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    You are in: Home / Recipes / Easy Butter Cookies Recipe
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    Easy Butter Cookies

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Callu's Note:

    These are light and delicate while still being easy to make and the recipe only requires 3 ingredients! A friend and I always made these in high school and the recipe is so easy I always remember it off the top of my head.

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    Serves: 24



    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Cream together softened butter and sugar until very well incorporated. DO NOT substitute. You MUST use butter and no sugar alternatives.
    3. 3
      Add in flour and mix until dough forms into a ball. Try not to over mix.
    4. 4
      Place dough onto plastic wrap and form into a roll 2 1/2 to 3 inches in diameter.
    5. 5
      Wrap roll and chill in the fridge for a couple hours or until firm.
    6. 6
      Slice roll into 1/4 inch slices and place onto lightly greased cookie sheet about 1/2 inch apart. These should not spread too much as they cook.
    7. 7
      Bake for about 10 minutes or until just barely golden around the edges.
    8. 8
      Cool for a couple minutes and then gently remove from pan and cool on a cookie rack.
    9. 9
      They are light, crisp and decadently delicate once cooled.
    10. 10
      NOTES: IF you want to be fancy--you can drizzle dark chocolate on top once they are done or dip them to get something similar to a good peperidge farm cookie. I have also been lazy and formed circles by hand instead of chilling. You can also add a couple drops of food coloring for a fun twist.

    Ratings & Reviews:


    Nutritional Facts for Easy Butter Cookies

    Serving Size: 1 (24 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 121.8
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 4.8 g
    Cholesterol 20.3 mg
    Sodium 54.6 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 0.2 g
    Sugars 4.2 g
    Protein 1.1 g

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