Classic European Butter Cookies (The 300-200-100 Cookie)
If you want a simple, reliable cookie recipe that you can make again and again, these classic European butter cookies are exactly that. The ratio makes the dough easy to remember, the texture turns out soft and tender every time, and you can shape or flavor them however you like. These are the kind of cookies I make when I want something dependable that still feels a little special.
These butter cookies are especially popular during the holiday season across Europe, when you'll see them on every kitchen table, shaped into all kinds of festive cookies. They're a staple at Christmas, alongside jam-filled cookies, crescents, and cut-out shapes.
If you'd like to try out more European inspired cookie variations, check out my walnut crescent cookies and sourdough Linzer cookies!
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Quick Look
- Prep Time: 20-25 minutes
- Cook Time: 12-14 minutes
- Total Time: ~35-40 minutes
- Servings: 30-40 cookies
- Difficulty: Easy
- Baking Method: Oven
- Best For: Everyday baking, holidays, base cookie dough
Jump to:
- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Classic European Butter Cookies (The 300-200-100 Cookie)
- Other Delicious Recipes
- Classic European Butter Cookies (The 300-200-100 Cookie)
- Need Help Tweaking This Recipe?
- Other Sweet Recipes You'll Love
- Baked Crepes with Sweet Cheese Filling (Oven-Baked Palatschinken)
- Sourdough Palatschinken (Central European Crepes with Sourdough Starter or Discard)
- Pumpkin Pie Crisp with Buttery Pecan Oat Topping
Important Ingredients
- Butter gives the cookies their soft, rich texture
- Powdered sugar keeps the texture smooth and light
- Egg yolks adds richness and helps bind the dough
- Flour provides structure
- Salt balances the flavor
See recipe card for quantities.
Substitutions & Variations
- Replace part of the flour with cocoa for a chocolate version
- Add ground nuts like almonds or hazelnuts for more texture
- Sandwich with jam or chocolate spread
- Shape into crescents or small balls instead of rolling
Baking Schedule
- Mix the dough: 10-15 minutes
- Roll and cut: 10-15 minutes
- Bake: 12-14 minutes
If you need to chill the dough, add about 15-20 minutes before rolling.
💭Crucial Success Tips
Watch the bake time closely. These cookies are meant to stay fairly light in color. Pull them out when the edges are just starting to turn golden. Overbaking will make them dry and take away that soft, buttery texture.
Recipe FAQs
Powdered sugar creates a softer, more delicate texture. It blends more smoothly into the butter, which helps produce a tender crumb instead of a slightly crisp or grainy texture.
Not always. If your kitchen is cool and the dough feels easy to handle, you can use it right away. If it feels soft or sticky, chilling it for 15-20 minutes makes shaping much easier.
Butter cookies spread too much when the dough is too warm or the butter is too soft. If the dough feels sticky or very soft, chilling it for 15-20 minutes helps the cookies hold their shape.
How To Store Classic European Butter Cookies (The 300-200-100 Cookie)
Store the cookies in an airtight container at room temperature for up to 2-3 weeks.
They also freeze well for a few weeks. Just keep them in a sealed container and let them come to room temperature before serving.
Other Delicious Recipes
- Fast Sourdough Bread Recipe
- Hybrid Sourdough Bread (With Yeast)
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
If you tried these classic European butter cookies (the 300-200-100 cookie) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Classic European Butter Cookies (The 300-200-100 Cookie)
Ingredients
- 200 g butter softened
- 100 g powdered sugar
- 2 egg yolks
- 300 g all-purpose flour
- Pinch salt
Instructions
- In a mixing bowl, beat the softened butter and powdered sugar using a hand mixer or stand mixer. Mix until the texture becomes smooth and silky.
- Add the egg yolks and mix just until they are incorporated into the dough. Don't overmix at this stage.
- Add the flour and a pinch of salt. Mix with the mixer or by hand until a uniform cookie dough forms.
- Roll the dough on a lightly floured surface or between two sheets of parchment paper.
- Use cookie cutters to cut out your desired shapes. Carefully transfer them to a baking sheet lined with parchment paper.
- Bake at 350°F (180°C) or 320°F (160°C fan) for 12-14 minutes, until the cookies turn lightly golden. Tip: Keep an eye on them, as baking time depends on thickness and your oven.
- Let the cookies cool completely, then store them in a container. They keep well for up to a month.
