Holiday Butter Cookies Recipe -
Holiday Butter Cookies Recipe

Holiday Butter Cookies

Recipe by  

"These are excellent butter cookies that will hold your holiday stamp well and not change size when baking. Its our family secret to you!"

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Ingredients Edit and Save

Original recipe makes 2 -3 dozen Change Servings


  1. Cream the butter until light. Gradually add in the sugar until light and fluffy. Beat in the egg and almond extract.
  2. Gradually stir in the flour. Cover and chill dough until firm.
  3. Preheat oven to 350 degrees F (175 degree C).
  4. Roll dough out on a floured surface to 1/4 or 1/8 inch thick and cut with cookie cutters or stamps.
  5. Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

These are really good butter cookies and the icing really compliments them. But I think there is a typo in the description. These make really good cookies cut-outs. The shapes stay the same and the cookies do not change size when baking so you can cram a whole bunch on the cookie sheet. But it does not hold a STAMP well. I will make these every Christmas!

Most Helpful Critical Review
Dec 28, 2009

Okay, we just finished making these and my husband said I owe him two sticks of butter. These were very bland. Not enough sugar or extract. I know you can add to this, looks like most people added sugar or something. But at least these should TASTE good all by themselves, and sadly....they don't. They don't cut out well and we ended up using a press to shape and cut with a knife. Very disappointing.


25 Ratings

Aug 08, 2003

This the 2nd year that I have made these cookies. They are just great. I double the recipe and roll them into balls, flatten them and sprinkle them with colored sugar. They are the best tea/christmas cookies. We love them!!!

Feb 16, 2010

Great cookies! Perfect butter cookies with just the right mild buttery flavor, especially if using frosting. But they're good alone as well, and not bland at all! This recipe is a keeper. I also switched vanilla for the almond (nut allergies in the family). Doubled the recipe and made cut out hearts for Valentine's Day. They held their shape beautifully. I did have to bake them quite a bit longer though, almost 20 min, in order to get them lightly golden around the bottom edge.

Dec 29, 2009

This was my first time making butter cookies and wanted a fun Christmas Day activity to do with my boys. I doubled the recipe but followed the recipe exactly as is. To my dismay I didn't have access to a mixer so I attempted to make them entirely by hand. From creaming the butter to mixing in the flour it was definitely work. Following the baking time as listed yielded cookies slightly too doughy for my taste, so I up-ed the baking time to get the crunch/softness that I preferred. The flavor was tasty and subtle - perfect for icing. I will make again & again in the future... but definitely with a mixer.

Apr 06, 2005

I added some flaked coconut and vanilla essence, and a teeny bit more flour. The cookies came out excellent, and I ate 3 straight away.

Dec 07, 2007

Delicious! Great cut-out cookies that are fun for the kids to help make!

Aug 29, 2002

did not hold my stamp shape. followed exactly no luck


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 38 mg
  • 2%

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

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