Best Old Fashioned Butter Cookies Recipes

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Mix flour, baking powder and salt in a medium bowl.
• In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
• For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
• Bake cookies until dry on top, about 15 minutes.
• Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING

Steps:

• Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
• Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
• Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
• Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
• DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork.
• BAKE 8 to 10 minute or until golden brown. Cool 5 minute Remove from baking sheets to wire racks; cool completely.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
• For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)

OLD-FASHIONED CUT OUT FROSTED BUTTER COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl cream together the butter and sugar. Mix in the egg, milk and vanilla.
• Now blend in the dry ingredients flour, baking powder and salt until dough is formed. If desired you can chill for an hour for easier handling. I've never done this and the dough always rolled out fine for me.
• Divide the dough in thirds. On a lightly floured board roll out the dough to about 1/8th inch thickness. Using cookie cutters cut into shapes and place on a cookie sheet.
• Bake in oven for about 5 to 8 minutes until lightly golden brown. Cool on a rack.
• SPECIAL NOTE: You can use vanilla extract but I think vanilla paste makes these cookies taste even more special using vanilla paste.
• I use vintage Christmas cookie cutters where i found on Ebay. I bought vintage cooper cookie cutters instead of the aluminum ones due to safety concerns regarding the use of aluminum. But you can use modern cookie cutters and you can make these anytime not just for Christmas.
• Please see my recipe for Creamy Vanilla Frosting where I will be giving some decorating suggestions. =).

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat half of the cake mix, the water, peanut butter, butter and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
• Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE

Steps:

• Sift the flour, baking powder, and salt together in a bowl; set aside.
• Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
• Gradually mix the flour mixture into the butter mixture.
• Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
• Working with half the dough at a time, roll out dough to about 1/8-inch thick.
• Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
• Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
• Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
• Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
• Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
• Transfer cookies to a wire rack to cool completely.
• Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
• Spoon chocolate decoratively over half of each cookie.
• Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

OLD FASHIONED BUTTER COOKIES

Steps:

• Sift dry ingredients together. Place in food processor and process a few seconds to mix. Cut each stick of butter into 8 pieces and place in food processor. Process 20 to 30 seconds until butter is cut in evenly. Add egg yolks and vanilla and process until mixture forms a ball. Remove, divide into 4 equal balls, flatten each and cover with plastic wrap. Refrigerate overnight.
• Preheat over to 375 degrees. Cut aluminum foil to fit approximately 4 cookie sheets. Using a well floured pastry cloth and rolling pin cover, roll 1 section of dough, leaving the rest refrigerated until needed. Roll evenly approximately 1/8" thick (or actually 1/8" thin). Using small size cookies cutters, cut cookies (they should remain in the cutter, then tap out on to the foil lined cookie sheets). Place cookies 1/2 inch apart. Sprinkle with sugar crystals. (Easier to do one whole sheet red, next sheet green). Reroll scraps and roll out, trying to handle dough as little as possible. Don't reroll dough a third time, use another refrigerated section of dough. Bake approximately 8 minutes, one sheet at a time. Cookies should be slightly golden, remove quickly as once they start to brown, they could burn fast. Immediately slide foil off cookie sheet and leave cookies on foil to cool. Repeat with remaining dough. Store in a wax paper lined, cookie tin. Cookies reach their taste potential after a day and will stay fresh in a cookie tin approximatelly 3 weeks. Actual yield is based on the size cookie cutter used. I use a very small size, approximately 1 1/2 " across.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder, baking soda and salt; set aside. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
• Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork. I like to sprinkle a little sugar on top of the cookies for a bit of crunch. :o).
• Bake for 8 to 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks or paper towels. Cool completely.

