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Easy Butter Cookies

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“Taken from my cookie favorites folder. If you are using unsalted butter then increased the salt to 1/2 teaspoon. The dough can be prepared up to 4 days in advance and refrigerated or freeze up to 1 month. Yield is only estimated depending on how large you slice the dough.”
READY IN:
4hrs 10mins
YIELD:
70 cookies (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl sift together flour, salt and baking powder.
  2. Using an electric mixer beat butter until creamy (about 3 minutes).
  3. Add in sugar and beat until light and fluffy.
  4. Add in egg and extract; beat until well combined.
  5. Gradually beat in flour mixture until mixture forms a dough.
  6. Divide the mixture in two pieces.
  7. Roll into a log then wrap in wax paper.
  8. Chill logs until very firm (about 4 hours) or freeze for up to 1 month.
  9. Set oven to 375° (middle oven rack).
  10. Remove one roll at a time from fride and slice into about 1/4-inch slices, working fast as the dough warms quickly and will be harder to slice (slice smaller or larger if desired).
  11. Place the slices on a lightly-buttered baking sheet spacing about 1 inch apart.
  12. Bake for 10-12 minutes or until golden around the edges (do not over bake).
  13. Remove to a rack to cool slighty, then coat in sugar.

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