Sweet & savory country cooking from my table to yours!


Easter Butter Cookies

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Okay guys, this is my most popular cookie recipe…therefore I have reposted it separately for each holiday, with different pictures.   I can’t imagine why people love these cookies so much.  They’re just rich buttery little melt in your mouth bites of bliss that are blanketed with a rich butter cream frosting.  These are the perfect cut out cookie for any occasion, and I’ve made them a zillion…times.  They get even more buttery a day or two after they’re made.  Make some and let me know what ya think!

Here’s how I made ’em…

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First I mixed my flour, salt and baking powder together in a large bowl and set it aside…
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Then I took 4 sticks….yes I said 4 sticks of real softened butter and threw it in the large bowl of a stand mixer…

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and whipped it on medium speed, using the whisk attachment, for about a minute or so, until it was real light and creamy…

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Then I dumped in 1 cup of powdered sugar….

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and mixed it again until it was well blended and light and creamy…

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Next…I add the flour mixture a little at a time, while mixing on low-speed.  

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I stopped mixing it as soon as the flour mixture was incorporated…You don’t want to over mix the dough, once you’ve added in the flour…

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Next, I placed about 1/3 of the dough at a time on a floured surface and patted it out until it was slightly flat…

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Then I placed a piece of wax paper on top of it, but you can  just flour your rolling pin…then I rolled it out until it was about 1/4″ in thickness…

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Next, I cut the cookies out in the shapes that I wanted….and if you use plastic cookie cutters, you might dip them in flour first…

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Then I lifted them and transferred them to an ungreased cookie sheet, by using a sharp metal spatula…

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These don’t really spread, so you can place more than I did on a cookie sheet if you want to…

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Next, I baked them just until the bottoms turned very light brown.  The tops were still almost white…

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See how white the top of this cookie is…sorry about the poor lighting from the amateur photographer…

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and how the bottom is just very lightly browned…(ignore the ugly hand in the picture)…

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And see how thick they are after baking…these are not a cake like cookie, they are more of a shortbread type cookie that melts in your mouth…if you cut them out about 1/4″ in thickness, they rise slightly, and this is the result…

Okay, next I made the frosting…

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First I placed some slightly melted butter, (or it can just be softened), and some real vanilla in a mixing bowl…

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Then I mixed the two together on medium speed for a minute, (using the whisk attachment again), until they were mixed together real good and sort of creamy…

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Next, I started pouring in the powdered sugar about a cup at a time, and mixed it in on low-speed, because I didn’t want to wear it.  I didn’t show it here in the picture, but after it started becoming really thick, I added in a very small amount of milk to thin it down.  Note:  If you accidentally add too much milk, you’ll just need to add more sugar and vice versa…

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Next, after adding all of the sugar and a little milk, I turned the mixer to medium speed and mixed it for about a minute until it was really smooth and creamy.  The consistency should be creamy, and not as thin as a glaze, but thicker like the picture above…When you frost your first cookie, you will know if you need to add a tiny bit more milk or sugar for the perfect consistency…

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Lastly, I frosted the cookies and decorated them….and trust me friends, I love to bake, but I’m not a decorator…

Okay….I have to stop and give ya some important information on the type of sprinkles you should use on these cookies….if I don’t tell ya, you will hate me later…and remember these words before I continue….do as I say, not as I do….

Now…look at the cookies in the two pictures above.  Okay, try to over look the bad decorating job and look at the different sprinkles I used.  Note, that these pictures were taken right after I frosted and decorated the cookies.  Some of them have sugar sprinkles and some have nonpareils on them.  The nonpareils look great several days after decorating the cookies, however, the sugar crystals look great on day one, but by day two they will bleed into the frosting and make you very frustrated after all of your hard work…I mentioned this when I posted these for Valentine’s day, but I mentioned that if you’re going to use sugar crystals, use the large coarse ones.  I am correcting that statement as of right now…  The large sugar crystals will eventually bleed into the frosting too, but the darker colors such as purple seem to bleed the most.  My friends I’ve come to the conclusion that sugar crystals are best left for the plain ‘ole sugar cookies, where no frosting is required.

easterbuttercookies - 30With that being said….go make some of these melt in your mouth butter cookies and if you do, send me some good pictures….Enjoy!



Easter Butter Cookies

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 24


These rich buttery cookies are melt in your mouth delicious, and frosted with a creamy dreamy buttery frosting. They are the perfect cut out cookie for any occasion.


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
  • Enough milk for easy spreading consistency


For the Cookies

  1. Preheat oven to 350 degrees.
  2. Sift or mix dry ingredients together in a medium bowl and set aside.
  3. Place the butter in the bowl of a stand mixer fitted with the whisk attachment. Mix the butter on medium speed for about one minute until it’s light and creamy. Add the powdered sugar and mix on low speed until the sugar and butter are well mixed and creamy.
  4. Slowly add in the dry ingredients and mix until incorporated. Do not over mix.
  5. 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.
  6. Cut the cookies into desired shapes with cookie cutters. Place them on an ungreased cookie sheet and bake for about 10 minutes until the cookies are lightly browned on the bottom and still very light on top. Transfer cookies to a wire rack to cool.

For the Frosting

  1. 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.
  2. Gradually add the powdered sugar while mixing on low speed and mix until it’s incorporated and the mixture is smooth and creamy. If the mixture is a little too thick, add a little more milk, and if it’s too thin, add a little more sugar.
  3. Frost the cookies and decorate as desired. Let cookies set until the frosting has set up before storing the cookies. Store the cookies in an air tight container with wax paper between the layers. Cookies will stay fresh for up to two weeks.


  • These cookies taste more buttery a day or so after they are made.
  • When decorating cookies, it’s best to use nonpareil sprinkles rather than sugar sprinkles on them. Sugar sprinkles tend to bleed into the frosting.



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