The holiday season can reconnect folks to their simple joys, and none more so than a tin of butter cookies. From the classic blue Royal Dansk tin that gets passed from family to family to the aroma of warm homemade cookies wafting from the oven, butter cookies unite people. They’re not just a snack instead, they’re a reminder of tradition, of comfort, of shared experience.
To others, the season does not really begin with garland windows and string lights but with the opening of stores selling butter cookie tins. They’re stacked in them, to be gift-wrapped or sliced open on a chilly evening with tea. It is reassuring that these plain cookies come back each year and are still the same yet always welcome.
According to their nature, butter cookies are the very best expression of synergy between richness and simplicity. Sugar and flour and butter and a pinch of vanilla all are reduced to golden flat discs crunchy on the outside and soft within. They will never be garish or brassy, but precisely because they are not, never do they ever fade out of fashion. With each bite, one feels that the greatest holiday traditions are always the most straightforward.
1. The Whimsy of Butter Cookies
Butter cookies are more than a holiday cookie almost a bridge between then and now. For others, the familiar tins bring visions of sneaking an extra cookie when no one was looking or finding sewing threads stored away in an empty tin years after the cookies themselves had been eaten. That strange second life for the canister is nearly as much a part of the tradition as the cookies themselves.
Coconut Icebox Cookies
Equipment
- 1 Electric Stand or Hand Mixer For efficient creaming of butter and sugar.
- 2 Large Mixing Bowls One for wet ingredients, one for dry.
- 1 Fine-Mesh Sifter For sifting flour, salt, and baking soda.
- 2 Baking Sheets Preferably lined with parchment paper.
- 1 Wire Cooling Rack For even cooling of baked cookies.
Ingredients
Main
- ½ cup butter
- 1 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1 ¾ cups sifted all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup shredded coconut
Instructions
- Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
- Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Notes
The appeal is their equilibrium. They’re rich but not dense, sweet but not soggy, crunchy but tender. Pretentious pastries and frosted sugar cookies don’t require dressing up. Butter cookies can’t help but get it right without it. Their appeal is subtle, showing that a few humble ingredients can create something equally lovable.
Holiday meals are traditionally constructed around excess plain tables heaped high with meats, pies, desserts, and cakes. Amidst all change, however, butter cookies are never out of style. They are a humble haven from the gourmet display pieces, a humble pleasure present on each generation’s plate.
2. The Ever-Continuing Tin Tradition
Few Christmas photographs are more evocative than the tin of blue butter cookies. To open one is an event: the paper cup wrappers, the tidy pyramid of forms, the sprinkling of sugar crystals. Every cookie has its place the ridged rounds, the pretzel twists, the sugar-tipped circles and selecting “your” shape is sure to lead to jolly arguments between families.
Lemon Ricotta Cookies with Lemon Glaze
Equipment
- 1 Electric Mixer
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 2 Baking Sheets
- 1 Parchment Paper
Ingredients
Main
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter softened
- 2 cups sugar
- 2 eggs
- 1 15-ounce container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon zested
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon zested
Instructions
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Notes
Aside from the cookies themselves, the tin is of cultural significance. Families usually reserve them as storage tins, filled with things like buttons to Christmas lights. This functional recycling keeps the tins and the memories stored in them rolling strong into next year. Ask nearly anyone, and they’ll recall the time they discovered sewing needles, batteries, or craft materials stored away in one of these legendary containers.
Turtle Thumbprint Cookies
Equipment
- 1 Stand Mixer For creaming butter and sugar efficiently.
- 2 Baking Sheets For baking the cookie dough.
- 1 Mixing Bowls For wet and dry ingredients, and melting chocolate/caramel.
- 1 Small Saucepan For melting caramels and chocolate (alternatively, a microwave-safe bowl).
- 1 Wire Rack For cooling the cookies completely.
Ingredients
Main
- 2/3 cup butter softened
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 20 caramels
- 48 pecan halves
- 1 tablespoon shortening
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolks and vanilla extract until well combined.
- Gradually add the flour to the wet ingredients, mixing on low speed until just combined to form a soft dough.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a rounded measuring spoon, make an indentation in the center of each cookie ball.
- Bake for 10-12 minutes, or until the edges are lightly golden. Transfer cookies to a wire rack to cool completely.
- While cookies cool, melt the caramels and shortening in a small saucepan over low heat, stirring until smooth. Spoon the melted caramel into the thumbprints of the cooled cookies.
- Gently press two pecan halves onto the warm caramel of each cookie.
- In another small saucepan, melt the semi-sweet chocolate chips and heavy whipping cream over low heat until smooth. Drizzle the melted chocolate over the cookies and allow to set before serving.
