Butter Cookies

Hi Everyone,

I have a confession, I am lazy!  What I mean is I am lazy when it comes to cookies.  I am not one to roll them out, frost them and make them all pretty and in perfect shapes. I just don’t have the patience for that.  I’m lucky I even take the time to chill my dough when it’s required. So today I have for you the simple, classic Butter (aka Cut-Out) Cookies for you.  There are 4 ways to shape them, but I will  you decide how you want to roll.

Butter Cookies

First I must tell you no matter how you shape them, they will taste amazing.  They simply melt in your mouth.  They are pure buttery cookies that are not overly too sweet, which is what I prefer.  When making them I tried 3 ways to shape the dough.  First I shaped the dough into logs, then I thought I would just chill and slice them.  That worked out, but the one end of my dough looked a little flat.

So I thought hmmmm… why not put them in a cookie press?  I did that and I could get the cookie dough out of the press.  I got irritated.  So the last thing I tried was taking the dough, roll it into a ball and flatted it a bit with my fingers, perfect!!!  Super easy and just up my alley for speed.  I sprinkled the cookies with colored sugar.  They turned out perfectly round, they have soft middles and I love them.

Butter Cookies

I used red sprinkling sugar, but they look kind of pink.  That’s ok, I love pink!!  You can also make a frosting and just smear a little bit on the top.  I am not a frosting person, I don’t overly care for frosting.  I think that is why my favorite cakes are Angel Food Cake and Pound Cake.  Yummy!  Like I said above, you can simply roll the dough and make cut-out cookies.  The baking time should be the same.  Then let your cookies cool and frost them.

Butter Cookies

Butter Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
A rich, buttery cookie that is not overly sweet and melts in your mouth. You can also use this dough for cut out cookies and frost and decorate if desired.
  • 1 cup butter, unsalted, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2⅔ cup flour
  • ¼ tsp. salt
  1. In a medium bowl; add flour and salt. Set aside.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract; until combined. Add flour mixture until just combined.
  3. Divide dough in half and shape into a disk for cut-out cookies or roll dough into a log for slicing. Place in plastic wrap for an hour.
  4. Preheat oven to 375 degrees
  5. Take about a teaspoon size of dough and roll into a ball. Place onto an un-greased baking sheet. Flattened dough with your fingers. (Note: These cookies do not rise, so what ever shape and size you give them, that will be the size of your cookie.) Sprinkle with sprinkling sugar and bake in oven for 8-10 minutes, just until bottom of cookie is slightly golden.
  6. Let cookies cool on the rack for 2 minutes before placing on a cookie rack to cool completely.
This dough can be used for cut-out cookies. Lightly flour a surface, roll dough out and cut into shape. Place on un-greased cookie sheet for 8-10 minutes. Frost the cookies if desired.

You can also use this dough in a cookie press.

You can also frost the cookies instead of using sprinkling sugar.

Butter Cookies

You’re probably thinking, this girl is purely lazy when it comes to cookies.  ha ha I am!  I can’t help it.  However, these cookies did turn out amazing.  I love butter cookies, and I tend to forget how much I do love them.  I think they are in my top 5 favorite cookie.

Have a great week!




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