Description
These tender buttery cookies will simply melt in your mouth and the sweet buttery icing sends them over the top. They are perfect for cut out cookies and the dough doesn’t have to be chilled. They will become your new favorite cookie!
Ingredients
Units
Scale
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 Butter Icing
- 1 pound powdered sugar
- 1/3 stick real butter, softened
- 1 teaspoon pure vanilla
- Enough milk for easy spreading consistency
- 1–2 drops pink gel food coloring, optional
Instructions
For the Cookies
Preheat oven to 350 degrees.
- 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 Butter Icing
- 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.
Notes
- 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 three months.