I know…I know… I’ve posted this Butter Cookie recipe for each and every holiday that passes by, but I just can’t help it. As I’ve mentioned before, this is my most requested cookie recipe. These cookies are a huge hit, no matter when I make them, and of course I make them in the Fall because it’s my favorite season of the year. I’m not going to list the illustrated steps again, but if you need to see them, you can view them on my Christmas, Easter and Valentine Butter Cookie Recipes. You should make a batch of these wonderful buttery, melt in your mouth cookies and share them with your friends or family, so you don’t get sick from eating too many…
Mix up a batch…
Cut them out and bake them…it’s easy…
Then frost them with some creamy buttery frosting and eat some melt in your mouth goodness!!!
Cindy @ My Country Table
Tender sweet buttery cookies, topped with a creamy buttery frosting.
For the Cookies
- 4 sticks, (2 cups), real butter, softened
- 1 cup powdered sugar
- 4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Frosting
- 1 pound powdered sugar
- 1/3 to 1/2 stick real butter, softened or slightly melted
- 1 teaspoon pure vanilla extract
- A tiny bit of milk as needed for easy spreading consistency
- Preheat oven to 350 degrees.
- Sift or mix dry ingredients together in a medium bowl and set aside.
- Place the butter in a large mixing bowl and mix with a mixer on medium high speed, until the butter is light and creamy. Add the powdered sugar, a little at a time, while mixing on low speed, until the sugar is incorporated, then mix on medium speed for a few seconds.
- Slowly add in the dry ingredients while mixing on low speed, just until incorporated. Do not over mix.
- Using about 1/3 of the dough at a time, roll the dough out to about 1/4″ thickness on a slightly floured surface. Cut into desired shapes and place on ungreased cookie sheets. Bake for about ten minutes, or until cookies are just lightly browned on the bottom and still very light on top. Transfer cookies to a wire rack to cool.
For the Frosting
- Place the butter in a large mixing bowl and mix with a mixer until very creamy. Add the vanilla.
- Gradually add the powdered sugar, while mixing on low speed, until the sugar is totally incorporated with the butter and the mixture is creamy. If the mixture is a little too thick for easy spreading, add a tiny bit of milk, and if it’s too thin add a little more sugar.
- Spread frosting on cookies with an offset spatula or butter knife. Sprinkle decorations on cookies as you frost each one. The frosting sets rather quickly.
- Store cookies in an airtight container, with wax paper between the layers.
- These cookies taste more buttery a day or two after they are made.
- Cookies will stay fresh for up to two weeks, if stored in an airtight container.
- When decorating these cookies, it’s best to use nonpareil sprinkles rather than sugar sprinkles on them. The sugar sprinkles tend to bleed into the buttery frosting after a day or so.