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+ servings

Butter Cookies

Rich, melt-in-the-mouth Butter Cookies are a classic cookie recipe. This version doesn't require any chilling or special cookie press. Dress them up for the holidays with crushed peppermints too!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time (estimate) 30 minutes
Total Time 1 hour
Servings 36 cookies
Calories 145kcal
Author Toni Dash


  • Cookie Sheet
  • Mixing Bowl
  • Hand or Stand Mixer
  • Measuring Cups / Spoons
  • Glass to flatten cookies, your hand, or a cookie press



  • 1 cup (2 sticks) unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 1/3 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract or other flavor if making a special version not the holiday version


  • 8 ounces (4 squares) Vanilla Almond Bark Vanilla Almond Bark
  • 1 cup hard peppermints, Starlight mints or Candy Canes crushed


Making the Cookies

  • Preheat oven to 350 degrees F. Use an ungreased cookie sheet or line the cookie sheet with parchment paper for easy cleanup.
  • In a large bowl, using a hand or stand mixer, cream the butter.
  • Add in the sugar and beat until light and creamy.
  • Beat in the egg and vanilla extract.
    If making a special flavor: Add the extra extract now (use peppermint extract for Christmas version).
  • Add in the flour and mix it all until well combined and a soft dough has formed.
  • Scoop a tablespoon of cookie dough and roll it in a ball. Place the ball on a cookie sheet and flatten the ball with a glass or your hand.
  • Bake for 8-10 minutes, just until the tops no longer look wet. NOTE
    Immediately remove the cookies and move them to a cooling rack.

Dipping the Cookies

  • Place the almond bark squares into a microwaveable bowl and heat in the microwave for 30 seconds.
    Stir the bark and continue cooking for 15 seconds at a time, stirring between each session, until the bark is melted.
  • Dip a cookie into the almond bark, allow the excess to drip off, and lay it down on a sheet of wax paper.
    Quickly top the cookie with some crushed peppermint and continue through the remaining cookies. Allow the bark to set before storing, about 15-20 minutes.
  • Store covered at room temperature. Refrigerating the cookies will cause them to become very hard.


Texture Note
These cookies are hard on the outside with a soft center, similar to a tea cake.
Storing the cookies
Store in an airtight container with wax paper or parchment paper between single layer rows. Keep in a cool dry place for up to a week. Do not refrigerate or the cookies will harden.


Calories: 145kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 4mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 171IU | Calcium: 3mg | Iron: 1mg