My friends, I have made these cookies a zillion….zillion…times in my life. They are one of my two most requested recipes from my friends. When I say butter….I mean butter. My two friends, Julie and Sandra, request these buttery gems quite often. I’ve been black mailed, given dirty looks, well you get it… when I don’t make them on a regular basis….so I think they must be very habit-forming, ya know….sort of like a drug. I can’t blame Julie and Sandra though…I say, if you take away my real butter, you might as well just pull the plug on me….just saying…These cookies are loaded with butter, so maybe they should be called “loaded butter cookies”…lol, and then guess what…the frosting has butter too. I’m hoping if I post this recipe, that both Julie and Sandra will go in the kitchen and make some…and leave me the heck alone, oh yeah…
Now do ya wanna make some? Come on…
First you’re gonna place a lot of softened butter in the bowl of a stand mixer, (or you can use a hand mixer)…
Then you’re gonna add some powdered sugar….turn the mixer on high and take a selfie…
Add in some flour, salt and baking powder…
and mix it up real good…and that’s it….not really, but you’re finished with the mixing part…now to the fun part…
Now you’re gonna take some of your dough and “plop it” onto a floured surface. Now you can roll it out with a rolling-pin or you can just pat it out with your hand like I did here, ’cause I was too lazy to get my rolling-pin out.
Now I just wanna say….these cookies are better, the thicker they are…that being said, I roll or pat mine out to about 1/4″ in thickness, (even though they don’t look thick in my amateur food photography).
Now place them on a cookie sheet…what?…of course it doesn’t need to be buttered, Julie!!! Now you don’t have to space them far apart either, because they barely spread…and they don’t rise much, so cut them thick enough…
Now you’re gonna bake them just until they are set….that’s right. There are no eggs in these so stop worrying…
See the bottom of this cookie…the tops should still be almost white, and the bottoms just lightly browned.
This is not a good thing…so don’t do it….too….brown…
No….don’t do this….no…no…no…way too brown…
Next, you’re gonna mix up some softened butter, (of course), some powdered sugar and pure vanilla together in a mixing bowl, and maybe a teeny tiny bit of milk. Now mix it until it’s nice and smooth and go frost those buttery little gems..
Now you’re gonna spread buttery yummy frosting on each cookie…WAIT…you need to stop after each cookie and add your decorations. The frosting sets up fast, so if you want those little sugar crystals or sprinkles to stick to the cookie, do as I say….not as I sometimes do…
Now hold on a minute before you decorate…I have more to say…. If you look at the picture above, you’ll see that the decorating crystals on the far left are very fine, and the other two are more coarse.
Well if you choose to use sugar crystals, then stop and hear me out, ’cause I don’t want you to hate me later. If you choose to use sugar crystals versus nonpareils to decorate your cookies, they will look great when you first decorate them. However, if you use the fine sugar crystals they will bleed into the frosting by the next day. The coarse sugar crystals will also bleed into the frosting, but it may take them a little longer. I made the cookies in the pictures below and served them the next day, when the sugar crystals were just starting to bleed into the frosting. If you want perfect looking cookies a couple of days after decorating them, your best bet is to use nonpareils to decorate with, as they will not bleed into the buttery frosting. Besides, these cookies get more buttery after they have been stored in an airtight container for a couple of days, so try to resist eating them the first day, if you can.
Okay, now that we’ve got that straight….guess what…we’re done!
Happy Valentines Day!!
Buttery, melt in your mouth little gems, with a delicious buttercream frosting, makes these cookies the excellent cut out cookie for any occasion!
For the Cookies
- 2 cups real butter, softened, salted or unsalted
- 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 stick real butter, softened
- 1 teaspoon pure vanilla
- Enough milk for easy spreading consistency
For the Cookies
- Sift or mix the dry ingredients together in a medium bowl and set aside.
- Place the butter in the bowl of a stand mixer, or use a hand mixer. Mix the butter on medium speed for a couple of minutes, until it is very light and creamy. Mix in the powdered sugar, on low speed, until the sugar and butter are very light and fluffy.
- Slowly add in the dry ingredients and mix just enough to incorporate the dry mixture.
- Using about 1/3 of the dough at a time, place the dough on a floured surface and roll out to about 1/4″ in thickness with a rolling pin, or pat the dough out with your hand.
- Cut the cookies into desired shapes with cookie cutters. Place them on an ungreased cookie sheet and bake for about 10 minutes until they are just barely brown on the bottom and still white on top. Transfer to a wire rack to cool…frost and decorate.
For the Frosting
- Place the butter in the mixing bowl of a stand mixer, or use a hand mixer. Mix on medium speed until the butter is light and creamy. Mix in the vanilla. Gradually add in the powdered sugar, one cup at a time, until the mixture becomes very light and creamy. If the mixture seems a little too thick, add a tiny bit of milk, 1 teaspoon at a time. If it seems too thin, add a little more sugar, until you’ve reached the perfect spreading consistency.
- Frost and decorate the cookies. Allow them to set uncovered until the frosting has time to set.
- Store the cookies in an airtight container.
- These cookies get even more buttery, after they have been stored for a couple of days in an airtight container.
- These cookies keep well for a couple of weeks, and freeze well, unfrosted, for up to one month.