Butter Cookies: 16 Piped and Pressed Classics to Fill Grandma’s Blue Holiday Tin

Butter cookies are the taste of the holidays for so many of us, and the round blue tin they came in is a memory all by itself. Half of America opened that tin hoping for cookies and found buttons and thread instead. This year, fill your own tin with the real thing. Butter cookie videos are some of the most watched baking clips online, with one favorite recipe passing 12 million views on YouTube, and homemade cookie tins are one of the most popular gifts of the season. Below you will find piped rings, pretzel shapes, spritz, jam centers, chocolate-dipped fingers and more, each with a simple recipe. Ready to make the tin everyone fights over..

The Homemade Butter Cookie Tin, Done Right

Half of America opened that blue tin hoping for cookies and found buttons. Here is how to fill it with the real thing. One basic butter dough, a piping bag with a star tip and a few different shapes give you a tin that looks just like the classic, only fresher and more buttery. Make two or three shapes, tuck them into paper cups and you have a gift nobody will forget. Is your first batch going in the tin or straight to the table..

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg white, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, 1 to 2 tbsp milk if the dough is too stiff to pipe, coarse sugar for sprinkling.

How to make it: 1. Beat the butter and powdered sugar until light and fluffy, about 3 minutes. 2. Beat in the egg white, vanilla and salt. 3. Mix in the flour on low until smooth. 4. Pipe rings, swirls and short lines with a large star tip onto parchment. 5. Sprinkle some with coarse sugar and chill 15 minutes. 6. Bake at 350 F for 11 to 13 minutes until the edges are golden.

Classic Piped Butter Cookie Rings

These are the ones everybody pictures: pale golden rings with deep ridges from a star tip. The secret is soft, room temperature butter and a dough that is just loose enough to pipe. If the dough is too stiff, add a spoonful of milk. Pipe them on parchment, chill the tray for 15 minutes so the ridges stay sharp, and bake until the edges just turn gold. Did your family keep sewing supplies in a cookie tin too?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg white, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, 1 to 2 tbsp milk if needed.

How to make it: 1. Beat the butter and powdered sugar until fluffy, 3 minutes. 2. Add the egg white, vanilla and salt. 3. Mix in the flour on low until smooth. 4. Spoon into a piping bag with a large open star tip. 5. Pipe 2-inch rings onto parchment and chill 15 minutes. 6. Bake at 350 F for 11 to 13 minutes until the edges are golden.

Pretzel-Shaped Butter Cookies With Sugar

The pretzel shape is the prettiest cookie in the tin, and it is easier than it looks. Roll a soft log of dough, loop it into a pretzel, then press the top into coarse sugar so it sparkles. Kids love helping with the twisting. A cold dough is your friend here, so chill it for 30 minutes before you start. How many pretzels can your kids twist before they get bored?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg yolk, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, coarse sparkling sugar, 1 egg white beaten with 1 tsp water.

How to make it: 1. Make the dough and chill 30 minutes. 2. Roll tablespoons into 8-inch ropes. 3. Form each rope into a pretzel shape on parchment. 4. Brush with the egg white wash. 5. Dip or sprinkle with coarse sugar. 6. Bake at 350 F for 10 to 12 minutes until lightly golden.

Spritz Butter Cookies From a Cookie Press

A cookie press turns one bowl of dough into dozens of tiny trees, wreaths and flowers in minutes. Spritz dough must be pressed onto a cool, ungreased baking sheet so it sticks and lets go of the press. Tint half the dough green for trees and add sprinkles before baking. These butter cookies are a great project for a rainy weekend. Do you still have grandma’s cookie press?

You will need: 1 cup softened butter, 2/3 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 1/4 tsp salt, 2 1/4 cups flour, green gel food coloring and sprinkles (optional).

How to make it: 1. Beat the butter and sugar until fluffy. 2. Add the egg, vanilla, almond extract and salt. 3. Mix in the flour. 4. Tint if you like and load the cookie press. 5. Press shapes onto a cool, ungreased baking sheet and add sprinkles. 6. Bake at 375 F for 7 to 9 minutes until set but not brown.

Viennese Whirls With Vanilla Buttercream

Viennese whirls are piped swirls of very soft butter dough with a little cornstarch, which makes them melt the moment they hit your tongue. Bake them pale, let them cool, then sandwich two together with vanilla buttercream and a dab of raspberry jam. They look like they came from a fancy bakery window. Would you fill yours with jam or just buttercream?

You will need: 1 cup very soft butter, 1/2 cup powdered sugar, 1 tsp vanilla, 1 3/4 cups flour, 2 tbsp cornstarch, pinch of salt. Filling: 4 tbsp butter, 1 cup powdered sugar, 1/2 tsp vanilla, raspberry jam.

