THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
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.
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
SOPHIE'S BUTTER COOKIES
My Grandmother owned/operated a bakery in Philadelphia, this recipe is hers and is over 50 years old. A Beautiful delicate butter cookie, not too sweet with just a hint of lemon and mace. My family loves these cookies, hope yours likes them to.You can halve the batch, it makes alot
Provided by Barb O
Categories Dessert
Time 1h50m
Yield 100 cookies
Number Of Ingredients 9
Steps:
- Cream the butter, Crisco and sugar together.
- Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
- Gradually add 3lbs of flour.
- When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.
- Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
- Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.
- Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
- Bake for 10-13 in a preheated 375° oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.
- I usually can fill about four medium sized cookie tins. Yield is approximate.
Nutrition Facts : Calories 142.9, Fat 8.6, SaturatedFat 3.8, Cholesterol 18.2, Sodium 29.2, Carbohydrate 15, Fiber 0.4, Sugar 4.6, Protein 1.7
B. SMITH'S SUGAR COOKIES
Provided by Food Network
Time 20m
Yield varies depending on cookie cut
Number Of Ingredients 9
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks, and beat well. Mix in vanilla and heavy cream, combine well. Over a sheet of waxed paper, sift together the flour, baking powder, and salt. Gradually add flour mixture to butter mixture until well blended. Cover the dough with plastic wrap. Chill for several hours. Grease 2 baking sheets. Place 1 oven rack in the lower third of the oven, another in the upper third. Preheat oven to 375 degrees. On a floured board, roll out dough to 1/4-inch thickness. Cut with cookie cutters, and place on baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until cookies are lightly golden brown.;
BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER COOKIES
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
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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- 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.
- Then, cut into desired shape (hearts, round, rectangle).Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes.
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- Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Without chilling, the piped cookies may over-spread. If you chill the dough prior to shaping, the dough will be too cold/stiff to pipe.
- Line 2-3 large baking sheets with parchment paper or silicone baking mats. Or leave un-lined. If un-lined, do not grease the pan.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 Tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick), so you may need up to 2 or 2.5 Tablespoons of milk. The more milk you add, the more the cookies will spread so chilling in step 6 is imperative. I recommend keeping the amount of milk small and using a large enough piping tip, like the ones I suggest in the post above.
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