18 Reviews

Absolutely Wonderful! My husband is litterally addicted to these cookies. I made my first batch with the butter flavored crisco and they were good, but when I switched the crisco for real butter the cookies were lightyears better. I will continue to use the recipe, Thanks KC_Cooker :)

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Dymealexis May 09, 2011

Yummy! Used real butter (no shortening) and extra vanilla (cuz I LOVE vanilla) instead of butter flavoring. Didn't read the part about refrigerating the dough until after they were in the oven (oops!) but it made no difference. Will make again.

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Elizabeth T. March 07, 2009

Yumm! I used I Can't Believe It's Not Butter, increased the vanilla to 1.5 and did not use the butter flavoring and they were still awesome. Thx for the recipe!

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Lasweeny January 28, 2012

Omg... these are amazing cookies! I did not have the butter flavor extract but, I added an extra half teaspoon of vanilla. I am so happy I decided to make a double batch as these will disappear quickly in our house. Thanks for a wonderful cookie recipe :-)

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MissHeather March 19, 2010

A local bakery in my town makes the best sugar cookies and I have been trying to duplicate them. I found out that they use a butter cookie recipe. My search stops with this recipe. I just need to add a buttercream icing to these to duplicate those cookies. These are wonderful cookies. I followed the recipe exactly as written. Can't get any better than these cookies.

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Doods December 25, 2009

Excellent soft chewy butter cookie. I changed the recipe I used real cabot butter and I didn't use butter flavored extract, because I used real butter. I bake and cook with real butter all the time,because the flavor is better when you use real butter. I will continue to make this recipe. Thanks for sharing KC Cooker.

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galadriel March 01, 2007

WOW! These are so AWESOME! So easy and come out fabulous! I added sugar on top of some and left some plain. The sugar wasn't really needed; they are the perfect balance of sweet, buttery, soft plus crisp outside. I made mine with a 1 1/2 inch scoop and they took 10 minutes. Thanks so much for posting this...it's so much better than the frozen cookie dough I was using.

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Karen=^..^= January 06, 2007

Yum! These were great cookies. We really enjoyed them, my kids especially. It's their new favorite cookie. I didn't have butter extract so I used almond instead. I'll try butter flavoring next time, and maybe sprinkle the tops with a bit of sugar before baking. We love soft cookies like this. Thanks for posting!

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Chef Doozer January 13, 2005

I made these yesterday with just a few substitutions. I used 1/2 cup butter flavored crisco and 1/2 cup of butter. I didn't use butter extract. I also added pecan pieces, my husband has to have nuts in his cookies. I also rolled my cookies into balls then in sugar. Absolutely wonderful, light and soft. Thanks so much for posting!

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children from A to Z July 10, 2008

Made these as specified. The dough smelled very good. The cookies were a little bland though, I think maybe they need more butter flavoring. I used a #40 cookie scoop and got 40 cookies. My cookies turned crispy after a short time out of the oven despite cooking them for the least amount of time.

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Jadelabyrinth November 21, 2015
Soft & Chewy Vanilla Butter Cookies