Butter Cookies II Recipe - Allrecipes.com
Butter Cookies II Recipe
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Butter Cookies II
See how to make a delicious butter cookie that’s truly versatile. See more

Butter Cookies II

Recipe by  

"This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 40 mins


  1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
  2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

Great, simple spritz butter cookies! Not too sweet, but nice and buttery. This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped. One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen. We used dough at room temp and the cookies came out perfect on our first try. This one's a keeper!

Most Helpful Critical Review
Nov 22, 2006

Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies! so if any one has that recipie please share.


190 Ratings

Dec 15, 2003

I've tried to find a recipe close to the one made by my best friend's mother, and this definitely came the closest. I made a batch and a half, but I left out 1/2 cup of the flour. I also added 1/2 tsp of almond extract for a little extra flavor, and it was wonderful. No need to chill the dough, and since my cookie press was broken, I used a small scoop, and pressed the dough down slightly with wet fingers, which also helped the sugar and sprinkles to stick. And a 350 degree oven seemed to work just as well A wonderful recipe.

Dec 08, 2004

These cookies are FANTASTIC!!!! They taste just like the Danish Butter Cookies that come in the tins at the store. The key is to really beat the butter and sugar, then the egg and vanilla until it looks fluffy.

Aug 14, 2004

This recipe was INCREDIBLE. I did not have to chill the dough. I would recommend putting a tad bit of almond or lemon extract in, to add flavor. I served them at a baby shower and received RAVE reviews.

Dec 12, 2005

I made a double batch of these yesterday. However, I didn't use the cookie press, I just rolled them out and cut them into circles. I baked them just until they were set- no browning (I like them soft). I made a frosting out of 1 stick of margarine softened, 1 lb. powdered sugar, 1 tsp. vanilla extract, and a scant 1/4 c. milk to use on them, then decorated with colored sugars. They turned out great! My husband loved them and wouldn't even let me throw 3 or 4 cookies out that I had cut too thin and had browned! These are the best, although I don't know how much I would have liked them if I wouldn't have put icing on them.

Sep 22, 2003

I lost my "old faithful" spritz cookie recipe, but this is every bit as good. I didn't need to chill the dough, and I removed them from the oven at the first miniscule hint of browning (my family prefers soft cookies over crisp cookies). Thanks for sharing this!

Dec 14, 2003

I was hoping for a Christmas tin butter cookie and these werent close, in my opinion, at all. I was highly disappointed.


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  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.2 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 55 mg
  • 2%

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

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