Melt in Your Mouth Butter Cookies Recipe
Who doesn’t love butter cookies that melt in your mouth? These homemade butter cookies (also known as Pastisetas cookies) are easy to make and super delicious!
Homemade butter cookies are among my most popular recipes on both my blog and YouTube channel. My Pastisetas video recipe has gained almost 2 million views and has been tested by thousands of happy bakers! These cookies are in fierce competition with my 3-ingredient butter cookies (which have reached 6 million views), my famous chocolate butter cookies, and coffee bean cookies. I’m not sure which of these easy cookie recipes is the most popular, but all have been tried by tens of thousands of people worldwide.
Why You’ll Love Butter Cookies
- Melt-in-your-mouth texture: These butter cookies are soft, delicate, and truly melt in your mouth, making them an irresistible treat.
- Easy to make: With simple ingredients and straightforward steps, this is the perfect recipe for both beginners and experienced bakers.
- Versatile: Whether you call them Pastisetas, Danish butter cookies, or melting moments, they can be enjoyed all year round or as Christmas cookies for special occasions.
- Eggless recipe: Perfect for those who prefer egg-free desserts, these cookies are rich, buttery, and just as satisfying without eggs.
- Crowd-pleaser: These cookies are loved by everyone, and they’ve been tested by thousands of bakers worldwide, making them a proven favorite.
What Are Pastisetas?
Pastisetas are a type of traditional Spanish butter cookie known for their light, crumbly texture and rich buttery flavor. These delightful cookies are famous for their ability to melt in your mouth, making them a favorite treat for cookie lovers everywhere. A classic pastisetas recipe uses simple ingredients like butter, powdered sugar, and flour to create cookies that are delicate and irresistibly soft. They are often compared to other butter cookies, like Danish butter cookies, but what sets them apart is their melt-in-your-mouth quality. Perfect for special occasions or as a Christmas cookie, pastisetas are easy to make and always a crowd-pleaser.
Butter Cookies Ingredients
- Butter: The star of the recipe, providing richness and the melt-in-your-mouth texture. It also adds flavor and moisture to the cookies.
- Powdered Sugar: Gives the cookies their delicate sweetness and smooth texture. The fine sugar dissolves easily, ensuring a tender crumb.
- All-Purpose Flour: The structure of the cookies. It balances the richness of the butter and provides the right texture.
- Cornstarch: Adds softness and helps create that melt-in-your-mouth quality by making the cookies tender and delicate.
- Salt: Enhances the flavor of the cookies by balancing the sweetness and intensifying the butter’s flavor.
- Vanilla Extract: Adds a warm, aromatic flavor, enhancing the overall taste of the cookies and complementing the buttery richness.
How to Make Butter Cookies That Melt in Your Mouth
- Cream the Butter and Sugar: Beat the room-temperature butter, powdered sugar, and vanilla extract until light and fluffy. This creates the base for the cookies’ soft texture.
2. Combine Dry Ingredients: Sift in the flour, cornstarch, and salt. Mix gently until the dough forms. Be sure not to overmix to keep the cookies tender.
3. Pipe and Chill the Dough: Transfer the dough to a piping bag with a star tip. Pipe 2-inch circles onto a lined baking sheet and refrigerate for 20-30 minutes to firm up the dough.
4. Bake and Cool: Bake until the cookies are lightly golden. Let them cool completely before enjoying their melt-in-your-mouth texture.
Troubleshooting
Even though butter cookies are easy to make, a few common issues can arise. Here’s how to troubleshoot them:
- Cookies spreading too much: If your butter cookies spread too much in the oven, it could be due to the butter being too soft or warm. To avoid this, ensure the dough is properly chilled before baking. If the dough feels too soft when piping, refrigerate it for at least 30 minutes before baking.
- Cookies are too tough: Overmixing the dough can lead to tough cookies. Make sure to mix the flour and cornstarch in gently, just until combined. Overworking the dough develops too much gluten, which results in a firmer texture.
- Cookies aren’t melting in your mouth: If your cookies are dry or lack the signature melt-in-your-mouth quality, the butter ratio may be off. Be sure to use enough butter, as it’s key to the soft texture. Also, don’t skip the cornstarch, which adds tenderness.
- Cookies are too pale: If your cookies remain pale, it could be because the oven isn’t hot enough. Ensure your oven is preheated to the correct temperature to achieve that light golden color.
