If you love buttery cookies that crackle at the edges and melt in the middle, Buttersnaps are your kind of treat. They’re light, crisp, and just sweet enough, with a subtle caramel note that keeps you reaching for one more. The dough comes together fast and bakes in minutes, so they’re perfect for busy days or last-minute guests.
You don’t need special tools, just a bowl, a whisk, and a baking sheet. Think of them as the elegant cousin to sugar cookies—simple, but with a refined, unmistakable snap.
What Makes This Recipe So Good
- Light, crisp texture: The mix of butter and sugar creates a delicate snap on the edges while keeping the center tender.
- Big flavor from simple ingredients: Real butter, vanilla, and a hint of salt do the heavy lifting for a clean, classic taste.
- Quick to make: The dough requires no chilling for basic cookies, and they bake in about 10 minutes.
- Flexible: Add citrus zest, cinnamon, or dip in chocolate—this dough welcomes variations.
- Perfect for gifting: They stack nicely, stay crisp, and look beautiful in tins or jars.
Shopping List
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Optional: 1–2 teaspoons lemon or orange zest
- Optional for rolling: 1/4 cup granulated sugar
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
This step builds air for that crisp edge.
- Add egg and vanilla: Beat in the egg and vanilla until fully combined. Scrape down the bowl so nothing sticks to the sides.
- Whisk dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt. If using zest, add it now for even distribution.
- Combine wet and dry: Add the dry ingredients to the butter mixture in two additions.
Mix on low just until the flour disappears. Don’t overmix—this keeps the cookies tender.
- Portion the dough: Scoop 1 tablespoon of dough for small cookies or 1.5 tablespoons for standard cookies. Roll each portion into a ball.
If you like a crackly finish, roll in granulated sugar.
- Flatten slightly: Place dough balls on the prepared sheets, leaving 2 inches between them. Press each ball gently with your fingers or the bottom of a glass to flatten to about 1/2 inch thick.
- Bake: Bake for 9–12 minutes, rotating the pans halfway through. Pull them when the edges are golden and the centers look set but not dark.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
They crisp up as they cool.
- Optional finishing touches: Once cool, drizzle with melted dark chocolate, dust with powdered sugar, or sandwich two cookies with a thin layer of caramel or chocolate ganache.
How to Store
- Room temperature: Keep Buttersnaps in an airtight container for up to 1 week. Add a small piece of bread to the container if you live in a very dry climate to prevent over-crisping.
- Freezer: Freeze baked cookies in a zipper bag for up to 2 months. Thaw at room temperature for 15–20 minutes.
- Freeze the dough: Portion and freeze raw dough balls on a tray, then bag them.
Bake from frozen at 350°F (175°C), adding 1–2 extra minutes.
Why This is Good for You
- Portion-friendly treat: These cookies are rich, so one or two satisfy a sweet tooth without going overboard.
- Simple ingredient list: No artificial flavors needed—real butter and vanilla give clean, recognizable flavor.
- Mood and comfort factor: Baking can be grounding, and sharing homemade cookies brings people together.
- Customizable sweetness: You control how much sugar goes into the dough and whether you add coatings or drizzles.
What Not to Do
- Don’t use cold butter: It won’t cream properly, and your cookies will bake up dense.
- Don’t overmix the dough: Overworking flour develops gluten, leading to tough cookies.
- Don’t overbake: They should be golden at the edges, not brown all over. They firm up as they cool.
- Don’t skip the salt: A little salt sharpens the butter and vanilla flavors.
- Don’t crowd the pan: Give them room to spread for the signature thin, crisp edges.
Alternatives
- Brown butter Buttersnaps: Brown the butter first, cool until slightly firm, then proceed. Expect deeper, nutty flavor and slightly darker cookies.
- Spiced Buttersnaps: Add 1 teaspoon cinnamon and a pinch of nutmeg or cardamom to the flour mix.
Great for fall and winter.
- Citrus Buttersnaps: Stir in 2 teaspoons lemon or orange zest. Finish with a light lemon glaze for brightness.
- Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Chill the dough 20–30 minutes before baking to help with structure.
- Chocolate-dipped: Dip half of each cooled cookie in melted dark or milk chocolate.
Sprinkle with flaky sea salt for contrast.
- Almond twist: Swap 1/4 teaspoon of vanilla with 1/4 teaspoon almond extract. Top with sliced almonds before baking.
FAQ
Can I make the dough ahead of time?
Yes. Cover the bowl tightly and refrigerate for up to 48 hours.
Let the dough sit at room temperature for 15–20 minutes to soften slightly before scooping and baking.
Why did my cookies spread too much?
Your butter may have been too soft or the dough too warm. Chill the dough for 20–30 minutes and try again. Also check your oven temperature with an oven thermometer—too hot or too cool can affect spread.
Can I make them thicker and chewier?
Use a heaping tablespoon of dough, skip the flattening step, and bake 1–2 minutes less.
You’ll get a softer center with lightly crisp edges.
Do I need to roll them in sugar?
No, but it adds a lovely crackle and extra snap. If you prefer a more delicate finish, bake them plain and dust with powdered sugar after cooling.
What’s the best way to get perfectly round cookies?
While the cookies are still hot on the tray, use a round cookie cutter or a glass to “scoot” the edges into a neat circle. Small, quick circles do the trick.
Can I use salted butter?
You can.
Reduce the added salt to a pinch. Keep in mind that different brands of salted butter vary, so taste a baked cookie and adjust next time if needed.
How do I keep them crisp in humid weather?
Store in an airtight tin with a food-safe desiccant or a few grains of uncooked rice wrapped in a small piece of paper towel. Avoid storing with soft cookies, which add moisture.
Wrapping Up
Buttersnaps are the kind of cookie that feels special without being fussy.
They’re crisp, buttery, and endlessly adaptable, whether you lean classic or dress them up with spices, zest, or chocolate. With a short ingredient list and quick bake time, they’re easy to fit into any day. Keep a batch on hand for coffee breaks, gifts, or late-night cravings—simple, satisfying, and always welcome.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.