BEST EVER VANILLA BUTTER COOKIES
Steps:
- Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
- Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
- Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.
Nutrition Facts : Calories 130 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 50 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
VANILLA BUTTER ROLLOUTS
Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. -Colleen Sickman, Charles City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll. , Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely., For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.
Nutrition Facts : Calories 214 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 182mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA-BUTTER SUGAR COOKIES
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. -Cynthia Ettel, Glencoe, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
SOFT & CHEWY VANILLA BUTTER COOKIES
These are one of my favorite cookies. I love the taste of vanilla and butter and this simple cookie is full of that great flavor!
Provided by Dine Dish
Categories Dessert
Time 30m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
- Add the flour, baking soda and salt to the mixing bowl and mix well.
- Cover and refrigerate dough for 30 minutes.
- Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
- Place in preheated oven and bake for 8-10 minutes or until light brown.
VANILLA BUTTER ROLLOUT COOKIES
I never thought I could make a better sugar cookie that the ones that came out of the Pillsbury Dough Boy's tube. I was so wrong! I found this recipe in my Taste of Home Best of Country Cookies book. Only butter for this recipe, no substitutes.
Provided by Kit_Kat
Categories Dessert
Time 25m
Yield 7 dozen
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine remaining ingredients in a separate bowl; whisk to combine.
- Gradually add dry ingredients to creamed mixture.
- Divide dough in half, flatten into disks and wrap in plastic wrap.
- Refrigerate 30 minutes, or until easy to work with.
- On a lightly floured surface roll dough out to 1/4 inch thickness.
- Cut with desired cookie cutters that have been dipped in flour.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes or until lightly browned.
- Frosting:.
- Combine all frosting ingredients in a mixing bowl.
- Beat until smooth and fluffy.
- Decorate cookies as desired.
Nutrition Facts : Calories 1100.3, Fat 51.8, SaturatedFat 32, Cholesterol 192.4, Sodium 889.1, Carbohydrate 149.9, Fiber 1.9, Sugar 94, Protein 10
ROLL-OUT COOKIES
I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. -Bonnie Price, Yelm, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen (2-1/4 inch cookies).
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
ROLL OUT CLASSIC BUTTER - SUGAR COOKIES (CHRISTMAS OR HOLIDAYS)
I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.
Provided by MarielC
Categories Dessert
Time 2h20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line some cookie sheets with either silicone baking mats or parchment paper.
- In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
- Cream the mixture for an additional minute.
- Beat in the egg and vanilla extract. Beat until well combined.
- Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
- Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
- Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
- Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
- Carefully place the cut out cookies onto prepared cookie sheets.
- If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
- Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
- For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.
Nutrition Facts : Calories 2063.2, Fat 65.8, SaturatedFat 40.5, Cholesterol 230.4, Sodium 214.6, Carbohydrate 359.3, Fiber 3.4, Sugar 230.4, Protein 17
THE BESTEST BUTTER COOKIES (ROLLED)
My mother in law has been making these for Christmas for years and years. I make them for all holidays, using different cookie cutters for whatever occasion. They are the best when they are frosted, but sometimes I just sprinkle on colored sugar before baking. I call them "Play Dough" cookies because that's what the dough smells like to me! (Don't worry, they don't taste like Play Dough :) Chilling time is not included.
Provided by Karen..
Categories Dessert
Time 23m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar well.
- Add egg and vanilla and beat well.
- Combine baking powder and flour.
- Add gradually to creamed mixture.
- Chill until firm.
- Preheat oven to 400 degrees.
- Roll out dough to about 1/4" thickness and cut into desired shapes.
- Bake for 6 to 8 minutes.
- When cool, decorate with frosting or icing if desired.
BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERY SUGAR COOKIES
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.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 11-1/2 dozen.
Number Of Ingredients 11
Steps:
- 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. , 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. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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