Viennese Butter Cookies Recipe

These Viennese butter cookies are just perfect to add to your Holiday cookie recipe list!

To continue on the path of adding Cookie Recipes for you to try for the Christmas Holiday baking time, I have this amazing Viennese butter cookies recipe! This is super easy to make, plus it only has 3 ingredients…so you CAN’T go wrong! Everybody loves cookies, but I feel that these cookies are very nostalgic of my Grandmother…so I love these even more. These always bring me fond memories of

her in the kitchen baking during the holiday times, and with me always having a chance to enjoy my time with her as her little helper. I would also like to say thanks to Sixlets for allowing me to use their products with my recipe. That chocolately goodness sure is a pleaser! I hope you enjoy this recipe, and make your own Christmas cookie memories!

For my decorations on the cookies, I actually used Christmas Colored Sixlets. They add a great color contrast, and the nice chocolately crunch surprise is delicious!

Here are some great items to help you out!

Here are the Christmas Sixlets that I used. You click on this link to buy them if you can’t find them anywhere! Do not use the little round sixlets candies. They will absolutely melt and crack open. You want the bigger ones as noted in ht elinks.

Red and Green Christmas Sixlets chocolate pieces

Here are the set of Wilton Decorating tips that I have and use very often.

wilton decorating tips

If you want the ultimate decorating set, then this kit is a MUST for you! This is the kit that I have, and I actually use it all of the time. This Wilton Ultimate Decorating Kit is freaking amazing!

wilton professional kit
Yield: 20

Viennese Butter Cookies Recipe

Viennese Butter Cookies Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes


  • 1 1/2 Sticks of Salted Butter (3/4 Cups), room temperature
  • 3 Tablespoons of Confectioners' sugar, sifted
  • 1 1/2 Cups All Purpose Flour, sifted
  • 1 Pastry bag with a Medium sized star tip


  • Preheat oven to 350.
  • In a large bowl, mix butter and confectioners' sugar until very soft. Mix for about 5 minutes. You want to make sure sugar is spread and dissolved through out.
  • Then add in your flour a little at a time.
  • Add your cookie do into your pastry bag. Now you can be creative.
  • You can make 3 inch long fingers, or you can swirl them in the same spot to create little cookie swirls.
  • Add Sixlets on top before baking.
  • Bake for approximately 10 - 15 minutes, or until lightly golden in color. Then transfer to cooling wrack. Have fun and add a few decorations to it, or even better...melt down some chocolate and dip them in it!
  • Notes

    Your dough is going to be VERY soft. If your dough turns out very thick or stiff, you've add too much flour or measured the butter wrong. Which means that you will have to start again.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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      1. Hi Carol! A Sixlet is almost like an M&M. It’s a round solid chocolate ball covered in a candy shell! 🙂 You should be able to find them at almost any major retail store: Target, Walmart, Grocery stores, etc.

      1. Hi @disqus_TBq2xy6OjQ:disqus! It can definitely work in a cookie press! However, I might refrigerate the dough for about 30 minutes to an hour. This will stop it from being less “tacky” to touch and probably be easier to work with.

    1. Hello David. These are beautiful, thank you so much for sharing your recipe. I am just wondering how to store them and how long of a shelf life they have?

      1. Hi @tonya_woods:disqus! Thank you so very much for your kind compliments! You can easily store this in simple tupperware bowl, or in a Ziploc bag. They have a pretty decent shelf life, but best when eaten within 2 weeks of baking. Also, I think adding an almond extract or lemon extract would be a lovely addition!

      1. Hi Nannette! Actually, a 4oz stick of butter = 1/2 Cup. So technically, you are looking at 3/4 cup of butter 🙂 Hope this helps!

    2. I had my doubts, but they all melted away with my first bite, and I can honestly say this is the very best cookie I’ve ever made or eaten! I did add 1/2 teaspoon of almond extract and a light sprinkle of granulated sugar on top before baking as I didn’t have any sixlets. Thank you for this treasure!

      1. You’re so very welcome. I’m so glad that you enjoyed them! That almond extract addition just sounds delicious!

    3. So I tripled the recipe and I’m trying to pipe the cookies but my dough is really thick so it’s making it impossible to pipe. I’m pretty sure my measurements were right. Again I tripled the recipe so I used 41/2 sticks of butter, 9 tablespoons of 10x, and 41/2 cups of flour. What can I do to soften enough to pipe?

      1. Hey Brittney! Well, your measurements are definitely spot on (I double checked the math lol). Did you let the butter get to room temperature? The butter was to be completely warm and soft without any chill to it. Any type of chill to the butter will result in a thicker dough. At the moment, that is the only thing that I can think of that can result into a thicker dough.

    4. Hi! Something went wrong, and I am so sad! I doubled the recipe (could this be the problem?), and wound up with dough so think and heavy, that it didn’t have a prayer of going through a piping bag. Now I have all this dough and don’t know what to do with it. I attempted to dollip it on the tray, but it baked and flattened to nothing. Where did I go wrong?

    5. Hi Morgan! I’m so sad to hear this, as it worked out wonderfully for many people. The only thing that I can think of is exactly how soft was the butter when you made it? The butter has to be super soft. Then for it too just bake flat? If you doubled the recipe, then you should be using 3 sticks of butter (1 1/2 cups), 6 Tablespoons of confectioners powdered sugar, and then 3 cups of flour. Make sure that your butter is super soft and make sure it is in the mixer for at least 5 minutes.

    6. If the dough is too thick when doubling a recipe, usually you cut back on the dry ingredient (in this case the flour) by 1/2 a cup. Hope that helps. Also if the dough is that thick maybe you could flatten it and use cookie cutters?

    7. These needed two tablespoons of milk to even pipe. Blew out two very durable piping bags before adding the milk.

      1. I’m so sorry to hear that it blew out two piping bags of yours! 🙁 I’m not exactly sure why it turned out so thick for you in that manner, but a little bit of milk will help ease it up. I hope you enjoyed the cookies!

    8. I LOVE these cookies. They literally come out so good and are not that hard to make! Just time consuming, but then again what good dessert isn’t? I make them into sandwiches with buttercream and blueberry jam.

      Also, I tried another Viennese cookie recipe that you had to measure all the ingredients and it was super fussy…that one was a flop! Thank you thank you thank you!!!!

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