Recipe by Sally
"Great tasting buttery cookies with many options for baking."
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1 1/2 cups
2 1/2 cups
cream of tartar
I baked these cookies last night. I don’t have much patience with cut-out cookies, but I wanted to use mini cookie cutters and make something festive. This dough was so marvelous to work with. It rolled out smoothly and easily and the cookies did not spread out overly much on the cookie sheet. Then the taste test. This is probably the most delicious cookie I’ve ever eaten! They are my new standard of excellence. The cookies are tender, but not fragile and I am going to try shipping them and see how they do. I did use a half tsp of almond extract in addition to the vanilla just because I like that flavor. And I was out of cream of tartar so I checked online for a substitution and used a half teaspoon of baking powder in addition to the soda. Also, as others mentioned, watch them closely toward the end of baking as they can quickly become too browned on top. Thanks so much Sally for sharing this terrific recipe with us!
these cookies were not the texture i was looking for. i was going for a soft, rich, buttery cookie, but these were crispier and less cakey than i wanted. they also didn't have the rich flavor... will try another recipe.
I didn't have cream of tartar, so I omitted that and the baking soda and added instead 1-1/2 tspns of baking powder. These turned out great in my cookie press. My kids and I made green Christmas trees and wreaths. Next time we plan to decorate these tasty, quick and easy cookies.
I am 11 years old and I made these cookies without a problem. They were very good!
I've eaten just about all of the goodies in my home and I was desperately searching for something to tame the sweet beast in me and I choose this recipe. I did add an extra 1/4 cup of brown sugar (some reviewers complained about this not being sweet enough). I also added about a cup of crushed walnuts to the mixture. I just dropped mine by spoonfuls onto a cookie sheet (didn't really chill the mixute) and baked as directed. Turned out lovely. Thanks Sally!!
Cream the butter well, then add the eggs and vanilla. Sift the dry ingredients (we added only 1/2 cup extra flour) before mixing. Divide the dough into quarters and chill. Plan accordingly so you can roll them and cut them quickly. Watch while baking!!! With care, this can be THE BEST basic cookie for cutouts!
i thought these were good, but the dough was very sticky. i added crushed walnuts to the dough and rolled them into balls and after baking rolled them in powdered sugar. they turned out great. my husband doesn't like walnuts, but he ate almost all of the cookies. i will make these again, but i will chill it for about an hour.
These were fantastic!! They taste wonderful and now there is no need to buy bakery butter cookies any more! I make the dough and roll into logs and save for later so all I have to do is slice and bake when I have a craving. I like to put sprinkles or colored sugar on top and bake them. Thank you sooo much for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Butter Cookies I
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: 18
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