Decorated Butter Cookies Recipes

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THE BEST SUGAR COOKIES FOR DECORATING



The Best Sugar Cookies for Decorating image

Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield twenty-four 2 1/2-inch cookies

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/8 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg
1 teaspoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
1/2 pound (about 1 3/4 cups) confectioners' sugar, plus more for thickening
1 tablespoon meringue powder
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional

Steps:

  • For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
  • Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
  • Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
  • Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
  • To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
  • From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
  • Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
  • Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
  • Fit a pastry bag with a small round tip and fill it with the icing.
  • Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.

OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING



Old Fashioned Butter Cookies with Butter Frosting image

These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!

Provided by Becky

Categories     Desserts     Cookies     Sugar Cookies

Yield 72

Number Of Ingredients 13

1 cup butter, softened
¾ cup white sugar
1 egg
2 tablespoons whole milk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
3 cups confectioners' sugar
1 ½ tablespoons vanilla extract
9 tablespoons evaporated milk, or more as needed
6 cups confectioners' sugar, or more as needed

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.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 21.3 g, Cholesterol 16.8 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 62.7 mg, Sugar 17 g

CHRISTMAS BUTTER COOKIE CUTOUTS



Christmas Butter Cookie Cutouts image

This recipe is a classic that came out of the Betty Crocker Test Kitchens a while ago, but in our book, a recipe that stands the test of time is the only kind worth having! We recently baked up a batch of these cookies to give them a refreshed recipe image, and we can attest that these are an exceptionally fun option for bakers who want to make something that's achievable but still stretches their skills. The base for these cookies is delightfully short and treads the perfect line between being tender and having a satisfying little snap. Once they're out of the oven and cooled, the real fun begins. First they get brushed with a thin icing that forms a lovely, smooth canvas for decorating. Once that's set, creativity takes center stage, and you can test your hand at decorating with royal icing and all the sprinkles, sugars and nonpareils you can find in your pantry. The editor who took on the task of decorating these was intimidated at first, having a complicated history with royal icing, but found the recipe included below easy to work with to create beautiful cookies. Set aside some time to devote to making these cookies when the Christmas spirit really sets in-we promise they'll bring you the comfort and joy of the season!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 32

Number Of Ingredients 14

3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon finely grated lemon peel
2 tablespoons lemon juice
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 cups powdered sugar
2 tablespoons meringue powder
5 teaspoons lemon juice
4 to 5 tablespoons water
Betty Crocker™ colored sugars
Betty Crocker™ candy sprinkles

Steps:

  • In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
  • Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
  • Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
  • Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
  • In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
  • Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie (With Icing Only), Sodium 100 mg, Sugar 16 g, TransFat 0 g

WORLD'S BEST BUTTER COOKIES



World's Best Butter Cookies image

I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.

Provided by P48422

Categories     Dessert

Time 33m

Yield 48 cookies

Number Of Ingredients 6

8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

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.

Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6

BUTTER COOKIES WITH ROYAL ICING



Butter Cookies with Royal Icing image

Butter cookies are softer than a sugar cookie, but not as soft and crumbly as shortbread, making them the perfect cookie for decorating for the holidays!

Provided by TidyMom

Categories     Christmas

Time 3h

Number Of Ingredients 9

2 cups (4 sticks) butter, softened (NOT margarine - I use salted butter)
1 1/2 cups sugar
2 eggs
4 tablespoons milk
3 teaspoons vanilla extract
6 cups flour
2 teaspoon baking powder
1 teaspoon salt
3 cups royal icing (I use the recipe on the Wilton meringue powder package)

Steps:

  • Using a large bowl with an electric mixer, cream butter and sugar. Add egg, milk, and vanilla and continue mixing until well combined.
  • Whisk baking powder, salt, and flour in another large bowl. Add flour mixture to wet ingredients, 1 cup at a time. Mix until combined before adding each additional cup of flour.
  • Divide dough in half and form 2 large balls. Cover each ball of dough in plastic wrap and place in refrigerator to chill at least 1 hour or overnight.
  • Preheat oven to 400° F. Working with 1 dough ball at a time, roll out dough on floured surface (I like to use powdered sugar to flour my surface for cookies) 1/4 to 1/2 inch thick. Cut into shapes with cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake 5-8 mins (the large cookies I do for 9 mins) in preheated oven. Cool completely before decorating as desired with royal icing.