"BOSCOE'S" OLD-FASHIONED CHUNKY"CRUNCHY" PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 350 F. Line two large baking sheets with parchment paper. Sift together the flour, baking powder and salt in medium bowl. Set aside. In the bowl of a stand mixer, beat butter, peanut butter and vanilla until thoroughly incorporated. Scrape down the sides of the bowl. Beat in both of the sugars and scrape down the sides of the bowl again. Add half of the flour mixture into the peanut butter mixture with one egg and mix well. Scrape down sides of the bowl. Mix in remaining half of the flour mixture and add remaining egg. Mix thoroughly. Scrape down the sides of the bowl. Add ground peanuts and mix until just incorporated. Dough will be thick. Use two tablespoons or small scoop to form balls using 1-1/2 tablespoons of dough. Roll each ball in sugar and place approximately 2 inches apart on sheet. Use the bottom of a sugar coated glass to flatten the balls. Form crosshatch designs on top of the cookies using the tines of a fork. Bake the cookies for approximately 13-14 minutes, until golden around edges and browned on the bottom. Cool cookies on baking sheet for 2-1/2 minutes and then remove to racks to cool completely.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
• With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
• For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.

OLD FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour and baking soda in small bowl. Set aside.
• BEAT butter, peanut butter, SPLENDA Sugar Blend for Baking, SPLENDA Brown Sugar Blend and vanilla extract in large bowl until creamy.
• Beat in egg. Gradually beat in flour mixture. Stir in morsels and walnuts.
• DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA Sugar Blend for Baking.
• BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.

MY VERY OWN OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350-degrees-Fahrenheit.
• Cream peanut butter and margarine. Add sugar and brown sugar. Add the rest of the ingredients.
• Drop teaspoonfuls on cookie sheet. Flatten with floured fork.
• Bake 8 - 10 minutes until done.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
• Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
• Beat in the egg and vanilla.
• Beat in as much as the flour as you can with the mixer. Stir in remaining flour.
• Shape dough into 2 inch balls. Roll in additional sugar to coat.
• Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.
• Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.
• Transfer cookies to a wire rack to cool.

OLD-FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Combine dry ingredients.
• Beat butter, peanut butter, sugar, brown sugar and vanilla until creamy.
• Beat in egg.
• Gradually beat in flour mixture. Stir in milk chocolate chips.
• Refrigerate covered about 1 hour.
• Drop by rounded tbsps. onto ungreased baking sheets. Press down slightly with bottom of glass .
• Bake at 375 degrees for 8-10 minutes.
• Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• 1. Mix shortening, peanut butter, suagr, brown sugar & egg thoroughly. Gradually blend in flour, baking powder, baking soda & salt. Cover and chill 1 hour.
• 2. Heat oven to 375. Roll dough into 1 inch balls, rolling in sugar before placing on lightly greased baking sheet. Place cookies 2 inches apart.
• 3. Bake 10 minutes or until cookies are set, but not hard.

OLD-FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F
• COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
• DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
• BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION:.
• PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together the butter, brown and granulated sugars.
• Add the peanut butter and egg; beat well.
• In a small bowl, combine the sifted flour, salt and baking soda.
• Stir with whisk to combine.
• Gradually stir into butter mixture, stirring well after each addition to blend.
• Add vanilla and beat well.
• Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart.
• Flatten each ball with a fork in a crisscross pattern.
• Bake for 10-12 minutes or until slightly browned around the edges.

KRISTI'S GF OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat your lovely oven to 350 degrees F.
• Cream the butter, shortening and sugars together until fats are nice and fluffy.
• Add egg and combine.
• Switch to your paddle attachment and add flours, xanthan gum, salt, baking soda and baking powder a little at a time until combined. Dough will be thick! Add peanut butter last and beat until smooth.
• Portion out dough into 1 oz (by weight) portions. Or, if you don't want to break out the scale, make 24 portions. Roll portion dough into a ball shape.
• On a plate or in a shallow bowl pour out about 1/2 cup granulated sugar. Roll the cookie dough balls in sugar until completely coated. Add more sugar as needed.
• Put sugared dough balls on an ungreased cookie sheet, leaving ample room for expansion. I got about 12 on an AirBake sheet. Flatten balls with tines of a fork, then turn 90 degrees and do it again to form a criss-cross pattern (try not to do this too hard or you'll have very flat, but chewy cookies).
• Bake for 10 minutes, being sure to rotate the cookies at 5 minutes to minimize burning. Allow to cool for 2 or 3 minutes on cookie sheet so cookies will set properly. Cool and devour.