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Buttery Sugar Cookies Recipe

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It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:69 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 69 servings

Ingredients

  • 2 cups butter, softened
  • 2 cups sugar
  • 3 eggs
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • 6-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Additional sugar
  • Walnut halves or raisins, optional

Nutritional Facts

1 serving (2 each) equals 116 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 115 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. 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.
  2. 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.
  3. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 11-1/2 dozen.
Originally published as Buttery Sugar Cookies in Best of Country Cookies 1999, p51

Nutritional Facts

1 serving (2 each) equals 116 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 115 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Reviews for Buttery Sugar Cookies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 13, 2014

What are the ingredients for only 1 dozen?

MY REVIEW
Reviewed Jan. 6, 2014

I made these because we were snowed in and I happened to have all the ingredients. I was pleasantly surprised how buttery and moist they are! Will make these again.

MY REVIEW
Reviewed May. 21, 2010

Many compliments received for these cookies- I made them for a Home school day at our state's Capitol, and they went over very well.

The secret to rolling out the dough is to use one portion at a time and keeping the rest in the refrigerator.

I made a confectioner's sugar glaze to go over the top, and cut them out with West Virginia state shaped cookie cutters. I made the glaze from confectioner's sugar and water.

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