Buttery Sugar Cookies Recipe

4 4 5
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Buttery Sugar Cookies Recipe

Read Reviews
4 4 5
Publisher Photo
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.
MAKES:
69 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
69 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 2 cups butter (no substitutes), 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

Directions

In a mixing bowl, cream butter and sugar. 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. 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 2-1/2-in. cookie cutters dipped in flour. 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. Yield: about 11-1/2 dozen.
Originally published as Buttery Sugar Cookies in Best of Country Cookies 1999, p51

Nutritional Facts

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

  • 2 cups butter (no substitutes), 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
  1. In a mixing bowl, cream butter and sugar. 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. 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 2-1/2-in. cookie cutters dipped in flour. 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. Yield: about 11-1/2 dozen.
Originally published as Buttery Sugar Cookies in Best of Country Cookies 1999, p51

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MY REVIEW
johndeere620 User ID: 7010197 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 User ID: 7714149 99896
Reviewed Mar. 13, 2014

"What are the ingredients for only 1 dozen?"

MY REVIEW
KatyH3 User ID: 7354323 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 User ID: 4266811 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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