Crisp Butter Cookies

Which camp are you in?  Do you like your sugar cookies melt in your mouth soft or buttery crisp?  My family is divided.  My son’s favorite sugar cookie is the French Buttercream that is soft while my husband prefers this crispy version.  What I like about this version is that you can cut them out into cute shapes to fit any holiday.  I had made cookies at Christmas time with this dough and had leftover in my freezer.  When getting together with some lady friends last night, I decided to whip up a batch of heart shaped cookies for the upcoming Valentine’s Day.

By the way, if you aren’t keeping homemade cookie dough in your freezer, you’re missing out.  I can’t tell you how many times having frozen cookie dough has saved me in a time crunch.  When kids have friends over, there is a youth group activity after church, unexpected company shows up, my husband has a late night craving…….you get the picture.  Nothing beats fresh, hot cookies straight out of the oven.  Just mix up the dough like you normally would.  Then I freeze it in a couple of ways.  Sometimes, I make it into dough balls.  Sometimes, I make a “slice & bake” type of roll.  Sometimes like with these sugar cookies, I just freeze a round disc of dough.  When ready to bake, it is best to let it thaw ahead.  There are times when I’m really in a hurry that I bake them from frozen dough.  However my personal favorite way to eat it…….just slice off a chunk and eat it raw!  Any way you freeze & eat, it is the ultimate convenience dessert!

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  • 1 cup softened butter
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk



In a large bowl, cream butter and sugar until light and fluffy.

Add eggs and vanilla.

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk.

Cover and refrigerate 15-30 minutes or until easy to handle.

Preheat oven to 375°.

On a floured surface (I prefer using powdered sugar for this), roll out dough to 1/8-in. thickness.

Cut out cookies into desired shapes.

Place 2 in. apart on greased baking sheets.

Bake 10-15 minutes or until edges are lightly browned.(Time depends on the size of the cookies you are baking).

Remove from pans to wire racks to cool completely.

Cookie Recipe Source:  Taste of Home


  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1-2 teaspoon softened butter
  • Food coloring

Stir the powdered sugar and the milk until smooth.

Beat in corn syrup and vanilla until icing is smooth and glossy.

If it’s too thick, add a little more corn syrup or milk.

Stir in food coloring as desired.