butter cookies

Soft and chewy vegan brown sugar cookies made with just 6 easy ingredients!

Easy Vegan Brown Sugar Cookies

flax egg ((1 tbsp flaxseed meal + 2 tbsp water))

Harris Teeter Organic Brown Sugar

water

vanilla extract

all purpose flour

tsp baking soda

salt

tbsp organic brown sugar

Preheat oven to 350°

In a small container mix together your flax egg and set aside in the fridge to form

In a large bowl, use a mixer to combine the vegan butter and brown sugar until light and fluffy. Next, add in the water, vanilla extract, and flax egg. Combine.

In a separate small bowl, combine the dry ingredients, then transfer to the large mixing bowl and combine with the other ingredients.

Using a cookie scoop to retrieve, roll the dough into balls and dip in a small bowl containing the 2 tbsp of brown sugar. Dip the top half of the ball into the brown sugar, then sit face up on a pan lined with parchment paper. Repeat until all dough has been rolled.

Bake for 11 minutes (14 minutes for lightly crispy), then let cool and enjoy!

I went through many failures to perfect this recipe so you wouldn't have to. My husband couldn't tell these apart from regular storebought - meaning I nailed the flavor and texture.

Homemade Chessmen Cookies

unsalted butter (room temperature)

sugar

milk

cornstarch

all-purpose flour

In a medium-sized mixing bowl, mix butter and sugar until light and fluffy.

Mix in egg.

Mix in milk.

In a separate bowl, whisk together cornstarch, flour, and salt.

Add dry ingredients to butter mixture a little bit at a time until it is all added.  Keep mixing until the dough comes together and stops looking crumbly.

Roll out dough to 1/4" thick.

Use a springerle cookie mold lightly dusted with flour to stamp the cookies with a pattern.

Cut the cookies out with a knife or a bench scraper and place onto a cookie sheet lined with parchment paper.

Repeat until all the dough is used.

Place the cookie sheet in the freezer for at least an hour.

Preheat oven to 375 F.

Remove the cookie sheet and use a thick foam brush or simply a thick foam sponge (like you'd get at a makeup supply store) to paint egg yolk onto each cookie's image.

Bake for 9 minutes or until the egg-washed portions of the cookies are a light caramel color.

Set cookies out on a cooling rack to cool.

This is the only shortbread cookie recipe you need from Delish.com

Shortbread Cookies

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

c. all-purpose flour

kosher salt

egg white mixed with 1 tbsp. water

sugar,

Turned out crumbly and salty. Might take the salt or next time like someone suggested

Disappointed. I’m a good baker and this recipe is definitely lacking something. No matter what I tried, I couldn’t get the dough to hold together. A crumbly mess, a waste of time and good butter, and no shortbread cookies for my goodie boxes.

I have never made them before. They are one of my favorite cookies. I am going to try and make them . Then maybe I  might make them for Christmas

Made these cookies and they were delicious. I rolled mine into a log, wrapped them in cling wrap and refrigerated them over night and slices them. Thank you for this share. Def give them 5 stars

As an inexperienced baker that has never made shortbread cookies before, the directions did not seem complete. It was impossible to roll the dough out on a “lightly floured surface” and then transfer it to a large pan so that it could be put in the freezer...it all broke apart. I had better success with resting the dough ball in the fridge and then rolling out on the counter. Also, should probably specify that the recipe requires unsalted butter if you need to add salt.

I chose this recipe because of the ingredient list. I am an experienced home baker. I found the directions a bit lacking,  however. To improve it ,it should give the dimensions of the dough. Also, I put the dough between wax paper to roll. My batch yielded 24 cookies. I wanted my cookies to be smaller so they can be topped with lemon curd. The texture is perfect. I give it a 4 rating.

I love shortbread and make it every year... I tried this recipe and while it worked well and baked nicely, I disagree with the egg wash on top mine browned nicely. Overall though I was disappointed in the sweetness level I feel they should be sweeter. Otherwise it’s a good recipe

Absolutely delightful I accidentally put the egg whites in the cookie doe still came out amazing!!

I found them dry and not meeting expectations

Took much longer than 35 minutes; Very crumbly

Cookies are dry and need a lot more sugar

Don't bother with this recipe - try "Twice Baked Shortbread" by Smitten Kitchen - the best!

