Butter Cookies Recipe
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I have this thing for cookies. I can eat them after they’ve been baked, but I’m just as happy to eat them beforehand.
Salmonella? Doesn’t scare me.
At least, not when it comes to cookie dough. You don’t even want to see the gas mask and protective gear I wear when handling raw chicken. Or the way I go through an entire bottle of bleach to clean the counters after cooking with raw chicken.
But cookie dough? Nah. Not scared.
This cookie dough is pretty much fabulous when it’s raw. In fact, go ahead and double the recipe so that you’ll have plenty for dough eating and plenty for baking.
These are my mama’s cookies and I shared the recipe a long time ago. Those cookies weren’t so pretty. My kids decorated them, you know.
I thought I’d try again with the pretty version my mama makes. These were Easter cookies, but they are good any time of year. I always use this recipe anytime I need a good sugar cookie.
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SaveButter Cookies
Ingredients:
1 pound butter, softened
1 1/2 cups white sugar
4 egg yolks
2 tsp vanilla
4 1/2 cups all-purpose flour
1/2 tsp salt
Directions:
Pre-heat oven to 350 degrees.
Cream together butter and sugar until light and fluffy. Add egg yolks and vanilla and mix well.
Beat in the flour and salt.
Wrap dough in plastic wrap and chill for 30 minutes in the refrigerator.
Roll out dough between 1/4 and 1/2 inch and cut into shapes. Rechill dough as needed, if it gets too soft.
Bake on parchment lined cookie sheets for 10 minutes or until very lightly browned on the bottom.
Keep a close eye on these, because they are not nearly as tasty when they get too brown.
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Beautiful! I love anything with butter and sugar!
Yeah, cookie dough in it’s raw form is disease free. It’s the law of cookies or something scientific like that.
Hah! I’m the same way–don’t mess with raw meat, but raw eggs? meh. I’m superwoman!
Love, love love butter cookies! I made Pioneer Woman’s version during Thanksgiving and they were an absolute hit. It’s like eating a butter cloud.
I LOVE raw cookie dough. Hubby? Absolutely won’t touch the stuff. I think he was dropped on his head when he was a baby. I see your recipe takes 4 egg yolks. This would be great to make a triple batch right after making an angel food cake. Those take 12 egg whites.
~~Lori
I actually think I like raw cookie dough more than the actual finished cookies! Is that weird? I tend to think not.
These are so cute! And I’m sure they’re majorly delicious also!
I laughed when I read about eating cookie dough but all suited up for handling raw meat. I LOVE eating cookie dough. It is one of life’s greatest pleasures.
I really enjoy your recipes, and always get a kick out of your writing. Thank you so much for taking time to share all that with us.
it doesn’t scare me either! haha.
these look sooo yummy!!
Cookies are beautiful and look delish! The frosting looks yummy too–recipe for that ?? I’ll bet raw cookie dough dipped in frosting would be awfully good too!!!
Karly — April 19th, 2012 @ 8:17 pm
@carolyn,
Thank you! The frosting is just a powdered sugar and water (sometimes milk, if I feel fancy) glaze. Just mix together until you get the consistency you like and spread on the cookies. It sets very quickly and is super simple.
Anyone that is scared of cookie dough is seriously missing out. But more for me!!
HA! i just discovered you on pintrest and i just spent the last 30 min reading a bunch of your posts and cracking up. I can’t wait to try some of your recipes!
I don’t usually like butter cookies or shortbread type cookie, chocolate chip all the way!!!! But these look cute and adorable. The frosting might just make up for lack of chocolate!
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These cookies do look pretty and yummy! Eating cookie dough is part of cookie-making fun:)
These look SO good! Are they a soft sugar cookie? I’ve been searching for one……
Karly — May 3rd, 2012 @ 8:34 am
@Jane,
They aren’t soft like the Lofthouse cookies you get at the grocery store, but they aren’t crispy either. Sort of in-between?