Recipes

Classic Butter Cookies

C is for cookie, and B is for butter. Put them together and you’ve got butter cookies, a batch of gourmet goodies that’s sure to satisfy even the pickiest sweet tooth.
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Course Cookies / Brownies / Bars
Cuisine Continental

Servings 12 servings
Calories 6004.74 kcal

Ingredients

  

  • 1 cup(s) unsalted butter
  • 1 cup(s) granulated sugar
  • 1 large egg
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) vanilla extract
  • 3 cup(s) all- purpose flour
  • 3 1/2 cup(s) confectioners powdered sugar
  • 1/2 cup(s) milk
  • 1/2 cup(s) light corn syrup
  • 1 teaspoon(s) clear vanilla extract

Instructions

 

  • Preheat oven to 350 degrees.
  • Line some cookie sheets with either silicone baking mats or parchment paper.
  • In a large bowl, cream the butter and sugar with a mixer paddle attachment or hand mixer for two minutes.
  • Stop and scrape the bowl.
  • Cream the mixture for an additional minute.
  • Beat in the egg and vanilla extract.
  • Beat until well combined.
  • Sift together baking powder and flour.
  • Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture.
  • Mix thoroughly after each addition.
  • Blend in the last cup of flour by hand.
  • The dough will be stiff.
  • Divide the dough into two balls.
  • Wrap with plastic wrap and refrigerate for at least one hour.
  • Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick.
  • Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
  • Cut cookies with cookie cutters of your choice.
  • Dip them in flour before each use.
  • Carefully place the cutout cookies onto prepared cookie sheets.
  • Cut another sheet of parchment paper and roll out dough between that and the lined bottom.
  • Cut out cookies with cookie cutters dipped in flour before each use.
  • Bake cookies for 8 to 10 minutes or until they just start to brown.
  • Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack.
  • Cool completely before glazing.
  • Repeat process with second ball of dough.
  • For Glaze (if using): In a mixing bowl, thoroughly mix the sugar and the milk.
  • The mixture should be very soft and have a heavy cream texture before you add the corn syrup.
  • Add the corn syrup and mix just until combined.
  • Mix in the extract and food coloring if you are planning on using only one color.
  • If using many colors, divide up the glaze into as many bowls as you need.
  • Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want).
  • Use a small pastry brush to glaze the cookies.
  • Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry.
  • Depending on temperature and humidity, it will take between 6 and 12 hours for the glaze to dry completely.

Nutrition

Calories: 6004.74kcalCarbohydrates: 1036.54gProtein: 45.38gFat: 188.5gSaturated Fat: 118.88gCholesterol: 500.25mgSodium: 245.18mgFiber: 6.11gSugar: 750.09g

Keyword Butter, Christmas, Eggs, Seasonal, Vanilla
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