I don't know what went wrong, but they are terrible. I very seldom make a bad cookie, what a waste of good butter. I would have made them much thinner.  No more than 1/4 inch thick. I followed the directions to a tee.

https://streaming.hearstdigitalstudios.com/7c05208b-6aea-492e-9f73-bf0320ae049d/video_rover_16x9_1080p_hd_1542302426_38155.mp4

Out of all the holiday cookies out there, this classic recipe never goes out of style. Shortbread makes a great gift and is perfect for you Christmas cookie swap.

These Buttery Shortbread Cookies Won't Last 10 Minutes In Your House

These crisp, delicious butter cookies have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more.

Butter Cookies

flour (240 grams)

tsp salt (3 grams)

unsalted butter (227 grams)

sugar (100 grams)

tsp vanilla extract (5 milliliters)

sanding sugar

In a stand mixer fitted with a paddle attachment, cream the butter, salt, and sugar together until light and fluffy.

Add the egg yolks while mixing. Scrape down sides of the bowl.

Add 2 tsp vanilla extract.

Pour in the flour mixture and mix until incorporated.

Roll the dough into a log. Wrap in parchment paper or plastic, then chill it in the refrigerator for at least an hour. I&#x27;ve found the best way to keep the dough from flattening out on the bottom is to pop it into an empty cardboard paper towel roll.

Once the dough is chilled sprinkle sanding sugar on a clean surface. Unwrap the dough and roll in the sugar.

Use a sharp knife to cut dough into slices of even thickness.

Place cookies on a parchment-lined baking sheet and bake at 350F for 10-12 minutes  or until the edge is JUST turning golden brown.

INSTRUCTIONS:

These crisp, delicious butter cookies have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more.

RECIPE: https://preppykitchen.com/butter-cookies/

Good old fashioned butter cookies are hard to beat! These holiday staples are delicious any time of the year and the best part is the dough can be made months ahead and baked of for an amazing on demand treat! I love the simple flavors and perfect crumb of the cookie. They’re light and not too sweet so I can eat them en mass and still have a skip in my step!

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Brown Sugar Butter Cookies: Buttery cookies made with brown sugar. These chewy cookies are so easy to make!

Brown Sugar Butter Cookies {Soft & Chewy}

all-purpose flour ((10 ounces))

brown sugar ((5 ounces))

unsalted butter ((room temperature))

baking powder

Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.&nbsp;

Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.&nbsp;

In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined. 

Scoop out dough - approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you&#039;d like.)

Place onto a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork. 

Refrigerate dough balls for 30-60 minutes.

Preheat oven to 350 degrees.

Bake for 10-12 minutes or until the centers are set. We do not let the cookies get brown so that they stay soft.

Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a baking rack to finish cooling.

Store in an airtight container.

https://content.jwplatform.com/videos/raj4Lf33.mp4

Brown Sugar Butter Cookies

These easy Christmas butter cookies are perfect for the holiday season! Ready in only 20 minutes and made with 6 ingredients! Dipped in chocolate and decorated with Christmas sprinkles!

Easy Christmas Butter Cookies - Ready in 20 Minutes!

cake flour ((200 grams))

white sugar ((100 grams))

salt ((2 grams))

butter

egg ((60 grams))

vanilla extract ((1 grams))

oz bar of bittersweet chocolate

heavy cream

Christmas sprinkles

red and green cookie icing

Cream butter and sugar

Preheat your oven to 375 degrees F. In a large bowl, add the softened butter, sugar, and salt. Cream everything together until the sugar has dissolved and the mixture is light yellow and fluffy, about 2 to 3 minutes. You can use a hand mixer on high speed or use a whisk by hand.

Add the egg and vanilla

Next, add the egg and vanilla into the bowl and beat it together until it&#039;s fully incorporated. About 1 minute. 

Add the cake flour

Sift in the cake flour in three parts and mix together on medium speed until the flour is fully incorporated. The dough will be thick and sticky. Be careful not to over mix the dough as you want to minimize gluten development.

Pipe the cookies

Transfer the dough into a piping bag fitted with a large closed star tip. I use Ateco piping tips. I recommend Ateco 846 or Ateco 844. Line a baking sheet with parchment paper or a silicone baking mat. Pipe rosettes, straight lines, or any other shape you want. 

Bake the cookies

Bake at 375 degrees F for 10 minutes or until the edges turn golden brown. Let them completely cool before dipping in chocolate.

