Buttery Sugar Cookies
Total TimePrep: 25 min. + chilling Bake: 10 min./batch
Makesabout 11-1/2 dozen
- 2 cups butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 5 tablespoons whole milk
- 1 teaspoon vanilla extract
- 6-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Additional sugar
- Walnut halves or raisins, optional
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired.
- Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts2 each: 116 calories, 6g fat (3g saturated fat), 24mg cholesterol, 115mg sodium, 15g carbohydrate (6g sugars, 0 fiber), 2g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Aug 19, 2020
Excellent cookies! My grandsons love these! Love the fact that they make a large batch! Not difficult to make at all.??
Nov 23, 2015
Mine for some reason turned out absolutely HORRIBLE. I did double check with my family, and after going over the recipe again, did agree that we did follow the recipe to a "T". They tasted "floury" and we couldn't even use these in our cookie exchange. Would never make again.
Mar 13, 2014
What are the ingredients for only 1 dozen?
Jan 6, 2014
I made these because we were snowed in and I happened to have all the ingredients. I was pleasantly surprised how buttery and moist they are! Will make these again.
Dec 23, 2012
No comment left
May 21, 2010
Many compliments received for these cookies- I made them for a Home school day at our state's Capitol, and they went over very well.The secret to rolling out the dough is to use one portion at a time and keeping the rest in the refrigerator.I made a confectioner's sugar glaze to go over the top, and cut them out with West Virginia state shaped cookie cutters. I made the glaze from confectioner's sugar and water.