Best Butter Sugar Cookies Recipes

VANILLA-BUTTER SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

BEST BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

BUTTERY SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

BEST BUTTER SUGAR COOKIES

Steps:

• Cream butter, add vanilla, salt and sugar. Add one cup of flour at a time. Bake 350 for 15 to 20 minutes.

BEST EVER BUTTER SUGAR COOKIES

Steps:

• Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
• Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
• Frost or decorate as desired.
• Preparation time does not include time in refrigerator.

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

BUTTER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place parchment paper on or grease 1 baking pan.
• In a small mixing bowl combine flour, baking powder, and salt.
• With an electric mixer, cream butter. Add sugar and beat until light and fluffy. Add egg yolk and vanilla. Mix until well combined.
• Add dry mixture and milk alternately, starting and ending with dry.
• You should have a dough that is soft but not sticky. Place in fridge for 30-60 minutes.
• Remove dough from fridge and roll out to 1/4 inch thick on a lightly floured surface. Use chosen cookie cutters to cut out shapes.
• Place shapes on baking pan and bake for 10-12 minutes, until lightly browned on edges.
• Allow to cool completely before icing.
• Beat butter with an electric mixer. Add powdered sugar and beat until smooth and creamy. Add vanilla. Add milk, a tablespoon at a time, until desired consistency is reached.
• Spread on cookies, or pipe icing on with a piping bag. Feel free to decorate with sprinkles!

BUTTERY SUGAR COOKIES

Steps:

• Make dough:
• Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
• Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Bake and decorate cookies:
• While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
• Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
• Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.