Make the ganache

When the cookies are completely cool, make the ganache. Break the chocolate bar into small pieces and add them to a medium microwave safe bowl with the heavy cream. Microwave for 20 seconds at a time, stirring after each time. When the chocolate pieces start to melt, keep stirring until you have a silky, smooth chocolate ganache. Makes ¾ cup of chocolate ganache.

Decorate

Dip each cookie into the ganache and lay it flat on parchment paper. Add sprinkles before the chocolate sets. Makes about 40 cookies.

Melt-in-your-mouth Egyptian butter cookies! Simple bite-sized eggless cookies, made of 3 ingredients: ghee, powdered sugar, and flour.

 Melt-in-Mouth Butter Cookies (Egyptian Ghorayebah)

195 g ghee (highly clarified butter

63.77 240 g all-purpose flour, sifted

almonds

Place ghee in a large mixing bowl.  Using a hand-held electric mixer like this one, mix on low until ghee is whipped.

Add powdered sugar, then mix again using hand mixer. Start mixer on low and then increase speed as needed to medium until the ghee-sugar mixture is whipped (should look smooth and fluffy.)

Set the mixer aside. Add baking powder, then add 1 cup flour. Knead with your hand to work flour in, then add the remaining 1 cup flour. Knead again until flour is well incorporated into a super soft dough.

Cover and refrigerate for 20 minutes so that the dough will firm up a bit. Meanwhile, preheat oven to 350 degrees F (see tip #2). And prepare a baking sheet lined with parchment paper.

When ready, remove dough from fridge. Take small portions of dough (heaping 1/2 tablespoons) and form into small walnut-sized balls. Ever so lightly press the top (do not flatten). Arrange on prepared baking sheet, about 2 to 3 inches or so apart.

Lightly press a slivered almond on each or some of the cookies.

Bake in heated oven for 12 to 15 minutes or so (cookies should firm up and gain a bit of color on the bottom. But should remain pretty light in color on top.)

Remove from oven. Do NOT touch cookies until cooled (they will fall apart). Sprinkle powdered sugar on top. Enjoy!

I ended up forming the dough into a log that I wrapped in parchment.  I refrigerated overnight and sliced into 1/4 inch slices.  Baked at 325 on parchamentlined baking sheets.  They baked great!  Delicious cookies!

Amazing cookies. Loved it. And these really melt in mouth!! Thank you for the recipe.

These were yummy! I'm allergic to wheat, so I used a GF all purpose flour. They're solid butter cookies. I added a pinch of cardamom but the flavor didn't really come through. If I were to make again, I think I might add more than a pinch of cardamom. I'm not a big sweets person but these have been enjoyable with tea/coffee and they're more rich than they are sweet!

These Danish Butter Cookies taste just like the ones in the iconic Royal Dansk blue tin; this simple recipe makes the best piped butter cookies!

Danish Butter Cookies

Granulated sugar (for sprinkling)

Preheat oven to 350 degrees F. Line two baking sheeting with parchment paper or silicone baking mats.

Beat the butter and sugar on medium speed until combined and fluffy, 1 to 2 minutes. Add the salt, vanilla and egg, and beat until combined, about 1 minutes. Reduce the speed to low and gradually add the flour until mostly combined. Give a final few stirs with a rubber spatula to ensure the flour is totally incorporated (the dough will be thick).

Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the parchment paper or silicone baking mats. Sprinkle with sugar.

Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.

https://content.jwplatform.com/videos/aE6NNTtJ.mp4

These Danish Butter Cookies taste just like the ones in the Royal Dansk blue tin; this simple recipe makes the best piped butter cookies and will immediately give you all of the warm holiday feels.

Butter Cookies are a classic favorite holiday cookie but they&#x27;re also great all year around! Crisp, buttery cookies with melt-in-your-mouth interiors, these are super simple with just 6 ingredients and no chilling required!I STRONGLY RECOMMEND A LARGE ATECO 827 TIP TO PIPE THIS DOUGH, ANY SMALLER AND YOU MAY NOT BE ABLE TO PIPE THE DOUGH.Be sure to check out the how-to VIDEO!

unsalted butter (softened (226 grams))

sugar (150 grams)

dark chocolate chips (170 grams)

vegetable shortening (I use Crisco)

Nonpareil sprinkles (optional)

Preheat oven 375F (190C)

In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with an electric mixer until creamy and very well-combined.

Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to ensure that all ingredients are well incorporated.

