Best Ever Butter Cookies Recipes

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 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.

BEST EVER BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough, 1/3 at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets.
• Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

BEST BUTTER COOKIES EVER

Steps:

• 1. Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk, until well incorporated. Add flour and mix just until mixed in.
• 2. Place mixture on a sheet of plastic wrap and roll into a log, wrap up and refrigerate for 2 hours or freeze. Before baking, preheat oven to 325^. Line baking sheets with parchment paper.
• 3. Slice the dough into slices about 1/8 inch thick and place them on the sheets about 1 inch apart- they do not spread much, but they need room to breathe.
• 4. Bake about 12-15 minutes -just until they begin to turn golden around the edges.
• 5. NOTE: -Cookies can be rolled out and cut into shapes with cookie cutters. -Or slice thiner and use as sandwich cookies-put together with frosting. -or make and dip in chocolate of many colors

BEST PEANUT BUTTER COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BUTTER COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

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.

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!

Steps:

• In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
• Add egg and vanilla, beat well.
• Stir together flour, baking powder, baking soda, and salt.
• Gradually add to peanut butter mixture, beat until well blended.
• Heat oven to 350 F.
• Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
• Place on ungreased cookie sheet.
• With the tines of a fork, flatten ball.
• Flatten again in opposite direction, forming crisscross marks.
• Bake 9 to 10 minutes until light brown and cookie is set.
• Cool slightly, Remove from cookie sheet to wire rack.
• Cool completely.
• Tips: Only use real butter and Jiff Peanut Butter.
• Don't overcook.
• Use Air cookie sheets for baking.

BEST EVER BUTTER COOKIES

Steps:

• 1. Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
• 2. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.
• 3. Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar. Bake for 6 to 10 minutes or until edges are lightly browned.
• 4. Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2 to 3 hours).
• 5. Tip- If you use a 4 to 5-inch cookie cutter, recipe will yield approximately 2 dozen cookies

BEST EVER BUTTER COOKIES

Steps:

• Combine 1 cup 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 and wrap in plastic food wrap.
• Refrigerate until firm (2-3 hours).
• Heat oven to 400 degrees.
• On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness.
• Cut with 4 or 5 inch cookie cutter.
• Place one inch apart onto ungreased cookie sheets.
• Bake for 6-10 minutes or until edges are lightly browned.
• Let stand one minute then remove from cookie sheet.
• Cool completely.
• Frosting: Combine all frosting ingredients in small bowl.
• Beat at low speed, scraping bowl often, until fluffy.
• Tint with food color if desired.
• Frost and decorate cookies as desired.