DECORATED BUTTER COOKIES



Decorated Butter Cookies image

The Decorated Butter Cookies recipe out of our category Cookie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h42m

Yield 60

Number Of Ingredients 15

200 grams Pastry flour
50 grams cornstarch
75 grams powdered sugar
1 packet Vanilla sugar
1 pinch salt
50 grams Marzipan
125 grams cold butter
1 egg white
1 egg yolk
1 Tbsp milk
colorful sprinkle
sugar
chopped Pistachio
Pastry flour (for kneading)
Parchment paper

Steps:

  • For the dough: Preheat the oven to 175°C (approximately 345°F).
  • Combine flour and cornstarch on a work surface. Create a well in the center and add powdered sugar, vanilla sugar, salt, shredded marzipan, diced cold butter and egg white. Knead from the center to form a smooth dough. Wrap dough in foil and chill for at least 1 hour.
  • Roll out dough on a lightly floured surface to about 5 mm (approximately 1/10 inch) thick. Use cookie cutters to cut out shapes and place on a baking sheet lined with parchment paper. Combine egg yolk and milk and brush onto cookies. Decorate as desired with colored sugar, sugar crystals and chopped pistachios. Bake on the middle rack for about 10-12 minutes, until golden brown. Remove and cool on a wire rack.

DECORATED BUTTER COOKIES RECIPE



Decorated Butter Cookies Recipe image

These butter cookies are not only delicious, but they are also a creative and collaborative activity for my kids. They have fun making them while helping me in the kitchen.

Provided by Blanca

Categories     Afternoon Snack

Number Of Ingredients 5

400 grams baking flour
250 grams unsalted butter
125 grams icing sugar
1 egg
250 grams fondant for decoration

Steps:

  • Soften butter in the microwave for 45 seconds.
  • In a separate bowl, add baking flour and icing sugar. Mix until combined.
  • Make a hole in the middle of the flour and pour in the softened butter and one egg.
  • Stir and then knead the dough until well integrated.
  • Roll a ball with the dough, wrap it in cling film and put it to chill in the freezer for 10 minutes.
  • Once chilled, roll the dough out to 1/5 inch thick.
  • Preheat the oven to 360º F (180º C).
  • Line up a baking sheet with parchment paper and place on top the figures you have made with the cookie cutters.
  • Bake for 10 minutes or until they are golden brown. Allow cookies to cool for 10 minutes and then transfer them to a wire rack to cool completely before decorating.
  • Roll out the fondant with the help of a rolling pin to 1/8 inch thick. Use the same cookie cutters you have used before and, with the help of a brush and a small glass of water, moisten a little the fondant before sticking it to the cookie. Repeat this process with all your cookies. Et voilà! You have just made amazing decorated butter cookies!

Nutrition Facts : Calories 81 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 0.001 g, Cholesterol 4 mg, Sodium 3 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

BUTTER COOKIES



Butter cookies image

These easy butter cookies will melt in your mouth - they're deliciously soft and crumbly. Make and give these as a homemade edible gift

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 35m

Number Of Ingredients 4

250g salted butter softened
½ tsp vanilla extract
75g icing sugar
250g plain flour

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.

Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

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From wilton.com


LIFE IS BUTTER WITH YOU - TOAST AND BUTTER VALENTINE COOKIES
Pour into a squeeze bottle. Fill in the outline with the thinned icing using a toothpick to pop larger air bubbles and guide icing to the edges. You'll follow this same procedure to make the yellow hearts, but use a #2 tip to outline. Let the cookies dry uncovered for 6-8 hours or overnight.
From bakeat350.net


DECORATED SUGAR COOKIES | EMERILS.COM
Sift into bowl and set aside. In a mixing bowl, combine butter and sugar; using a handheld mixer on medium-high speed, cream butter and sugar together until mixture is light in color and has a fluffy texture. Scrape down sides of bowl with a rubber spatula, then add vanilla extract, lemon zest, and egg. Beat until blended, 1 or 2 minutes longer.
From emerils.com


HOW TO DECORATE BUTTER COOKIES RECIPES ALL YOU NEED IS …
Steps: In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cream of tartar, baking soda and salt; …
From stevehacks.com


EASY CHRISTMAS BUTTER COOKIES - READY IN 20 MINUTES!
2020-07-31 Instructions. Preheat your oven to 375 degrees F. In a large bowl, add the softened butter, sugar, and salt. Cream everything together until the sugar has dissolved and the mixture is light yellow and fluffy, about 2 to 3 minutes. You can …
From drivemehungry.com


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