I’ve perfected a Soft Butter Cookies Recipe with a simple secret that creates delicate, tender cookies featuring an impressive swirl and an almost buttery melt-in-your-mouth finish.

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I never expected a simple swirl to change my baking life, but these Soft Butter Cookies surprised me. They’re delicate, tender and literally melt in your mouth, the kind that vanish before you even notice.

What hooks me is the real unsalted butter and a whisper of vanilla extract that somehow makes every bite sing, but I still can’t put my finger on why. The classic swirl looks fancy yet it’s oddly simple, and every batch teaches me one little lesson.

Soft Butter Cookies Recipe is more than a title, it’s my go to when I want people to ask “how did you do that”

Ingredients

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All purpose flour: gives structure, mostly carbs, small amount of protein and fibre
Unsalted butter: adds richness, fat for tenderness, high calories, little nutrients though tastes amazing
Granulated sugar: sweetens dough, pure carbs no fibre, raises browning, too much is not healthy
Egg: binds and adds moisture, small amount of protein and fat, helps structure
Cornstarch: makes cookies softer, tender crumb, mostly starch carbs, no real nutrients
Cocoa powder: gives chocolate swirl, adds bitter chocolate flavor, some antioxidants, low calories
Vanilla extract: adds aroma and sweetness illusion, no calories in small amounts, boosts flavor

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 tablespoons (16 g) cornstarch

1/2 teaspoon baking powder

1/4 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

2 tablespoons whole milk, room temperature

2 tablespoons unsweetened cocoa powder (for the chocolate swirl)

2 tablespoons powdered sugar, optional for dusting

How to Make this

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1. Preheat oven to 350°F (175°C), line baking sheets with parchment paper and set aside.

2. In a bowl whisk together the all purpose flour, cornstarch, baking powder and fine salt, set that aside.

3. In a large bowl cream the softened unsalted butter with the granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer or a vigorous hand, scrape the bowl down.

4. Add the room temperature egg, vanilla extract and the 2 tablespoons whole milk to the butter mixture and beat until combined.

5. Fold the dry ingredients into the wet just until a soft dough forms, dont overmix or the cookies will get tough.

6. Divide the dough into two equal portions. Stir the unsweetened cocoa powder into one portion until evenly colored; if it seems too stiff add a teaspoon of milk at a time until it matches the other doughs texture.

7. Chill both dough portions about 30 minutes so they are easier to handle. On a lightly floured surface roll each portion into a rectangle roughly 9 by 6 inches and about 1/4 inch thick. If dough gets sticky, pop it back in the fridge for a few minutes.

8. Place the chocolate rectangle on top of the plain one, press gently to stick, then roll the stack tightly from the long side into a log to create the spiral. Wrap the log tightly in plastic wrap and chill 30 to 60 minutes until firm.

9. Using a sharp knife or bench scraper slice the chilled log into rounds about 1/4 to 3/8 inch thick. If the slices crack while cutting, chill the log again or briefly warm and dry the knife under hot water for cleaner cuts. Arrange the rounds on the prepared sheets about 2 inches apart.

10. Bake at 350°F for 9 to 12 minutes, until edges are set but centers still look slightly soft. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely. Dust with the optional powdered sugar before serving and store in an airtight container for up to 4 days.

Equipment Needed

1. Oven, preheated to 350°F (175°C)
2. 2 baking sheets lined with parchment paper
3. Mixing bowls, large and medium
4. Electric mixer or whisk (or a strong arm and a bowl if you dont have one)
5. Measuring cups and spoons for dry and wet ingredients
6. Rubber spatula and wooden spoon for folding and scraping
7. Rolling pin and a lightly floured work surface
8. Plastic wrap for chilling the log
9. Sharp knife or bench scraper for slicing rounds
10. Wire cooling rack for finishing the cookies

FAQ

How do I keep these cookies soft and not crunchy? Bake until the edges just set and the centers still look a little underdone, about 10 to 12 minutes at 350 F. Let them cool on the sheet for 2 minutes then move to a rack to finish. Don't overbake, and don't overmix once you add the flour, or they'll get tough.

Can I make the dough ahead of time? Yes. You can refrigerate the dough up to 48 hours or freeze scoops of dough for up to 3 months. If baking from frozen add 1 to 2 minutes to the bake time.

How do I do the chocolate swirl without making a mess? Mix the 2 tablespoons cocoa with about 1 teaspoon of the milk to make a thick paste, drop small dollops on top of each cookie, then gently swirl with a toothpick or the tip of a knife before baking. Less is better, you can always add more.

Can I swap ingredients like salted butter or milk alternatives? Yep. If you use salted butter cut the recipe salt down to a pinch. Milk alternatives work fine, but stick to similar thickness. Using brown sugar instead of granulated will make them a bit chewier though the flavor changes.

What's the best way to measure flour? Spoon the flour into the cup and level it off with a knife. Do not pack the flour, that adds too much and makes cookies dense.

How should I store leftover cookies? Store in an airtight container at room temperature for 3 to 4 days. To keep them extra soft, toss a slice of bread in the container, it helps keep moisture. You can also freeze baked cookies up to 3 months.

Soft Butter Cookies Recipe Substitutions and Variations

All purpose flour → cake flour, 1:1. Gives a lighter, more tender cookie, but dough will be softer so chill 15–30 minutes before baking or the cookies may spread more.
Unsalted butter → vegetable shortening, 1:1. Keeps cookies softer and less flat, flavor is milder so add an extra 1/4 teaspoon vanilla if you want more taste.
Granulated sugar → packed light brown sugar, 1:1. Makes the cookies chewier and moister with a deeper caramel note, they’ll also brown a bit more.
Large egg → flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes), 1:1. Good egg-free binder, may yield a slightly denser, nuttier cookie.

Pro Tips

– Chill smart, not just long. If the log feels soft while you slice, pop it back in the fridge for 10 to 20 minutes instead of sawing at it, that cuts down on cracking and smooshed spirals. Wrapping the log tight in plastic before chilling helps it keep a neat shape, and you can even freeze a bit if you want super clean slices later.

– Weigh or eyeball evenly when you split and roll the dough. If one side is thicker than the other the spirals look lopsided and bake unevenly, so try to get the two rectangles the same size and thickness, or use a ruler if you care about looks. Dont forget to make the chocolate dough the same softness; add milk a teaspoon at a time if it seems dry.

– Clean, dry, and slightly warm your knife between cuts for smooth rounds. If you overheat the blade dont scorch the dough, just rinse quickly, dry, then make the next slice. Also chilling the cut rounds on the sheet for a few minutes before baking helps them hold shape instead of flattening.

– Small flavor hacks that actually matter: sift the cocoa so the chocolate layer stays smooth, and add a tiny pinch of espresso powder or salt to the dough to make the chocolate pop. For storing, layer cookies with parchment in an airtight container so they dont stick and they stay crisp longer.

Soft Butter Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’ve perfected a Soft Butter Cookies Recipe with a simple secret that creates delicate, tender cookies featuring an impressive swirl and an almost buttery melt-in-your-mouth finish.

Servings

servings

Calories

142

kcal

Equipment: 1. Oven, preheated to 350°F (175°C)
2. 2 baking sheets lined with parchment paper
3. Mixing bowls, large and medium
4. Electric mixer or whisk (or a strong arm and a bowl if you dont have one)
5. Measuring cups and spoons for dry and wet ingredients
6. Rubber spatula and wooden spoon for folding and scraping
7. Rolling pin and a lightly floured work surface
8. Plastic wrap for chilling the log
9. Sharp knife or bench scraper for slicing rounds
10. Wire cooling rack for finishing the cookies

Ingredients

2 1/4 cups (280 g) all purpose flour
2 tablespoons (16 g) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 tablespoons whole milk, room temperature
2 tablespoons unsweetened cocoa powder (for the chocolate swirl)
2 tablespoons powdered sugar, optional for dusting

Directions

Preheat oven to 350°F (175°C), line baking sheets with parchment paper and set aside.
In a bowl whisk together the all purpose flour, cornstarch, baking powder and fine salt, set that aside.
In a large bowl cream the softened unsalted butter with the granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer or a vigorous hand, scrape the bowl down.
Add the room temperature egg, vanilla extract and the 2 tablespoons whole milk to the butter mixture and beat until combined.
Fold the dry ingredients into the wet just until a soft dough forms, dont overmix or the cookies will get tough.
Divide the dough into two equal portions. Stir the unsweetened cocoa powder into one portion until evenly colored; if it seems too stiff add a teaspoon of milk at a time until it matches the other doughs texture.
Chill both dough portions about 30 minutes so they are easier to handle. On a lightly floured surface roll each portion into a rectangle roughly 9 by 6 inches and about 1/4 inch thick. If dough gets sticky, pop it back in the fridge for a few minutes.
Place the chocolate rectangle on top of the plain one, press gently to stick, then roll the stack tightly from the long side into a log to create the spiral. Wrap the log tightly in plastic wrap and chill 30 to 60 minutes until firm.
Using a sharp knife or bench scraper slice the chilled log into rounds about 1/4 to 3/8 inch thick. If the slices crack while cutting, chill the log again or briefly warm and dry the knife under hot water for cleaner cuts. Arrange the rounds on the prepared sheets about 2 inches apart.
Bake at 350°F for 9 to 12 minutes, until edges are set but centers still look slightly soft. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely. Dust with the optional powdered sugar before serving and store in an airtight container for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.