Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.

Martha Stewart Living, May 1995


Recipe Summary

Makes about 5 dozen


Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.

  • Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.

  • Heat oven to 350 degrees. Line baking sheet with parchment paper or a Silpat. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about 1 inch apart. Using a cake tester or toothpick, make 4 decorative holes in each cookie. Bake until golden brown, 15 to 20 minutes. Remove from oven, and let cool completely on wire racks.

Cook's Notes

For decorative effect, pierce the top of each cookie to resemble buttonholes and sprinkle them with raw turbinado sugar before baking. The dough can be made a day or two in advance and can be frozen in an airtight container for up to a month.


Reviews (10)

153 Ratings
  • 5 star values: 29
  • 4 star values: 35
  • 3 star values: 45
  • 2 star values: 34
  • 1 star values: 10
Rating: 4.0 stars
The flavor of these cookies is excellent, very close to the danish butter cookies. I took off a star as the light brown sugar gave the cookies a brownish color that I didn't care for, so I will try the recipe next time with regular sugar. The other thing that I couldn't get the hang of is shaping the cookies. I found the dough way too sticky and soft to even shape in a log to put in the fridge. When taken out of the fridge it's extremely hard to work with so you end up cutting the cookies in whatever shaped log you managed to do before placing them in the fridge. I'm sure my family will eat them no matter what but I likely won't do them for a pretty cookie tray for the holidays because there's no way these cookies come out looking decent.
Rating: 5 stars
I love these cookies and have been making them for years, getting compliments each time. Using the best butter is important. The taste is delicious. I have used cookie cutters to shape the dough at times, especially in the fall to get Maple Leaf cookies and roll the dough in tiny round confetti candy that is coloured orange, brown, red, yellow, for a beautiful fall look for our table setting. I freeze logs of dough to cut and bake as I need to bake them.
Rating: 4 stars
Wonderful cookies. I added some orange extract and cardamom to them, which was a lovely addition! I also put the dough in the freezer for about 15 minutes because I did not want to wait an hour for it to firm, which worked fine for me.
Rating: 5 stars
I made theses cookies for the Holidays in 2013 and gave them away in a cookie gift box, everybody loved them! So i wondered how would they taste if i made half chocolate and haft plain old butter cookie? Well it came out looking like a chocolate, butter swirl cookie and my family loved them! I will be using this recipe for the Holidays in 2014 as gifts. I wish this web site allowed you to upload the recipes that we made from Martha Stewart so that we may show off our creations.
Rating: Unrated
simply yummy
Rating: Unrated
I love this cookie. none better!
Rating: Unrated
Has anyone had a problem with the cookies spreading out and loosing their shape?
Rating: Unrated
This will be the 4th year that I've included these scrumptious cookies in my Christmas cookie giveaways. They're personally my favorite, so I always factor in extras for myself! They really are a great choice - charming and yummy.
Rating: Unrated
My guests thought they were from a bakery... they were amazed that I made them considering I am 'new' to baking.
Rating: Unrated
Wonderful, delicious and elegant looking. Gone before I knew it !!! buddyone