Mom’s Butter Cookies

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Are you ready for day 3 of our 12 Days of Christmas Cookies?

When I was pregnant with my first daughter, some of my close friends threw me a little baby shower at our favorite pizza place. Buddyz had THE BEST thin crust pizza, and we would meet there every Tuesday for our “therapy”. We may have enjoyed a martini or two as well. Oh how I miss those times. Anyway, back to the shower. My girlfriend, Carolann, brought the most delicious little butter cookies, and if I’m not mistaken, I ate about a dozen of them. Hey, I was pregnant!

I asked her for the recipe, and I’ve been baking these ever since. Since “butter” is in the name of the cookie, it’s a good idea to use a good quality butter. I like Plugra for baking, but Land O’Lakes works well too.

Butter cookies are a good cookie to make all year long, and decorate according to the seasons. I think sanding sugar works best for decorating these cookies, so we go with red and green for Christmas, pastels for Easter, black and orange for Halloween. You get the idea.

Mom's Butter Cookies

The best part about this recipe is that it only requires 4 ingredients, and you probably have them in your kitchen already.

Since there is no real leavening agent in these cookies, the dough is pretty crumbly. After adding the flour, you’ll have to mix a little longer than usual to get the dough to come together. And that’s okay, because these won’t spread much. That’s why we push them down with our fingers. 😉The key is to make sure all of the butter gets incorporated throughout the dough.

I hope you love these as much as I do. If you’re pregnant….good luck!

Happy Baking!

XOXOXO Amanda

Mom’s Butter Cookies

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

26

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

114

kcal

Ingredients

  • Butter 226g
    (1 cup)

  • Sugar 120g
    (1/2 cup)

  • 1 Egg Yolk

  • All Purpose Flour 320g
    (2 cups)

Directions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Add butter and sugar to mixing bowl and beat on medium speed for 4-5 minutes until creamy. Use a spatula to scrape down the sides and bottom of the bowl halfway through.
  • Add egg yolk and continue beating for another 2 minutes.
  • Add flour in two increments, mixing just until combined.
  • Use a small scoop to scoop out the dough, and then finish rolling in your hands.
  • Use your forefinger and middle finger to press down lightly on the dough and make an indentation. Sprinkle with sanding sugar.
  • Bake for 10-12 minutes or until slightly brown on the bottom.

Notes

  • These are one of the few cookies I don’t like to underbake. They come out perfectly at 12 minutes in my oven, but every oven is different. When you see a little brown around the bottom edges, they are good to go!

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