How to Decorate Butter Cookies
Butter cookies are an excellent choice as Christmas cookies. Decorating butter cookies for Christmas can be fun and festive! Here are some easy and creative ideas:
How to Decorate Butter Cookies for Christmas
Decorating butter cookies for Christmas adds a fun, festive touch! Here are some creative ideas:
- Chocolate Dipping: Dip half of each cooled cookie in melted chocolate—dark, milk, or white. While the chocolate is still wet, sprinkle with crushed candy canes, holiday sprinkles, or edible glitter for a festive finish.
- Royal Icing: Pipe Christmas-themed designs like snowflake cookies, trees, or stars using royal icing. Add a sprinkle of colored sugar or edible glitter to make your cookies pop with holiday colors.
- Colored Sugar: Roll the cookie dough in red, green, or gold colored sugar before baking for a festive sparkle. You can also lightly sprinkle colored sugar on top of baked cookies for added decoration.
- Powdered Sugar Dusting: After baking, dust the cookies with powdered sugar to give them a snowy, elegant look.
Let me know in the comment (you can also upload a photo) how you decorate your butter cookies.
Variations
- Chocolate Butter Cookies: Add a chocolatey twist by replacing 2-3 tablespoons of flour with unsweetened cocoa powder. These chocolate butter cookies will still have the same melt-in-your-mouth texture with a rich cocoa flavor.
- Thumbprint Cookies: Transform your butter cookies into thumbprint cookies by pressing your thumb into the center of each dough ball and filling the indentation with jam or chocolate spread before baking. These are perfect for festive occasions.
- Dipped in Chocolate: After baking and cooling, dip half of each butter cookie into melted chocolate for a delicious, elegant finish. You can use dark, milk, or white chocolate. Sprinkle with crushed nuts or sprinkles for added flair.
- Lemon Zest Butter Cookies: Mix in 1-2 teaspoons of lemon zest to give your cookies a refreshing citrus flavor. It’s an easy variation that adds a burst of freshness to the classic recipe.
- Sprinkled Butter Cookies: Before baking, top your cookies with colored sugar or sprinkles. It’s an easy way to add a festive touch, especially for holidays like Christmas.
How to Store
- At Room Temperature: Store your butter cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. Make sure the container is tightly sealed to maintain their crispness and prevent them from becoming stale.
- In the Refrigerator: If you prefer to extend their shelf life, you can refrigerate the cookies in an airtight container. This will keep them fresh for up to 6-8 days.
- In the Freezer: Butter cookies freeze well! Store them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can last up to 3 months in the freezer. Thaw the cookies at room temperature when you’re ready to enjoy them.
More Cookie Recipes
If you enjoyed my butter cookies (melting moments), you might also like my other easy cookie recipes:
- The Best Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Soft Lemon Cookies
- Meringue kisses
- Cream Cheese Cookies
Melt in Your Mouth Butter Cookies Recipe
Ingredients
- 1 cup (230 g) Butter room temperature
- ⅔ cup (85 g) Powdered sugar
- 1½ cups + 1 tablespoon (200 g) All-purpose flour
- ⅓ cup (45 g) Cornstarch
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.
- Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.
- Sift in flour, cornstarch and salt in two batches. Mix until combined.
- Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.
- Refrigerate for 20-30 minutes.
- Bake, one pan at a time, until light golden brown, about 12-15 minutes. Allow to cool completely before storing or serving.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Nutrition
Common Questions
To make butter cookies that melt in your mouth, use room-temperature butter and powdered sugar to create a light, fluffy dough. Adding cornstarch helps achieve a tender texture, and be sure not to overmix the dough. Chill the dough before baking to ensure the cookies hold their shape.
While both Danish butter cookies and Pastisetas are known for their buttery flavor and melt-in-your-mouth texture, Pastisetas are a Spanish variation with slightly different preparation and ingredients, giving them a unique crumbly, delicate texture.
You can decorate butter cookies for Christmas by dipping them in melted chocolate, then adding festive sprinkles or edible glitter. You can also pipe royal icing designs on top, such as snowflakes, Christmas trees, or other holiday shapes.
Yes, you can roll out the dough and use cookie cutters for different shapes. Just be sure to chill the cut-out dough before baking to maintain sharp edges and prevent spreading.
