Name: Southern Butter Delight Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Southern
Ingredients: 1 cup unsalted butter, softened; 1 cup powdered sugar; 1/2 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; Optional: extra powdered sugar for dusting after baking

Why You’ll Love This Recipe

I love this recipe because it’s all about simplicity and indulgence. These cookies are soft, tender, and delicately sweet, with that signature buttery flavor that makes them irresistible. They remind me of holiday gatherings, potlucks, or quiet evenings with a warm drink. I make them when I want something comforting and timeless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Granulated sugar
Egg yolks
Vanilla extract
All-purpose flour
Cornstarch
Salt
Powdered sugar (for dusting, optional)

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the softened butter and sugar together until light and fluffy.
I add the egg yolks and vanilla extract, beating until smooth and fully combined.
In another bowl, I whisk together the flour, cornstarch, and salt.
I gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
I scoop the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
I gently flatten each ball with the back of a spoon or my fingers.
I bake for 10–12 minutes, just until the edges are set and barely golden (they shouldn’t brown too much).
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Once completely cool, I sometimes dust them with powdered sugar for a classic finish.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

Sometimes I add a touch of almond extract for a Southern twist, or a pinch of lemon zest for a light, citrusy note. Around the holidays, I press a pecan half into the center of each cookie or dip half in melted chocolate for an extra treat.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to freeze them, I let them cool completely and store them in freezer bags for up to 3 months. I let them thaw at room temperature or give them a quick warm-up in the microwave for a few seconds.

FAQs

Why do these cookies use only egg yolks?

Using just yolks makes the cookies richer and gives them a softer, more tender crumb. I like the texture it creates—almost shortbread-like but smoother.

Can I use salted butter?

Yes, I sometimes use salted butter and simply reduce the added salt in the recipe to balance it out.

Can I make the dough ahead of time?

Yes, I prepare the dough and refrigerate it for up to 2 days. I let it soften slightly before shaping and baking.

How do I keep the cookies from spreading too much?

I make sure the butter is softened but not melted, and I chill the dough if the kitchen is warm. That helps the cookies hold their shape better.

Can I use cookie cutters for this dough?

This dough is best suited for drop-style cookies or gently shaped rounds. It’s a little too soft for cut-out cookies, but I’ve had some success chilling and rolling it carefully.

Conclusion

Southern Butter Delight Cookies are everything I love about classic Southern baking—rich, simple, and full of heart. Whether I serve them at a family gathering or enjoy them quietly with a cup of tea, these cookies always bring warmth and joy to the table.