December is here and Advent has just started. This means that we are preparing for Christmas! Christmas is finally around the corner! Just like every single year, I am going to bake Christmas cookies as well. This simple Christmas Butter Cookies Recipe is the BEST I have ever had!
Despite 2020 being a year of challenges, we should not let this global situation kill this sacred and traditional holiday mood. It is afterall Jesus Christ, our Saviour & Lord’s birthday. Isn’t it about love and peace? Therefore, I refuse to let anything ruin Christmas.
That being said, this 25th December will be the same as well. We are going to have our traditional Christmas dinner and ritual. I am, of course, going to bake some delicious Christmas treats as well.
This Christmas butter cookies recipe only requires 4 ingredients and they taste SOOO GOOOD! You can add sprinkles if you want to but my family love to keep it plain and simple.
We love the strong buttery taste of these butter cookies. They look crispy on the outside yet so moist on the inside. If you store these cookies well, they can last so long without turning hard.
Tips for Christmas Butter Cookies Recipe
High quality butter: Do I really need to explain this point? What is a good Christmas butter cookies recipe without high quality butter? You can of course use any butter brand of your choice. Our favorite brand of butter is definitely the famous Irish Butter Kerrygold, which I mentioned before in this post (not sponsored). This brand is famous for their grass-fed butter. They tend to be more yellow in colour than other brands of butter and not harden in refrigerator. When it comes to baking, I am very generous about butter because it makes a huge different in taste.
Butter at room temperature: Soft butter tends to hold air well, which will result in light and fluffy pastries. Simply take out your butter from the fridge and leave it at the counter top a few hours before baking. Additionally, it is easier to work with soft butter than hard butter because it combines better with other ingredients.
Egg yolks only: It is important to only use egg yolks for this recipe. Egg yolks add moist, amazing flavour and beautiful colour to your butter cookies. I once tried using whole eggs instead of only egg yolks to my Christmas butter cookies because I was too lazy to separate the eggs and I did not want to waste those egg whites. Guess what? Those cookies turned out moderately. They looked bad and puffed up. They do not taste buttery as I would love them to and they looked horrible for their purpose. Learn from my mistake!
Chilling cookie dough: Chill the dough for at least 30 minutes. This would allow the dough to rest and the butter to solidify again. As a result, they hold up their shape better in the oven and intensify the taste.
Storage: After taking out the cookies, allow the Christmas butter cookies to cool down completely before storing it. This would prevent moisture trap in the storage container and turn the butter cookies into soggy cookies. We want moist texture and not soggy texture. Cooled cookies can be kept longer as well. I usually store my Christmas cookies in an airtight Christmas themed metal container and keep them in a cool place such as our cellar, which is cold enough especially during the cold seasons. They usually lasts for at least one month without turning hard.
Christmas Butter Cookies Recipe
As mentioned, soften butter by leaving it on the counter top for a few hours before baking. Thereafter, beat butter until it is creamy and fluffy using either an electric mixer or with hand.
Add in sugar and the egg yolks to the whipped butter and mix the mixture until everything is combined.
Sieve in the all purpose flour slowly and mix everything together until it forms a dough. Transfer dough onto working top and knead dough until smooth and non-sticky.
Wrap the dough with a cling wrap and put the dough in the refrigerator for at least 30 mins.
Take out the dough and cut the dough into 3 parts. It is easier to work on small parts of dough.
At the same time, preheat oven to 210°C and spread some flour onto the working top and a rolling pin. Roll out dough about 3mm thick.
Cut dough with Christmas themed cookie cutters and place cookies on a baking tray with a parchment paper lined.
Beat 1 egg yolk and coat egg yolk on each cookie for a beautiful touch.
Bake cookies for roughly 8.5 minutes – 10 minutes (depending on the oven) or when Christmeas butter cookies slightly turn brown, so that they will taste crispy yet moist. Take the cookies out from oven and let it cool down completely.
Store cooled cookies in an airtight container in a cool place. You can store the cookies up till 1 month.
You might also like:
It is our family favorite Christmas butter cookies recipe because it is really very delicious. I can eat these butter cookies for the whole day. I love this recipe and these butter cookies for its simplicity and strong buttery taste. Butter cookies are literately my favorite cookies on earth.
Please do try this Christmas Butter Cookies recipe and let me know how do you like them. #chenguins on social media or leave a comment below, so that I can see your creations. What is your favorite cookie?
Until next time & have a blessed Advent. Guten Appetit!
Watch how to make this recipe
Print this recipe
Christmas Butter Cookies Recipe
- Christmas themed Cookie Cutters
Ingredients you need
- 500 g All purpose flour
- 375 g Butter room temperature
- 5 Egg yolks
- 1 Egg yolk for coating
- Mix butter until creamy with an electric mixer or with hand.
- Add in sugar and egg yolks to the butter. Mix the mixture until light und fluffy.
- Sieve in the all purpose flour slowly and mix everything together until it forms a dough.
- Transfer dough onto working top and knead dough until smooth and non-sticky.
- Wrap the dough with a cling wrap and put the dough in the refrigerator for at least 30 minutes.
- Take out the dough and cut the dough into 3 parts. It is easier to work on small parts of dough. Preheat oven to 210°C.
- Spread some flour onto the working top and a rolling pin. Roll out dough about 3 mm thick.
- Cut dough with Christmas themed cookie cutters and place cookies on a baking tray with a parchment paper lined.
- Beat 1 egg yolk and coat egg yolk on each cookie.
- Bake cookies for roughly 8.5 mins – 10 min or when cookies slightly turn brown.
- Take the cookies out from oven and let it cool down completely.
- Store cooled cookies in an airtight container in a cool place. You can store the cookies up till 1 month.