Classic Butter Cookies I Recipe - Allrecipes.com
Classic Butter Cookies I Recipe

Classic Butter Cookies I

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"Great tasting buttery cookies with many options for baking."

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Ingredients Edit and Save

Original recipe makes 6 to 8 dozen Change Servings

Directions

  1. Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.
  2. Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.
  3. For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet.
  4. Shape the dough in one of the following ways: Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.
  5. OR: Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.
  6. OR: Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.
  7. OR: Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.
  8. OR: Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8 to10 minutes. Roll still warm cookies in confectioners' sugar. Once cool sprinkle chilled cookies with more confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2006

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!

 
Most Helpful Critical Review
Jan 12, 2013

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.

 
Dec 17, 2002

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.

 
Oct 09, 2005

I am 11 years old and I made these cookies without a problem. They were very good!

 
Nov 07, 2003

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!!

 
Dec 20, 2002

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.

 
Nov 16, 2006

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!

 
Dec 07, 2005

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!

 

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Nutrition

  • Calories
  • 37 kcal
  • 2%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 34 mg
  • 1%

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

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