Butter Cookies IV Recipe - Allrecipes.com
Butter Cookies IV Recipe

Butter Cookies IV

Recipe by  

"This recipe can be used for ANY holiday -- just change your cookie-cutter shape! A special thank you goes out to my mom Elaine who gave me this excellent recipe!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Sift the flour, baking powder, salt and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream and vanilla extract. Blend thoroughly (this usually works best with your hands).
  2. Form dough into a flattened ball, wrap and refrigerate for at least 24 hours. This mixture can keep for several days.
  3. Preheat oven to 400 degrees F (205 degrees C).
  4. Roll dough out on a floured board to about 1/4 to 1/8 inch thick. Cut out shapes with a cookie cutter and decorate with different types of sprinkles.
  5. Bake at 400 degrees F (205 degrees C) for 5 to 8 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2008

I'm one serious baker. I bake all the time and only use the finest, freshest ingredients available. In search of a butterfly cookie lollipop recipe, I came across this. It was the very cookie I had been looking for. It's sturdy enough, did not spread and the vanilla I used came thru wonderfully. The Lollipops look beautiful and will be used for my daughter's tea party. Made again 12/21/06- This is truly a no fail recipe. I would refer to this more as a cut out cookie. It's super sturdy. Made them for my daughters cookie decorating party. This is by far the easiest cookie I have ever made. If your making them as simply just a butter cookie, I suggest using chocolate, jam, confectioner sugar or sprinkles to enhance the cookie. Or even bake them with that coarse sugar.4/17/08 What can I say, used the recipe again! This is the most reliable recipe I have. I used it this time as a cheesecake crust. I wanted to make something easy and will bring them to my daughters class today. Ro, thank you so much for sharing. Anyone who gave this recipe a bad rating must have done something wrong.

Most Helpful Critical Review
Mar 03, 2003

Well, this sounded like a good idea when I made it. The cookies, however, turned out somewhat bland and floury tasting. I will say that the dough was easy to work with and made very nice looking cookies. I ended up dipping them in chocolate and various toppings -coconut, walnut, candy sprinkles, and crushed candy cane, which helped the taste a lot.


20 Ratings

Feb 13, 2006

Great Recipe but I made a couple additions of my own. I added a tsp of cinnamon & 1 tsp of almond extract. I also topped these cookies with the Pink Valentine's Frosting. With these additions they were *amazing* - you couldn't eat just one :)

Dec 07, 2007

This is a great recipe. Cooks nicely. Does not PUFF like sugar cookies. To make gingerbread cutouts ( nobody here actually likes gingerbread but me) I knead cocoa powder into part of the dough to get that gingerbread color. (cinnamon would work too)They turned out perfect. I will use this recipe from now on.

Sep 02, 2003

Perfect! My daughter's teacher asked me to bring 3 dozen heart-shaped cookies for Valentine's day for the kids to decorate. I wanted a cookie that would stand up to the frosting and sprinkles and this recipe was ideal. The taste was very nice -- just sweet enough. I will definitely make them again. Thanks to Ro for sharing the recipe.

Mar 03, 2003

These cookies tasted very bland and were extremly dry. Even after sprinkling them with icing sugar, they still tasted bad. Nearly the entire batch went into the trash because nobody in my family would eat them.

Apr 02, 2008

These butter cookies turned out absolutely fab! I decorated them with pecan nuts and sprinkles aswell as leaving some plain. Try dipping them in melted chocolate and letting them set!

Feb 03, 2006

This is a great recipe for the novice. First one I tried off this site (or ANY site for that matter) and it worked like a champ!


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 184 mg
  • 7%

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

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