Butter Sugar Cookies. Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. I can't believe this recipe wasn't already posted.
I've made these for years as my standard cut-out sugar cookie recipe.
They taste great, stay soft, and the dough is easy to work with, even in our dry climate!
They're called 'best ever' for a reason.
You can have Butter Sugar Cookies using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Butter Sugar Cookies
- You need 3/4 cup of Flour.
- Prepare 1/3 cup of Sugar.
- Prepare 2 tsp of Bakeing powder.
- You need 1 tsp of Baking Soda.
- It's 1/2 stick of of Cold Butter in little cubes.
- You need 1/4 cup of Dried cranberrys.
- Prepare 1/4 cup of Or less of Whole milk.
In a small bowl, stir together flour, baking soda, and baking powder. Delicious, butter-y cookies that call for just butter, sugar and flour. We decided to add some almond extract because it's our favorite, and for the kids - some sprinkles. The cookies were crunchy on the outside, soft on the inside and a hit with the whole family!
Butter Sugar Cookies step by step
- Add contents in a bowl.
- Lightly mash till consistency of a crumble if too wrt add flour and sugar by teaspoon.
- After spread out flour on the counter and a rolling pin and tool doe like you were making biscuits the cut the cookies about a 1-1.5" and let bake at 3:50 for 10-15 minutes.
- After they are JUST taken out add 1 cranberry on top of each one and let cool for five minutes.
- Serve with milk.
Sugar cookies used to be Christmas only for us, and now we use them all year long. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. The butter needs to be softened but still cold. Not too sweet, but nice and buttery. One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen.