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!"
 
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photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Doods photo by Doods
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
photo by Karen=^..^= photo by Karen=^..^=
Ready In:
30mins
Ingredients:
10
Yields:
36-48 cookies
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Lavelma C.
    Can u add brown eggs instead of white eggs 2 this recipe?
     
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Reviews

  1. Dymealexis
    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 :)
     
  2. Elizabeth T.
    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.
     
  3. Lasweeny
    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!
     
  4. MissHeather
    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 :-)
     
  5. Doods
    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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Tweaks

  1. Rachel M.
    Used 1 cup of butter instead of butter flavors Crisco, Swerve sugar replacement (1 cup) instead of sugar, and no butter flavor. I added a little extra vanilla extract. Turned out nice and soft. Not as sweet as store bought. Added chocolate chips to second batch and PB2 powder to last few! Yummy!
     
  2. Seattle Lori
    I didn't have butter extract so I used almond extract which a couple of other people suggested. I liked the end result.
     
  3. Fuzzy
    I live in Costa Rica, and stuff like Butter Flavored Crisco and Dark Brown Sugar either are non-existent, or very hard to find, usually at a hefty price. My first batch I used butter, and a local sugar :"azucar crudo", sort of like sugar in the raw, and milk instead of water, and another 1/2 tsp of Vanilla, wonderful cookie! We have something here called "lactocrema" which is sort of part real butter and part vegetable oil of some kind.My second batch I used the lactocrema , and as I was a tad short on Vanilla, I added 1 tso of Orange extract, the rest as above, then rolled them in powdered sugar...an even better cookie! I find the butter ones to be a bit heavier than with what would be something close to butter flavored Crisco, lactocrema. My latest batch is with the lactocrema, and 1/2 tsp Vanilla, and 1 tsp of Lemon extract. This time I made 1/2 of the batch rolled in powdered sugar, 1/4 plain, and 1/4 rolled in plain white sugar. The powdered sugar ones are delicious, have yet to sample the other 2 versions. Be careful, these cookies are somewhat addictive, I need to eat least 2 at a time. And then there are the grandkids....!
     
  4. Abuella2Teo
    Thank you! Thank you! Thank you! Just brought the first batch of these cookies out of the oven and they are EXACTLY what I was hoping for. The only thing I did different from the recipe was to substitute lemon flavoring for the butter flavoring because my husband and I LOVE LEMON! This recipe was easy to put together and the dough is super easy to work with. I'm sooooo happy right now and can't wait to share them with family and friends!!
     
  5. ambercat13
    I didn't rate because I didn't follow the recipe. I substituted butter for the Crisco and the cookies turned out like a softer version of a Danish butter cookie (like the ones you get in a tin at Christmas). They tasted good, but were not what I was expecting or wanting. After a quick Internet search it seems like this is what should be expected if using butter in place of Crisco, so I thought I'd post this for others as baking ignorant as me. Made this way, the seem more like a cookie suitable for icing.
     

RECIPE SUBMITTED BY

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