I tried making these butter cookies and they were delicious. I’m just wondering why my cookies do not get brown on the sides even I added more baking time? 17 minutes to be exact. On what rack should I put my cookie sheet inside the oven? For now I put it on the third rack.
Hi Gina. I noticed that the color and weight of the cookie sheets make a difference. (The lighter the weight and the darker the pan, the quicker they brown.) I always place the cookie sheet in the middle of the oven. I just keep checking them when it’s close to the time. I hope this helps.
I always put on second rack and comes out perfect.
I just made these cookies and they came out GREAT! I decorated my cookies with colored sugar. Please try!
This recipe is true to its title.. melt in our mouth. Butter cookies has always been my kids favorites. The cookies brown perfectly after 15 mins in the oven. I use a wide star nozzle and the cookies turn out to big😅
What have you used salter or unsalted butter ??
Always unsalted.
Hey :’) Can i use vegetable oil or flavorless oil instead of butter to get the same buttery flavor though the title says butter cookies because im in short of butter right now?
Hi,
No, in this recipe you can’t replace the butter with oil.
Btw whats the name of the background music u used?
I must be very weak because I can’t squeeze the batter out of the bag. What size tip is used? They are delicious but I can’t use a pastry bag.
Same thing happened with me.
Hi, can I use eggs in this recipe?
Hi, can I use eggs in this recipe?
Yes, but requiters changes. Why do you want to use eggs?
This recipes works perfectly without eggs.
Does this recipe require salted butter or unsalted butter?
Unsalted butter
What if you only have salted butter?
How long do you beat the butter and sugar for? And then how long again after adding flour I don’t want to over mix them
Can I use whole wheat flour in place of all purpose flour.
Can i replace all purpose flour to cake flour?
Hey, I only have Vanilla extract powder. Is it still okay?
can I use salted butter?
i’ve try this today, i love it, and my friends too.. thanks for sharing. <3
Thanks for sharing the receipee
Hi 🙂
Can’t wait to try this tonight, in place of unsalted butter, can I use utterly butterly spread? Or can I only use real butter?
I only have a mini fridge. Could I put in freezer for 5-10 minutes instead
Thanks for the recipe
You’re welcome 🙂
Hihi, yr cookies looks amazing and so simple but i have a question
May i know for the heat element is top and bottom 170 degrees? With fan or without fan? Thks and appreciate 🙏🏻
Hi
I jade these yesterday, ans they were awesome! Great recipe!
Just one question, they did not save their shape during baking, any thoughts why?
I followed the recipe but the mixture was very thick and hard to pipe out. I added 10 tbsps of evaporated milk to the mixture which made it a little manageable. My husband had to use his muscles to pipe out the cookies. Where did I go wrong? Thanks.
Hello ,
I never leave comments or do reviews. But you made my evening for sure !! Theses cookies are amazing & what’s mind boggling is they taste like a cookies I use to buy from this bakery in Indiana years ago . I have to say they are my favorite cookies cause I only have two and this is one . I added colored sugar
sprinkles on them , just so YUMMY 😊
So thank you very much 🤗 Keep uo the good job .
Sincerely,
Leslie from Florida 😊
Hi Leslie! I’m going to try to make these later today… but I’m writing you because I’ve been searching like crazy for a recipe that tastes like butter cookies I bought when I lived in Chicago. And they are from a bakery in Gary Indiana! I hope it’s the same bakery you’re referring to!!! Did these actually taste like and have the texture of those cookies you used to buy?
Hi Rachel ,
Sorry I just seen this message cause I’m making theses yummy cookies again ha ha. But to your question, the bakery was in Indianapolis it is called “Longs Bakery “ The best donuts and cookies like theses .Please try and make them they are AMAZING ! I hope that helps you , happy cookie baking & eating 🙂
Can I use almond flour instead of all purpose?
No, but you can try my almond cookies. Search on my website: Almond cookies
Perfect as always 👌
What does 2 batches mean? f
In two times, not all at once.
I made these cookies so many times now, I guess at least a dozen times. Works perfectly every time.
As you said, they rare eally melt in your mouth haha.
They are really melt it your mouth, thank you for the recipe.
Hi David… question… do we put sprinkles on before baking so they stick or after with a brush of butter to make them stick?
someone said sprinkles burst when they’re baked on?
Hi Darlyn,
We usually sprinkle sprinkles on before baking, but some sprinkles may lose their bright color or melt slightly, so pay attention.