How to make it: 1. Beat the butter, sugar and vanilla until pale and fluffy. 2. Sift in the flour, cornstarch and salt and mix gently. 3. Pipe 1 1/2-inch swirls with a star tip and chill 20 minutes. 4. Bake at 350 F for 12 to 14 minutes. 5. Beat the filling ingredients except the jam. 6. Sandwich two cookies with buttercream and a little jam.

Sugar-Topped Butter Cookie Rounds

The simple round with a sugary top is the cookie everyone grabs first. Roll the dough into a log, chill it, slice it into coins and press the tops into sugar before baking. The edges turn crisp and golden while the center stays tender. It is also the easiest shape to make ahead, because the log keeps in the freezer for a month. Plain sugar or colored sugar?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg yolk, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, 1/3 cup coarse or granulated sugar for the tops.

How to make it: 1. Make the dough and shape it into a 2-inch log. 2. Wrap and chill at least 1 hour. 3. Slice into 1/4-inch coins. 4. Press the tops into the sugar. 5. Place 1 inch apart on parchment. 6. Bake at 350 F for 12 to 14 minutes until the edges are golden.

Vanilla Crescents Rolled in Powdered Sugar

Vanilla crescents are a Christmas tradition across Central Europe, where they are often called vanilla kipferl. Ground almonds make them tender and nutty, and a roll in vanilla sugar while they are still warm gives them a snowy coat. Shape small crescents with your fingers, and do not worry if they are not perfect. Have you ever tasted these at a European bakery?

You will need: 1 cup softened butter, 1/2 cup sugar, 1 tsp vanilla, 1 cup finely ground almonds, 2 cups flour, pinch of salt, 1 cup powdered sugar mixed with 1 tsp vanilla sugar or vanilla bean seeds.

How to make it: 1. Beat the butter, sugar and vanilla. 2. Mix in the almonds, flour and salt to make a soft dough. 3. Chill 30 minutes. 4. Roll small pieces into logs and bend into crescents. 5. Bake at 350 F for 12 to 14 minutes until the tips are just golden. 6. Roll in the vanilla powdered sugar while warm.

Jam Center Butter Cookies

A jewel of red jam in the middle makes any cookie tray look festive. Pipe or roll the dough into rounds, press a small dip in the center, and fill it with raspberry or cherry jam before baking. The jam turns glossy in the oven. These butter cookies keep well for a week, so they are perfect for gifts. Raspberry, strawberry or apricot?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg white, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, 1/3 cup seedless raspberry or cherry jam.

How to make it: 1. Make the dough. 2. Pipe 1 1/2-inch swirls or roll 1-inch balls and place on parchment. 3. Press a small dip in each center with your fingertip. 4. Chill 15 minutes. 5. Fill each dip with 1/4 tsp jam. 6. Bake at 350 F for 12 to 14 minutes and cool on the pan.

Chocolate-Dipped Butter Cookie Fingers

Pipe short straight lines of dough, bake them, then dip one end in melted chocolate and chopped nuts. They look like something from a fancy European cookie box and take only one extra step. Use good chocolate chips with a teaspoon of coconut oil for a smooth, shiny coat. Let them set on parchment before packing. Dark chocolate or milk chocolate?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg white, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour. Dip: 1 cup chocolate chips, 1 tsp coconut oil, 1/2 cup finely chopped nuts or sprinkles.

How to make it: 1. Make the dough and pipe 3-inch lines with a star tip. 2. Chill 15 minutes. 3. Bake at 350 F for 11 to 13 minutes and cool. 4. Melt the chocolate with the coconut oil in 30-second bursts. 5. Dip one end of each cookie. 6. Sprinkle with nuts and let set on parchment.

Swedish Butter Balls, the Snowball Cookie

Every culture seems to have a version of this one: Swedish butter balls, Mexican wedding cookies, Greek kourabiedes and Russian tea cakes. They are all tender little balls of butter and nuts rolled in powdered sugar. They are one of the easiest butter cookies to make with kids, because there is no piping or cutting. What does your family call these?

You will need: 1 cup softened butter, 1/2 cup powdered sugar (plus 1 cup for rolling), 1 tsp vanilla, 2 cups flour, 3/4 cup finely chopped pecans or walnuts, 1/4 tsp salt.

How to make it: 1. Beat the butter, 1/2 cup powdered sugar and vanilla. 2. Mix in the flour, nuts and salt. 3. Roll into 1-inch balls. 4. Bake at 350 F for 12 to 14 minutes until the bottoms are light gold. 5. Roll in powdered sugar while warm. 6. Roll again once cool.

Strawberry Pink Butter Cookie Rosettes

Add a spoonful of freeze-dried strawberry powder to the dough and your rosettes turn a pretty natural pink with real fruit flavor. They look lovely next to plain golden cookies in a tin, and kids adore them. Crush the freeze-dried berries in a zip bag with a rolling pin. Would these be a hit at your cookie exchange?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg white, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, 1/2 cup freeze-dried strawberries crushed to powder.

