SOUTHERN BUTTER COOKIES RECIPES

BUTTER COOKIES RECIPE | SOUTHERN LIVING

Butter Cookies Recipe | Southern Living image

Crisp cookie fans, it’s time to listen up because we’ve got a novel little cookie that’s about to become your new go-to. It all starts with a dough that comes together quickly thanks to a list of pantry-staple ingredients—no grocery run necessary. Split the dough into two equal sections, rolling each into a log before wrapping separately and chilling for at least four hours before baking. Slice the dough when you’re ready to bake, but only remove one log from the fridge at a time. Keeping the dough chilled right up until it’s ready to bake is important. The resulting cookies are crisp, buttery, and sweet. Rolling the dough in demerara sugar before chilling gives the edges a little extra crunch that puts the decadence of these little treats over the top. Create the dreamiest snack scenario by serving alongside a cup of coffee or a glass of cold milk. Pass the cookies, please!

Provided by Southern Living

Total Time 4 hours 35 minutes

Yield Makes about 5 dozen (serving size: 2 cookies)

Number Of Ingredients 10

Ingredients

1 cup (8 oz.) salted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 3/4 cups (about 16 oz.) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
2 tablespoons whole milk
1 teaspoon vanilla extract
6 tablespoons demerara sugar

Steps:

Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until light and fluffy, about 3 minutes. Add egg, and beat until blended.
Stir together flour, baking powder, and salt in a medium bowl; stir together milk and vanilla in a small bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until mixture is blended after each addition.
Divide dough evenly into 2 portions; shape each portion into a 12-inch-long log. Roll 1 log in 3 tablespoons demerara sugar until evenly and completely coated. Repeat with remaining dough log and demerara sugar. Wrap each log in plastic wrap, and chill at least 4 hours or up to 24 hours.
Preheat oven to 350°F. Cut logs into 1/4-inch-thick slices, and place 2 inches apart on parchment paper-lined baking sheets. Bake in preheated oven until bottoms are lightly browned, 12 to 14 minutes. Cool on baking sheets 5 minutes; transfer cookies to wire racks, and cool completely. (Keep unsliced logs chilled while baking sliced cookies.)

BASIC BUTTER COOKIE DOUGH RECIPE | SOUTHERN LIVING

Basic Butter Cookie Dough Recipe | Southern Living image

Christmas cookies are always a favorite with Southern Living readers, so it is little wonder that this recipe for Basic Butter Cookie dough became a holiday favorite. Ellender Mills of Raleigh, North Carolina, sent in this recipe, which ran in December, 1995, and described how she divided the dough into quarters, adding different flavorings, frostings, and garnishes to each quarter to create a wonderful assortment of Christmas cookies. You can make four varieties of cookies from one recipe, and we give you the recipes for Easy Santa Cookies, Pinwheels, Cherry Chocolates, or Almond Brickle Treats. Make one batch of Basic Butter Cookie Dough and divide it into fourths, using one fourth of the dough for each separate cookie recipe. Freeze any unused dough to use later. This Basic Butter Cookie Dough alone bakes up a delicious cookie, perfect for an afternoon coffee break. Combined with the four variations, you have all you need to create a fabulous Christmas cookie platter that is sure to please your family, friends, and even Old Saint Nick.

Provided by Ellender Mills

Categories Cookies

Yield 4 1/2 pounds (about 10 dozen cookies)

Number Of Ingredients 9

Ingredients

2 cups butter or margarine, softened
1 cup firmly packed brown sugar
1 cup sugar
2 large eggs
7 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract

Steps:

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until mixture is blended. Stir in vanilla.
Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill. Proceed with cookie instructions of choice.
Shape the dough into 1-inch balls, and place on lightly greased cookie sheets. Dip a flat-bottomed glass into sugar, and flatten balls to 1/4-inch thickness. Bake at 350° for 10 minutes or until lightly browned. Remove to wire racks to cool.

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