These Butter Cookies are my most popular cookie recipe and have been requested by 100’s of people over the years. They are tender and soft and melt in your mouth delicious! I make them for every holiday.
Can I share a secret with you? The secret to why everyone loves these Butter Cookies. Naturally, they are tender and melt-in-your-mouth delicious. Of course, they should be with a whole pound of real butter in them, but that’s not the secret that really sends them over the top. Nope! It’s the buttery icing. That’s right. Once you combine a tender buttery cookie with sweet buttery icing, you get the most delectable melt-in-your-mouth cookie that you ever tasted.
Wanna know something else? I’m not a fan of Royal Icing, yet Royal Icing seems to be popular amongst bakers that want to have pretty and perfect looking decorated cookies. You see, Royal Icing is merely made from egg whites or meringue powder mixed with water and sugar. Sure it sets up really fast and hardens to a perfect shiny glaze, but in my opinion, it’s lacking tremendously in flavor!! This is my personal opinion of course. I don’t know how you feel, but I don’t care how pretty something might be if it doesn’t taste good I’m not eating it.
Why would I ever want to make a buttery, melt-in-your-mouth cookie, just to finish it with a hard icing that has no flavor? Sorry!! This is just my personal opinion here, but I want a buttery full of flavor icing to complement my buttery cookies. A buttery icing for a buttery cookie!! That’s exactly why my icing has pure butter, vanilla, powdered sugar and milk in it. This icing is the secret that totally sends these cookies over the top.
By the way, this icing doesn’t set up super hard, but it does set up enough after an hour or so for easy stacking of the cookies. I recommend sprinkling the cookies with your favorite sprinkles or sugar as soon as you spread the icing on them.
Do you know what else is great about this recipe? You don’t have to chill the cookie dough. This dough is super easy to work with and is very forgiving when you want to scoop up the trimmings and reuse them. The dough doesn’t get tough the more it’s worked. The cookies also get more buttery tasting a day or two after they are made and they keep well for up to two weeks.