Soft Butter Cookies Recipes
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.
WORLD'S BEST BUTTER COOKIES
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
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 II
This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.
Provided by Ceil Wallace
Categories Desserts Cookies Refrigerator Cookie Recipes
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.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 12.7 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 54.6 mg, Sugar 5.6 g
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3/5 (2)Total Time 1 hr 48 mins
- In a mixer bowl fitted with the paddle attachment, beat butter, powdered sugar, and salt on medium speed for 2 minutes until creamy. Add egg yolk and vanilla extract and beat for about 30 seconds until combined. Add flour and beat on low speed just until combined. Do not over mix the dough. If dough is too dry, add water, 1-2 teaspoons at a time. To check if the dough is done, take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry.
- On a lightly floured surface, work the dough until it comes together, then divide in half. Shape each half of dough into a log that is 1.5 inches in diameter. Roll logs into demerara sugar (if the dough is too soft and hard to handle, do this after refrigeration). Wrap logs in plastic wrap and refrigerate or freeze for at least 1-2 hours until firm. Dough can be left in the refrigerator for up to 3 days or in the freezer for 2 months.
- Once the dough is cold enough, and use a sharp knife to slice the logs into 1/4 to 1/2-inch thick rounds. If the dough is too crumbly and breaks, leave it for a few minutes to soften and squeeze any broken bits back into each cookie.
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Category CookiesCalories 164 per servingTotal Time 40 mins
- In a stand mixer, add your softened butter and sugar and beat with a paddle attachment for 3-4 minutes. You want this to become light and airy and white in color.
- Add in the flour, orange zest, vanilla, salt, and milk. Mix until just combined and the dough is together. It will be a thicker dough but the milk will help thin slightly to be pipeable.
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5/5 (12)Calories 34 per servingCategory Dessert
- Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.In a large bowl cream together the butter and powdered sugar until light and fluffy.
- Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour2 ways to shape the cookies:Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour.
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5/5 (2)Total Time 45 minsCategory DessertCalories 126 per serving
- Beat the butter and sugar together using a stand mixer with paddle attachment or handheld mixer. Mix in the egg, vanilla extract, almond extract (optional), and salt.
- Add the flour in two equal parts, mixing in between until mostly combined. Give a final few stirs by hand using a wooden spoon to make sure all the flour is incorporated.
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