Best Buttery Sugar Cookies Recipes

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES

Steps:

• In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
• Put dough into cookie press with desired plate; form cookies onto ungreased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks.
• Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

BUTTERY SUGAR COOKIES

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.

BUTTERY ORANGE SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange zest and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

BUTTERY SUGAR COOKIES

Steps:

• Make dough:
• Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
• Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Bake and decorate cookies:
• While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
• Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
• Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

BUTTERY DROP SUGAR COOKIES

Steps:

• Sift together: flour, baking soda, and salt; set aside.
• Cream together: butter or margarine, shortening, sugar and vanilla.
• Blend in egg.
• Stir in dry ingredients.
• Blend in the milk.
• Drop by teaspoon onto ungreased cookie sheet.
• Bake in 350° oven for 10-12 minutes.

BUTTERY CRISP SUGAR COOKIES

Steps:

• Sift dry ingredients.
• mix margarine, sugar, eggs.
• roll 1/4 inch thick cut cookies in circles.
• bake 350 dergees for 11 minutes.
• take 2 cookies at a time and stick them together with a jelly of your choice.
• enjoy!

SOFT AND BUTTERY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (325 for convection ovens).
• Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
• In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
• Slowly mix in flour mixture in two parts, on low until dough is just combined.
• Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle).
• Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
• Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie).
• Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are *just* starting to darken slightly around the edges. (Try not to overcook--this may produce a "burnt butter" taste. Err on the side of underdone.).
• Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!

BUTTERY SUGAR COOKIES

Steps:

• Cream butter and sugars.
• Add oil, eggs and vanilla and mix.
• Add dry ingredients gradually.
• Measure out by level spoonfuls.
• Roll into balls.
• Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
• Bake at 375 until just set and edges are slightly browned (about 10 minutes.).

BUTTERY ORANGE SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange zest and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES RECIPE - (3.8/5)

Steps:

• In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Put dough into cookie press with desired plate; form cookies onto un-greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks. Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

BUTTERY SUGAR COOKIES

Steps:

• Make dough:
• Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
• Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Bake and decorate cookies:
• While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
• Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
• Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• Cooks' Note: •Coarse sanding sugars come in many different colors and are available at specialty foods stores and New York Cake & Baking Distributor. Use one color or mix up several colors. The most important thing is to have fun.
• add your own note

BUTTERY SUGAR WAFER SANDWICH COOKIES

Steps:

• For the Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl and hand mixer), add the butter and beat to soften and fluff it, about 1 minute. Add 1/4 cup granulated sugar, vanilla, and beat to cream ingredients until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl as necessary. Add the flour and mix to incorporate it. The dough will be very sandy, pebbly, and dry. Add two tablespoons of half-and-half or cream and mix. The dough will come together and it will be on the soft and sticky side. If your dough is sandy and dry and hasn't come together, add 1 additional tablespoon of cream, or as needed, so it combines. I used 2 tablespoons and cannot foresee needing more than 3 tablespoons of cream, but add cream very, very slowly until it combines. Wrap dough in plasticwrap and transfer it to an airtight container and refrigerate it for at least two hours, or up to five days, before rolling it out.
• Turn the dough out onto a floured Silpat Non-Stick Baking Mat or floured countertop and cover it with a piece of plasticwrap to prevent it from sticking to the rolling pin. Roll dough out to about one-eighth inch thick.
• Using a 2-inch cookie cutter or biscuit cutter, cut out the dough into rounds (or if desired, cut them smaller in the one-inch range. Use a shotglass if you don't have a one-inch cutter). Re-roll your scraps and use every last bit of dough until it's gone. I made 26 rounds to yield 13 sandwiches.
• Place rounds on a Silpat-lined, parchment-lined, or cooking sprayed baking sheet. I fit them all on one sheet. If dough has gotten soft while rolling and cutting it out, cover and refrigerate the tray for about an hour, which will help prevent spreading.
• Preheat oven to 350F. Before baking, place about 1/2 cup granulated sugar in a shallow bowl and dredge each dough round through the sugar and return sugared rounds to baking sheet. Piece each round three or four times with the tines of a fork to give steam a place to escape so the cookies bake flat and don't puff up while baking.
• Bake for 7 to 9 minutes or just until they've set, rotating trays halfway through baking. I baked for 8 minutes. They'll look glossy and shiny even when they're done. Don't let them turn brown in the least, and pull them even if they look underdone because they firm up as they cool. Don't leave the kitchen and watch them like a hawk because they're small, full of butter, white flour, sugar, and are highly prone to burning. Allow cookies to cool for about 5 minutes on baking trays before transferring to a wire rack to finish cooling.
• For the Buttercream - While the cookies cool, make the buttercream. Beat one stick of butter to soften and fluff it, about 1 minute. Add 1 1/2 cups confectioners' sugar (I don't bother sifting), vanilla, and beat until soft and fluffy, about 5 minutes. Play with the sugar ratio depending on how thick you like your buttercream. I find 2 cups sugar gives me a frosting that's just right for a job like this when I want a firmer frosting, but if you like looser frosting, 1 1/2 cups will probably do the trick. Add food coloring very slowly, in the color of your choice, and mix to incorporate.
• Frost one cookie generously with 1 to 2 tablespoons frosting, top with another cookie, sandwich them together, and lightly squeeze. Repeat until all cookies have been sandwiched. I don't bother with a pastry bag and use a knife and spoon. I used all but1/4 cup of the frosting and prefer to frost them liberally and thicker. Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 month.
• Depending on your comfort level because of the buttercream, cookies can be stored in an airtight container at room temperature for day(s), or in the refrigerator for up to 1 week. My grandma and mom kept these cookies at room temperature for days and store them based on your comfort levels.