Betty Brown's Butter Cookies Recipe -
  • READY IN hrs

Betty Brown's Butter Cookies

Recipe by  

"This recipe came from Great Gramma LaLonde's neighbor - Betty Brown. It is the only cut-out cookie I remember Grams Lorette ever making. I like them really thin and crispy. Dad prefers them thicker. Frosted is the best, using confectioners' sugar, flavoring, and milk."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    2 hrs 30 mins


  1. Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.
  4. Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.
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  • Cook's Notes:
  • Sprinkle dough with colored sugar before baking or leave plain if you are going to frost.

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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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