With mixer on low speed, gradually add flour until the flour is completely combined. Again you should pause to scrape the sides and bottom of the bowl.

Fit a large piping bag with Ateco 827 piping tip and portion half of the cookie dough into the bag².

Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.

Allow cookies to cool for 10 minutes on cookie sheet before transferring to cooling rack to cool completely.

Do not pipe cookie dough onto a hot or warm cookie sheet.

Once cookies have cooled completely, dip in chocolate (if desired).

Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20 second increments, stirring well in between, until chocolate is completely melted and smooth.

Dip cookies in chocolate and transfer to a wax paper lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.

Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.

Chocolate

https://embed.mediavine.com/videos/wd16cewhyab9vmc3gym7

Butter Cookies are a classic favorite holiday cookie but they're also great all year around! Crisp, buttery cookies with melt-in-your-mouth interiors, these are super simple with just 6 ingredients and no chilling required! Makes a great Christmas cookie for your holiday party!

Soft, delicious, quick and easy chocolate cheesecake cookies.

Soft chocolate cheesecake cookies

g cream cheese (at room temperature)

white sugar

dark cocoa powder

milk chocolate

Looking for the best pecan cookies? These Butter Pecan cookies from Delish.com are the best.

Butter Pecan Cookies

c. butter, softened

brown sugar

eggs

baking soda

c. chopped pecans

maple syrup

c. pecans, for decorating

I chilled my dough for over an hour and the cookies still melted together...came out more like a tray bake than cookies. tasted okay, but something is off

You can cut the frosting recipe in half. I made my cookie dough a little smaller so they came out to about 2 inches in diameter (when baked), and mixed in the chopped pecans with the frosting...amazing. The cookie recipe is amazing, I shipped some to all my friends and family and they are obsessed, can't wait to make these at Thanksgiving!

BEST COOKIES EVER!!! I love pecans and cookies so this was awesome!

I’ve made this recipe twice now. Both times the cookies spread like crazy, turning into crispy puddles. Even after chilling the dough overnight.  They do taste good, but like another reviewer said, something is off. Either too much butter or too little flour.

Update: I was able to save this dough by adding an additional cup of flour and reducing the oven temp to 300 for 20 minutes. They taste good, but the texture is still not quite right. I’m moving on to a new recipe next year.

I made this today!. First time making it and it turns out great. I did flatten it on first tray, and end up cookies. spreading more..bigger cookies🤣. So I just scoop it and place on the tray and turns out good☺️ Good size cookies. Make half of frosting and I just use 1 cup powdered sugar and I use double cream since heavy cream not available here. And turns out very nice 👍🏼. I did use almonds instead of pecans and its good tho. I do think roasting the nuts makes it crunchier rather than chopped the nuts and toss it there (I did this tho). That just my opinion☺️

Delicious. I halved the frosting recipe and substituted maple syrup for vanilla.

These are delicious and oh so rich! We did have way too much frosting, though.

Freeze your dough for 30ish minutes and they don't melt into each other. I also thought there was plenty of frosting. Delicious!

I made these cookies for a holiday party two weeks ago, and people are still<strong> </strong>talking about 'em! I only used 1/2 cup of butter in the batter, and I forwent the heavy cream in the buttercream. SO YUMMY!

These cookies are AMAZING !! My 10 yr old daughter made these  exactly as written for Thanksgiving. It made plenty of frosting and about 36 cookies. Everyone loved them!!

I thought these cookies were great! Plenty of icing, had some left over.

What a awesome cookie, made them for the first time today and amazing. The maple buttercream icing is delicious and I did have enough with a bit left over. Definitely let the dough sit in the refrigerator before and while baking, I found the longer I left it the better the cookie turned out with no melting.

These cookies are amazing! Highly recommend!!!!

https://streaming.hearstdigitalstudios.com/manual_upload/585afc54d5593030a46c9b13/mp4/Butter_Pecan_Cookies_FRONT_1482357867_4000_hd_v3.mp4

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Top 36 butter cookies recipes from across the web

The most viewed butter cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Brown Sugar Cookies

Homemade Chessmen Cookies

Shortbread Cookies

Butter Cookies

Brown Sugar Butter Cookies {Soft & ...

Easy Christmas Butter Cookies - Rea...

Melt-in-Mouth Butter Cookies (Egyp...

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Checkerboard Cookies

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The most viewed butter cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine