Old-fashioned Christmas butter cookies are light, pleasantly sweet and very similar to shortbread cookies. Even though they are typically made during the holiday season, these classic butter cookies taste great any time of the year.
Old-fashioned butter cookies also known as spritz cookies have a simple flavor and are so versatile. You can serve them plain, roll them in sugar, or make them like thumbprint cookies and add jam to the center as I did in this recipe.
If you are looking for more holiday cookie recipes, check out our homemade chocolate chip cookies that are made with less sugar.
Why you will🤍this recipe
- They are easy to make with just 6 simple ingredients!
- They are healthier, made with less sugar.
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Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Unsalted butter - softened
- Sugar
- Egg
- All-purpose flour
- Vanilla extract
- Raspberry Jam
🥄Equipment
- Electric mixer hand mixer or stand mixer
- Mixing bowls
- Measuring spoons
- Parchment paper
- Cookie sheets
How to make this old-fashioned butter cookie recipe
Prepare: Measure the dry ingredients and place them into a large mixing bowl. Place the butter and sugar into a separate mixing bowl.
Line a baking sheet with parchment paper. Preheat the oven to 375 degrees f.
Step 1. Combine the wet ingredients
Use a stand mixer or electric mixer at low speed to combine the butter and sugar together in a large bowl, add the egg and beat until the mixture is fluffy.
Step 2. Add the Flour
Gradually mix the dry ingredients into the butter mixture until it forms into a soft dough.
Step 3. Form the cookies
Use your hands to form the dough into balls about one inch in size and place them onto a parchment-lined baking sheet.
Step 4. Make a well
Use a small spoon or your finger to make a well into each cookie ball and fill it with the preserves.
Step 5. Bake and cool
Place the cookies into a preheated oven and bake for 10 to 12 minutes until golden brown. Remove them from the oven and place them onto a wire rack to cool off.
NOTE: If the dough is too soft to roll into balls, wrap it in plastic wrap and place it in the refrigerator for 20 to 30 minutes.
Ingredient notes and substitutions
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Flour - I use all-purpose unbleached white flour to make these delicious cookies. You can also use a mix of all-purpose white flour and whole wheat flour and add up to a tablespoon of water if the dough is dry.
Gluten-free flour can be substituted one for one with all purposed unbleached flour for gluten-free cookies.
Jam - I like to use raspberry or blackberry jam when I make these cookies, but you can use any jam that you want.
Egg - Some butter cookie recipes only use egg yolks. Unless I have another use for the egg white, I just use a whole egg. If you prefer to use egg yolks only replace the whole egg with 2 egg yolks.
Sugar - I use coconut sugar when I bake, and it can easily be swapped with white sugar one for one.
These cookies aren't very sweet, if you prefer a sweeter cookie, you can add ¼ cup more sugar
Recipe variations
Chocolate butter cookies - add ¼ cup of cocoa powder to the batter for chocolate cookies.
Cinnamon and sugar cookies - roll the cookie dough balls into a mixture of sugar and cinnamon.
Nuts - Place a pecan half or walnut half in the center of the cookie instead of jam.
Chocolate dipped - Melt dark chocolate and dip half of the baked cookies into melted chocolate.
Frosting - Add frosting instead of jelly to the well in the cookie.
Citrus - Stir n 2 teaspoons of lemon zest or orange zest to the batter.
Almond butter cookies- Replace the vanilla extract with almond extract and roll the cookie dough balls into chopped almonds before baking.
Make the dough ahead of time
If you are pressed for time, the butter cookie dough can be made up to three days ahead of time and stored in an airtight container or plastic wrap in the refrigerator.
How to store old-fashioned butter cookies
Store these butter cookies at room temperature in an airtight container or cookie jars for up to 2 weeks.
Freeze butter cookies without the jam for up to a month. Once they have reached room temperature, pop them in a freezer-safe bag or container and place them into the freezer.
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Serving suggestions
Whether it's the holidays or any time of year, cookies and candies make a fun dessert idea. Arrange a cookie tray of homemade healthier sweets such as healthy buckeye balls, dark chocolate almond toffee, chocolate chip cookies or cashew clusters.
💡Tips
- Use a small measuring spoon to make a well into the cookies for the jelly.
- For flat cookies, use a glass or decorative cookie stamp to shape your cookies.
- Use a piping bag or cookie press for more decorative cookies and sprinkle with decorative sugar.
Butter cookies have less sugar than sugar cookies, have a softer dough and are shaped or piped before baking. Sugar cookies are sweeter, contain leavening agents such as baking powder and baking soda. They are often rolled out and cut with cookie cutters.
It's best to use unsalted butter when baking so that you can control the amount of salt in the recipe.
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📖 Recipe
Click on serving size to scale this recipe
Equipment
- Electric Hand Mixer or Stand Mixer
Ingredients
- ¾ cup Butter Unsalted
- ¼ cup Sugar*
- 1 Egg
- 1 ¾ cup All purpose flour unbleached
- 1 teaspoon Vanilla
- ¼ cup Raspberry jam or jelly preferably naturally sweetened
Instructions
- Measure the ingredients and set them aside; line a baking sheet with parchment paper.
- Place the butter and sugar into a mixing bowl and mix with an electric mixer at low speed to combine.
- Add one egg and beat at medium to high speed until the mixture is fluffy.
- Gradually add the flour to the butter mixture until it forms a soft dough.
- Use your hands to form the dough into balls that are about one inch in size and place them onto a parchment-lined baking sheet.
- Use a small spoon ( a measuring spoon works well) or your finger to make a well into each cookie ball and fill it with approximately ½ teaspoon of preserves.
- Place the cookies into a preheated oven and bake for 12 minutes.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our Holiday Favorite recipes here!
I am participating in the Sweetest Season, hosted by the Speckled Palate. It's a food blogger's virtual cookie exchange and there are tons of cookie recipes.
There are over 50 cookie recipes to choose from this year! If you are looking for holiday baking inspiration, I suggest you check out this year's and previous years' cookie recipes from the Sweetest Season!
In addition, the Sweetest Season is raising money for Cookies for Kids' Cancer. A recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. If you are interested in making a donation, you can go to the fundraising page here.
Erin says
You are speaking my language with these jam-filled butter cookies! I love a buttery cookie base with raspberry and oh boy, does this sound like a treat. I have a feeling that my kids and I will have a blast baking and then eating all of these beauties!
Thank you so much for participating in this year's Sweetest Season! I am always blown away with the recipes shared and the generosity of its participants. Thank you for making this event such a success. I hope you and yours have a very merry Christmas and a happy new year!
Anne says
Thanks Erin, Enjoy your holidays!