Butter Cookies ready in less than 20 minutes!

Butter Cookies ready in less than 20 minutes!

Soft and crunchy butter cookies are a classic and delicious must-have for any holiday party, delicious plain or frosted.

I love making these easy butter cookies for almost any occasion. Cut any shape out of cookie dough to celebrate your celebration. Try these delicious cookies with berry cream, vanilla cream, or chocolate cream.

Butter Shortbread

You might be asking yourself – what’s the difference between shortbread cookies and butter cookies? Is there a difference?

have! These two different cookies really come down to texture and flavor. Shortbread cookies contain more butter than flour. There is more flour in butter cookies than butter. They still have a lot of butter – hence the name “butter cookies”.

Because butter cookies have more flour in them, they are great for garnishing. They are firm and hold the frosting well. You will love the frosting in this recipe. The delicious frosting goes perfectly with the cookies. These butter cookies have the perfect crunch. Soft and slightly crunchy on the first bite, it’s irresistible and our new favorite cookie.

How to Make Easy Butter Cookies

One of the best things about this recipe is how quick and easy it is. No need to freeze the dough!

wet ingredients. Start by whisking together the butter and sugar in a kitchen utensil or hand mixer. Cream them until the mixture is light and fluffy. Then add the eggs and vanilla and mix well.

dry ingredients. Combine all dry ingredients in a separate bowl. Flour, baking powder and salt. Add the creamy mixture to the dry ingredients and stir to combine.

cut. Start with a clean surface and dust liberally with flour. Roll out your butter cookie dough to about ⅓ inch thick. Use the cookie cutter of your choice to cut the shapes.

bake. Place the cut cookies on a lined baking sheet. Preheat oven and bake at 375 degrees for 6-8 minutes. The cookies should be set, but not brown! Try not to over bake these. Keep an eye out for them in the oven. When the cookies are ready, let them cool completely on a wire rack before frosting.

Butter Cookie Frosting

guess what? This frosting has butter in it too! What would a butter cookie be without butter frosting? This frosting is the perfect consistency for these cookies. It’s great for garnishing and sprinkling on top. It’s also not too sweet. Just the right amount of sweetness.you can even Added food coloring If you want to match whatever theme you want with your cookie.

cream. To do this, beat together the butter, powdered sugar and vanilla. Add the milk until the frosting is a nice consistency to spread on the cookies. You can add food coloring if you like.

Decorate. And, of course, sprinkle any sprinkles right after your cookies are frosted.

store information

these cookies can be frozen It’s really easy! Just put them in a freezer-safe bag or container and make sure it’s airtight. freeze Up to 3 months in the refrigerator.

shop Keep your butter cookies in an airtight container so they stay as fresh as possible. Or you can put them in your stomach…that always works too.

We hope you enjoy these butter cookies! If you try making them, let us know how much you love them in the comments below! We love hearing about your culinary experiences.

For more of our favorite crunchy cookies, check out:

Course dessert

American food

Prep time 10 minutes

Cook Time 8 minutes

Total time 18 minutes

Serving Size 24

Calories 255 kcal

by Lil’ Luna

• Preheat oven to 375°.

• Using a kitchen aid or hand mixer, beat together butter and sugar until light and fluffy. Add eggs and vanilla and beat until smooth.

• In a separate bowl, whisk together flour, baking powder and salt. Slowly add to the creamy mixture, stirring to combine.

• Roll out on a floured surface until dough is about ⅓” thick. Use a cookie cutter to cut out shapes. Place on lined cookie sheet.

• Bake at 375 degrees for 6-8 minutes, until set but not brown. Let cookies cool on a wire rack or parchment paper.

frost

• Beat butter, confectioners’ sugar, vanilla, and enough milk to reach a spreading consistency. Spread over cookies as desired.

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