dough is too dry)
  • 2 cups flour
  • 1 cup corn starch
  • 1 cup powdered sugar
  • 1 tsp dry vanilla extract (optional)
  • jam preserve (optional)


  1. Mix all ingredients together after sifting dry ingredients (ensure butter is soft)
  2. Roll dough out and cut shapes, alternatively roll out little balls and press down lightly with a fork (pictured above)
  3. Bake in a pre-heated oven at 350F/180C for 10 minutes
  4. Cool and serve

Cookie Dough

the dough should be soft to the touch, yet not sticky
the dough should be soft to the touch, yet not sticky

Possible Cookie Variations

You could add cocoa, coconut, sprinkles, nuts or fruit jam preserve, just to name a few. We made thumb print 'wells' on some of the cookies then filled it with a teaspoon of cherry jam before baking.

Cookie Cutting

My four year old helping
My four year old helping

Festive Ideas

You could make these cookies in many different shapes to celebrate different holidays for example:

  1. Christmas trees for Christmas
  2. Leaf, turkey and other Autumn-appropriate shapes for Thanksgiving
  3. Egg or Easter Bunny shapes for Easter
  4. Heart Shapes for Valentines

...and the list goes on. This dough is very versatile, and simple, and doesn't need many ingredients, and tastes really delicious, and that's what I love best about it.

Butter Cookie Stack


Home is where the cookies are.

- Anonymous

Whats your favourite butter cookie?

See results

Questions & Answers

    © 2018 From The Heart


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      • Shizette profile imageAUTHOR

        From The Heart 

        3 weeks ago

        Hi Bern! Normally I use about 150g of butter, but if you feel your dough is too crumbly, you can tweak the recipe-simply add more room-temperature butter in, as long as its not sticking to your hands, nor too crumbly, then its the right consistency.

      • profile image


        3 weeks ago

        I tried to make these 2 times....each time they were dry and crumbly! Followed your directions.....what did I do wrong?

      • Shizette profile imageAUTHOR

        From The Heart 

        4 weeks ago

        thank you Tshidi!

      • profile image

        Tshidi Rankai 

        4 weeks ago

        I love your butter cookies

      • Shizette profile imageAUTHOR

        From The Heart 

        4 weeks ago

        Hi Janisa, the dough is not liquidy at all! Yes I normally use only 150g but I up it if I feel the dough is too dry, as long as it doesn't stick to your hands and its not too dry. Yes of course you can use other kinds of sugar! Hope you tested it and liked it!

      • JanisaChatte profile image


        3 months ago from Earth

        First time I see a recipe for this kind of cookies not including eggs. My fear is that the dough may be too liquidy, but yours looks just perfect. 150 grams of butter in total ? and does it make a difference if I use other kinds of sugar?

      • Shizette profile imageAUTHOR

        From The Heart 

        4 months ago

        Thank you Peachy, yes they're egg-free and of course you can halve it, as long as your dough isn't too sticky or too crumbly you're on the right track for yummy, soft cookies.

      • peachpurple profile image


        4 months ago from Home Sweet Home

        Oh I love your simple and yet delicious looking butter cookies. No eggs required?? Can I reduce the measurements to halves?


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