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.
Time 59m Yield 2 dozen, 12 serving(s) Number Of Ingredients 5 Steps:
Pre-heat oven to 350 degrees. Cream butter with 1/2 cup sugar and vanilla using mixer. Add the flour to make batter stiff. Make into 2 rolls using waxed paper. Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out. Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes. Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes. Prep time includes refrigeration time.
Yield Makes about 4 dozen cookies Number Of Ingredients 8 Steps:
Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks’ note, below.) Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets. *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).
Time 1h40m Yield 36 Number Of Ingredients 6 Steps:
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Time 45m Yield 36 cookies Number Of Ingredients 8 Steps:
Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet. For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet. Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
Yield 36 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Mix together all ingredients until well-blended. Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork. Bake 13 to 15 minutes until light brown. Let cool on wire rack.
Time 33m Yield 48 cookies Number Of Ingredients 6 Steps:
Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze. Before baking, preheat the oven to 325°F. Line your baking sheets with parchment. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won’t be spreading very much, but they need air room around each cookie). Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Note: you can do many things with these cookies. You could roll the dough out and cut shapes. You could slice them even thinner and sandwich them with chocolate or jam or lemon curd. You could make them and then dip them half into chocolate. You could just make them and eat them, which is my favorite. Whatever you do, they will be delicious.
Yield 24 cookies Number Of Ingredients 14 Steps:
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy, Add the egg and milk, and continue beating until smooth. Set aside. In medium bowl, stir together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together. Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart. Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely. Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired. Decorate the cookies with the frosting, sprinkles, and candies. Enjoy!
Time 40m Yield 16 cookies. Number Of Ingredients 4 Steps:
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners’ sugar.
Time 35m Number Of Ingredients 4 Steps:
Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle. Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
More about “easy butter cookies recipes”
Yield Makes about a dozen Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined. Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.
