Butter Wafers Recipe

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These crisp drop cookies are great for folks who don't like their treats too sweet and who don't want to fuss with rolling out the dough.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 15 servings


  • 1 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 2/3 cup cornstarch
  • Colored sugar, optional

Nutritional Facts

2 each: 169 calories, 12g fat (8g saturated fat), 33mg cholesterol, 124mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; add to creamed mixture and mix well.
  2. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets (cookies will spread). Sprinkle with colored sugar if desired.
  3. Bake at 325° for 12-15 minutes or until edges are lightly browned and tops are set. Cool for 2 minutes before carefully removing to wire racks. Yield: about 2-1/2 dozen.
Originally published as Butter Wafers in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p86

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grumpibear User ID: 5710521 207259
Reviewed Dec. 18, 2010

"These cookies did not spread. They were very light but eating them was like putting a handful of feathers in your mouth. I'm not sure what could be done since we're working with Cornstarch. Maybe an egg (eggwhite?) may have helped with less cornstarch. After a few minutes you notice a bad after taste too. This is the 3rd recipe I've used from this recipe book "Best loved cookies and bars" and none of them have turned out as it says. I'm done! Back to Betty Crocker!"

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