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I worked at Starbucks for four years in college and I Loved my job as a barista. Along with all of the duties that come with the job, bantering with regular customers and my fellow partners was such a fun way to spend my days.

Fast forward 20 years and Starbucks is still a part of my everyday life. My husband works at the corporate office in Seattle and while his duties as a business leader are different than that of a barista, he still loves the work.

One of the best pastries to be discontinued from the stores in my humble opinion is the flaky, buttery, deliciously glazed butterhorn. Honestly I think it’s been at least 15 years since Starbucks has carried them so why am I still craving these delicious treats? They are so delicious and now that I know how to make them, all it takes is a taste and I instantly go back to the fun memories I had as a barista in my early 20’s.

Let me know if you try this recipe.


Flake, buttery pastry, deliciously filled with cinnamon and sugar and dipped in a thin sugar glaze. 
1 hr
Course Dessert
Cuisine American


  • 1 cup Butter cold, unsalted, cut into cubes
  • 2 cups All purpose flour
  • 1/2 cup + 1 Tbsp sour cream full fat
  • 1 egg yolk
  • 1 pinch salt
  • 3/4 cup granulated sugar
  • 3 tsp cinnamon
  • 2 cups powdered sugar
  • 6 tbsp milk
  • 1/2 tsp vanilla extract


  • 1. Put butter and flour in a food processor and pulse 10-15 times to get a crumb like consistency
    2. Add sour cream, egg yolk and salt pulse again until dough comes together. Do not over mix.
    3. Weigh the dough with a food scale and divide into 5 equal dough balls. Wrap each in plastic individually and chill in the refrigerator for at least 1 hour. 
    4. Just before pulling your first wrapped dough ball from the refrigerator, pre-heat the oven to 350 F.
    5. Mix together the 3/4 cup granulated sugar and 3 tsp. of cinnamon.
    6. On a generously floured surface, roll one dough ball at a time out into a large circle. The dough should be as thin as you can get it without it breaking. Shoot for a little more than a 9 inch circle. Trim off the raggedy ends with a pizza slicer. Sprinkle 2 Tbsp of the cinnamon and sugar mixture on the dough circle that you made. Using a pizza wheel or a sharp knife, slice across the circle 4 times creating 8 equal triangle shaped pieces (Like a pizza)
    7. Starting at the large end, roll the triangle as tightly as possible until you get to the point. Lay, point down on a parchment lined cookie sheet about 1″ apart. 
    *Repeat with each dough round.
    8. Bake butterhorns at 350 F for 30 minutes, turning the baking sheet half way through. 
    9. While Butterhorns bake, whisk together the glaze. Measure out 2 cups of powdered sugar and add 4 Tbsp of milk along with the 1/2 tsp of vanilla extract, Whisk together until smooth then add the additional milk, one Tbsp at a time until you achieve a thin glaze consistency.
    10. When butterhorns finish baking, remove them from the oven, let them sit on the tray for 2-3 minutes until they stop bubbling, transfer to a cooling rack. 
    11. When they are cool enough to handle, pick up the butterhorn and hold it by the bottom side. Dip the entire surface of the top of the butterhorn into your glaze and put them back on the cooling rack bottom down to set up. Tip: before you start the glazing process, put some wax paper under your cooling rack to catch any drips from the glaze.
    Butterhorns can be stored in an air tight container for up to 3 days. This recipe makes a lot of cookies so they are a great gift for neighbors or to bring to brunch with friends and family. I hope you enjoy this recipe. You can find more pictures of this recipe on instagram at @the_holiday_hostess
Keyword butterhorn, Cookies, Pastry

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