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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

2 each: 116 calories, 6g fat (3g saturated fat), 24mg cholesterol, 115mg sodium, 15g carbohydrate (6g sugars, 0g fiber), 2g 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


Reviews for Buttery Sugar Cookies

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
johndeere620 237939
Reviewed Nov. 23, 2015

"Mine for some reason turned out absolutely HORRIBLE. I did double check with my family, and after going over the recipe again, did agree that we did follow the recipe to a "T". They tasted "floury" and we couldn't even use these in our cookie exchange. Would never make again."

MY REVIEW
danirev 99896
Reviewed Mar. 13, 2014

"What are the ingredients for only 1 dozen?"

MY REVIEW
KatyH3 99808
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
RenaeR 203730
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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