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Butter Wafers

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
    about 2-1/2 dozen


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


  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; add to creamed mixture and mix well.
  • Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets (cookies will spread). Sprinkle with colored sugar if desired.
  • 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.
Nutrition Facts
2 each: 169 calories, 12g fat (8g saturated fat), 33mg cholesterol, 124mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 1g protein.
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  • grumpibear
    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!