Button Sugar Cookies Recipe 455 Recipes

BUTTON SUGAR COOKIES RECIPE - (4.5/5)

Steps:

• In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth. 2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into sections. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours. 3. Preheat oven to 350 degrees F. Roll out dough and use circle cookie cutter to cut out cookies. Use straw to make holes. Place cookies 3 inches apart on lightly greased baking sheet. 4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

CRISP BUTTON COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and cardamom; gradually beat into creamed mixture. If desired, divide dough into portions; tint with food coloring. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. With the top of a 1/4-cup measuring cup dipped in flour, press an indented edge into each cookie. Using a plastic straw, cut out four holes near the center of the cookie., Bake 10-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Lace licorice through the holes in each button; trim licorice.

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 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.

BACHELOR BUTTONS (COOKIES)

Steps:

• Preheat the oven to 350 degrees and place a rack in the center.
• Line baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, salt, and powdered' sugar on medium speed until creamy.
• Reduce the mixer speed slightly and beat in the egg and vanilla.
• By hand or using the lowest speed of the mixer, stir in the flour.
• Shape the dough into ¾-inch balls and arrange 2 ½ inches apart on the prepared baking sheet. Use your finger to make an indentation in the center of each dough ball, then fill with preserves.
• Bake 1 sheet at a time for 10-12 minutes, or until the cookies are lightly browned around the edges. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

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.