Notes
The long-term popularity of these tins has little to do with cookies familiarity and comfort. Every year the tin comes back much the same as before, a reminder that there are things that never trend out. In a world that still gets crazier by the minute, twisting open a tin of butter cookies is a move towards pressing the pause button on the craziness to have a moment of comfort.
3. Costco Butter Cookie Finds
Seasonal shoppers at Costco understand that the warehouse club is a bounty of seasonal goodies, and butter cookies are no exception. The store generally has jumbo tins and specialty types well placed for party fun and gift ideas. Purchasing in bulk allows you to enjoy one and share with your co-workers, neighbors, or friends.
Peppermint Bark Cookies
Equipment
- 1 Stand Mixer Or electric hand mixer with large mixing bowls
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Double Boiler Or microwave-safe bowl for melting chocolate
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder not Dutch-process
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks 1 cup unsalted butter, at room temperature
- 1 3/4 cups sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 pound good-quality white chocolate roughly chopped
- 3/4 teaspoon peppermint extract
- 20 soft peppermint candies crushed
Instructions
- Whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt in a medium bowl.
- In a stand mixer, cream room temperature butter and sugar until light and fluffy; beat in the egg and vanilla extract.
- Gradually add the dry ingredient mixture to the wet, mixing on low speed until just combined, being careful not to overmix.
- Wrap the dough and chill in the refrigerator for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop or roll dough into 1-inch balls.
- Place dough balls on prepared baking sheets, spacing them about 2 inches apart, and bake for 9-11 minutes until edges are set.
- Cool cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Melt the chopped white chocolate with peppermint extract using a double boiler or in the microwave, stirring until smooth.
- Spread a thin, even layer of melted white chocolate over each cooled cookie.
- Immediately sprinkle crushed peppermint candies over the white chocolate and allow the bark to set completely before serving.
Notes
Costco’s selection typically has the plain butter cookies everyone enjoys and recognizes and then a few variations with chocolate drizzles, almond finishes, or seasonal packaging. These are not outside the norm but provide that little something extra to those wanting to experiment but remain within the comfort of a known taste.
What makes Costco especially appealing is the value. Holiday entertaining often requires generous quantities of food, and having a few large tins on hand means you’re always prepared for unexpected guests. Pair them with coffee or cocoa, and you’ve got an instant spread without any extra effort.
4. Bringing Butter Cookies into Your Own Kitchen
Though convenience store tins are wonderful, nothing can replace the scent of freshly baked new homemade butter cookies. They are so easy to make from scratch and have only a few everyday ingredients in your cupboard. The foundation is butter, sugar, flour, and vanilla, then pipe into shapes, flatten with forks or cutters for Christmas effect.
Snowball Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer (Hand or Stand Mixer)
- 1 Baking Sheet
- 1 Sieve For dusting icing sugar
- 1 Spatula or Rubber Scraper
Ingredients
Main
- 150 g Plain flour
- 120 g Butter softened
- 50 g Icing sugar
- a pinch of salt
- ½ tsp Vanilla extract
- 50 g Ground almonds
Instructions
- Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and 50g of icing sugar until the mixture is light and fluffy.
- Stir in the vanilla extract and a pinch of salt until well combined.
- Gradually add the plain flour and ground almonds to the butter mixture, mixing on low speed or by hand until a cohesive dough forms. Be careful not to overmix.
- Take small portions of the dough (about 15-20g each) and roll them into uniform, bite-sized balls (approximately 1-inch in diameter).
- Place the cookie balls onto the prepared baking sheet, ensuring there is a small space between each cookie.
- Bake for 15-20 minutes, or until the edges are very lightly golden and the cookies are set but still appear pale.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up slightly.
- While still warm but cool enough to handle, gently roll the cookies in a generous amount of fresh icing sugar until completely coated.
- Transfer the coated cookies to a wire rack to cool completely, then roll them in icing sugar a second time for a denser, more pronounced ‘snowball’ effect.
Notes
Homemade butter cookies also give you space for creative play. Some home cooks coat them in chocolate, top them with jimmies of holiday-colored sugar, or add a citrus peel for color. Others just leave them plain and allow the butter to take center stage. The best thing about the recipe is that it is so adaptable you can make them as old-school or bizarre as you desire.
Chocolate Crinkle Cookies
Equipment
- 2 Mixing Bowls (medium)
- 1 Whisk or Spatula
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Wire Rack
Ingredients
Main
- 2 cups white sugar
- 1 cup unsweetened cocoa powder
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup confectioners’ sugar
Instructions
- Gather ingredients. Dotdash Meredith Food Studios
- Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla. Dotdash Meredith Food Studios
- Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners’ sugar and place 1 inch apart on the prepared cookie sheets. Dotdash Meredith Food Studios
- Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool. Repeat Step 4 to make the remaining batches. Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Baking holiday butter cookies is not so much cooking as it is an activity that encourages intimacy. Children enjoy assisting with the mixing and shaping, and adults enjoy the calming repetition of rolling and setting. Before long, the cookies will be cooling on the counter, and the entire kitchen will feel filled with holiday spirit.