How to make it: 1. Crush the strawberries into a fine powder. 2. Beat the butter and powdered sugar until fluffy. 3. Add the egg white, vanilla and salt. 4. Mix in the flour and strawberry powder. 5. Pipe rosettes with a closed star tip and chill 15 minutes. 6. Bake at 340 F for 12 to 14 minutes so they stay pink.

Green Tea Butter Cookies for a Festive Twist

For a green cookie without food coloring, add a little matcha green tea powder. It gives butter cookies a pretty color and a gentle, slightly earthy flavor that is not too sweet. Pipe them into swirls and sprinkle a few with chopped pistachios for crunch. They look great next to the pink and gold cookies in the tin. Would you try matcha in a cookie?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg white, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, 1 1/2 tbsp culinary matcha powder, chopped pistachios (optional).

How to make it: 1. Sift the matcha with the flour. 2. Beat the butter and powdered sugar until fluffy. 3. Add the egg white, vanilla and salt. 4. Mix in the flour and matcha. 5. Pipe swirls, top some with pistachios and chill 15 minutes. 6. Bake at 340 F for 12 to 14 minutes.

Three-Ingredient Cutout Butter Cookies

Butter, sugar and flour are all you need for these simple cutout butter cookies. With so few ingredients, use the best butter you can find, because you will taste it. Roll the dough between two sheets of parchment so it does not stick, chill it, and cut stars, snowflakes or flowers. Add a pinch of salt if you have it. Which cutter is your favorite?

You will need: 1 cup (2 sticks) cold salted butter (cut in cubes), 1/2 cup powdered sugar, 2 cups all-purpose flour.

How to make it: 1. Pulse or rub the butter, sugar and flour together until it forms a dough. 2. Roll 1/4 inch thick between parchment sheets. 3. Chill 30 minutes. 4. Cut shapes and place on a lined sheet. 5. Bake at 325 F for 13 to 16 minutes until pale gold at the edges. 6. Cool on the pan.

Brown Butter Cookies With a Toffee Flavor

Browning the butter takes five extra minutes and gives your cookies a deep, nutty, toffee-like flavor. Cook the butter until it smells like toasted nuts and you see brown flecks, then chill it until it is soft and spreadable again before mixing. A sprinkle of flaky salt on top makes them irresistible. Have you ever tried brown butter in baking?

You will need: 1 cup butter (browned and chilled until soft), 3/4 cup light brown sugar, 1 egg yolk, 1 tsp vanilla, 2 cups flour, 1/4 tsp salt, flaky sea salt for the tops.

How to make it: 1. Melt the butter over medium heat, swirling until golden brown and nutty, 5 to 7 minutes. 2. Chill until soft and spreadable, about 1 hour. 3. Beat with the brown sugar, yolk and vanilla. 4. Mix in the flour and salt. 5. Roll into balls, flatten with a glass and sprinkle with flaky salt. 6. Bake at 350 F for 11 to 13 minutes.

Sprinkle Butter Cookies the Kids Can Decorate

Let the kids roll balls of dough in colorful sprinkles or nonpareils and you have instant party cookies. Every one comes out a little different, which is half the fun. This is the batch to make on a December afternoon when everyone is home and wants to help. Looking for more holiday baking projects? Try our Christmas cookie box recipes that travel well. Which sprinkle colors would your kids choose?

You will need: Basic dough: 1 cup (2 sticks) softened unsalted butter, 2/3 cup powdered sugar, 1 egg white, 1 1/2 tsp vanilla, 1/4 tsp salt, 2 cups all-purpose flour, 1/2 cup rainbow nonpareils or holiday sprinkles.

How to make it: 1. Make the dough and chill 20 minutes. 2. Roll into 1-inch balls. 3. Roll each ball in the sprinkles. 4. Place on parchment and flatten slightly. 5. Bake at 350 F for 11 to 13 minutes. 6. Cool on the pan for 5 minutes before moving.

How to Pack Butter Cookies in a Gift Tin

Butter cookies keep their crunch for about two weeks in an airtight tin, which makes them one of the best homemade gifts. Line the tin with parchment, place each cookie type in paper cups or small bags, and put the sturdiest cookies on the bottom. Keep jam and chocolate cookies in their own layer. A butter cookie tin is a simple gift almost everyone loves. Who is getting your first tin this year?

You will need: A clean metal tin, parchment or wax paper, mini paper cups or small cellophane bags, ribbon, a gift tag with the cookie names.

How to make it: 1. Cool every cookie completely. 2. Line the tin with parchment. 3. Put sturdy rings and rounds on the bottom. 4. Add delicate whirls and crescents in paper cups on top. 5. Keep jam and chocolate cookies in separate bags. 6. Close tightly and store at room temperature for up to 2 weeks.