Easy Butter Cookies

Easy Butter Cookies created by byZula

Taken from my cookie favorites folder. If you are using unsalted butter then increased the salt to 1/2 teaspoon. The dough can be prepared up to 4 days in advance and refrigerated or freeze up to 1 month. Yield is only estimated depending on how large you slice the dough.

Ready In:
4hrs 10mins
Yields:
Units:

ingredients

directions

  • In a bowl sift together flour, salt and baking powder.
  • Using an electric mixer beat butter until creamy (about 3 minutes).
  • Add in sugar and beat until light and fluffy.
  • Add in egg and extract; beat until well combined.
  • Gradually beat in flour mixture until mixture forms a dough.
  • Divide the mixture in two pieces.
  • Roll into a log then wrap in wax paper.
  • Chill logs until very firm (about 4 hours) or freeze for up to 1 month.
  • Set oven to 375° (middle oven rack).
  • Remove one roll at a time from fride and slice into about 1/4-inch slices, working fast as the dough warms quickly and will be harder to slice (slice smaller or larger if desired).
  • Place the slices on a lightly-buttered baking sheet spacing about 1 inch apart.
  • Bake for 10-12 minutes or until golden around the edges (do not over bake).
  • Remove to a rack to cool slighty, then coat in sugar.
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RECIPE MADE WITH LOVE BY

"Taken from my cookie favorites folder. If you are using unsalted butter then increased the salt to 1/2 teaspoon. The dough can be prepared up to 4 days in advance and refrigerated or freeze up to 1 month. Yield is only estimated depending on how large you slice the dough."

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  1. byZula
    Easy Butter Cookies Created by byZula
  2. byZula
    Easy Butter Cookies Created by byZula
  3. byZula
    These were very nice. Buttery, easy and convenient. I love refrigerator cookies! Thanks Kitten!
  4. Kittencalrecipezazz
    Taken from my cookie favorites folder. If you are using unsalted butter then increased the salt to 1/2 teaspoon. The dough can be prepared up to 4 days in advance and refrigerated or freeze up to 1 month. Yield is only estimated depending on how large you slice the dough.
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