5. Butter Cookies as Gifts and Gestures
A large part of the reason why butter cookies are a holiday tradition that endures for so long is because of their function in presenting gifts. They are universal neither too refined, nor too plain, and always appreciated. A ribbon-tied tin is a lovely gift to teachers, coworkers, neighbors, or party party hosts. It is a gesture so simple to be giving without fuss.
Peanut Butter-Chocolate No-Bake Cookies
Equipment
- 1 Medium Saucepan
- 1 Baking Sheet
- 1 Wax Paper or Parchment Paper
- 1 Wooden Spoon or Spatula for stirring
- 1 Teaspoon for dropping cookies
Ingredients
Main
- 2 cups sugar
- 1/2 cup milk
- 1 stick 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Notes
Homemade versions also shine as gifts. Pack them in festive boxes or jars, add a handwritten tag, and you’ve created something personal and heartfelt. Unlike store-bought candies or mass-produced sweets, homemade cookies carry a piece of the baker with them. They tell the recipient that time and effort went into their gift, which often means more than the cookies themselves.
Raisin Pecan Oatmeal Cookies
Equipment
- 1 Electric Mixer with paddle attachment
- 2 Sheet Pans for toasting and baking
- 1 Parchment Paper for lining sheet pans
- 1 Sifter or fine-mesh sieve
- 1 Baking Rack for cooling cookies
Ingredients
Main
- 1 1/2 cups pecans
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 1 cup dark brown sugar lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Notes
2. Do not skip toasting the pecans; it significantly enhances their flavor and crunch. Allow them to cool completely before incorporating into the dough to prevent altering the dough’s temperature.
3. When adding dry ingredients, oats, raisins, and pecans, mix only until just combined. Overmixing will develop the gluten in the flour, leading to tough cookies.
4. Flattening the dough mounds slightly with a damp hand helps ensure even baking and a consistent cookie shape.
5. Watch the cookies closely during baking; they should be lightly browned at the edges. They will continue to set as they cool on the rack, maintaining a chewy texture.
Butter cookies are also ideal for the office or community setting where all can have a little something different. They are more likeable than overpowering tastes that alienate individuals peppermint or fruitcake, for example since they appeal to all but almost no one. Blah is its charm, and thus the safe but enjoyable option for gatherings with crowds.
Best Soft Christmas Cookies
Equipment
- 1 Electric Mixer For creaming butter and sugar efficiently.
- 2 Mixing Bowls One for dry ingredients, one for wet.
- 1 Rolling Pin For evenly rolling out dough.
- 1 Christmas Cookie Cutters For festive shapes.
- 2 Baking Sheets For baking multiple batches.
Ingredients
Main
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups white sugar
- 1 cup butter or margarine softened
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Gather all ingredients. ALLRECIPES / BAHAREH NAITI
- Sift flour, baking powder, and salt together in a medium bowl; set aside. ALLRECIPES / BAHAREH NAITI
- Beat sugar and butter in a large bowl with an electric mixer until smooth.
- Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract; add flour mixture and stir until dough is just combined. ALLRECIPES / BAHAREH NAITI
- Wrap dough; chill in the refrigerator for 2 hours. ALLRECIPES / BAHAREH NAITI
- Preheat the oven to 400 degrees F (200 degrees C). Grease two cookie sheets. ALLRECIPES / BAHAREH NAITI
- Roll out dough on a clean floured surface to 1/4-inch thickness. Cut out shapes using Christmas cookie cutters; arrange them on the prepared cookie sheets. Gather scraps and repeat this step. ALLRECIPES / BAHAREH NAITI
- Bake in batches in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. ALLRECIPES / BAHAREH NAITI
- Serve and enjoy! ALLRECIPES / BAHAREH NAITI
Notes
A Sweet Holiday Constant
Holiday fads come and go new tastes, new treats, new packaging but butter cookies prevail. Pick them up at Costco, open up a retro blue tin, or make them yourself, they convey the message: comfort, nostalgia, sharing happiness.
They remind us the holidays don’t have to be extravagant to be significant. At times, the most ordinary traditions the ones on a year-by-year repetition without fail are most full of meaning. Butter cookies are small, but their role in holiday memories is enormous.
So, when the time comes and the old tins come back into sight, sit back and appreciate them. Share them, pass them around, or bake them anew but above all, let them remind you of the joy of sharing that characterizes the holiday season.
