Crispy Butter Cookies

I’m not sure whether it’s the love to eat cookies or the thought of having them in the house 24/7. If you’ve read my cookie articles, you will understand.

I’m not a fan of sugar.  In fact, I make it a mission to buy the least amount of packaged goods, learning how to create tastier, healthier versions on my own.

There are some things in life you don’t skimp on, and for me, if I’m making traditional cookies for Christmas, I am bringing on board full-on butter and sugar.  After all, Christmas happens once/year, and being at the end of the year, I like to think of it as saving the best for last.


One Christmas tradition I started with my children was baking cookies together.  One of our favourites was making butter cookies because they are simple to make, shape, and decorate.  My son has outgrown baking but surprises me when he just comes in and lends a hand.  This evening, my daughter and I took turns rolling out the dough, picking out the cookie cutters, and began rolling away.  Once plated on the cookie sheets, we sprinkled red, green, and gold sugar sprinkles.  Piled among one another, it makes for a festive sight.

Here is a version I find simple to use:

1/2 c. butter, softened
3/4 c. sugar
5 eggs (yolks only)
2 c. all-purpose flour
Sugar sprinkles

Remember to start out by preheating the oven to 375F.

In a mixing bowl, cream butter and sugar together.  Slowly beat in egg yolks.  Add flour, one cup at a time, beating well after each addition.  (Dough will be very stiff.)

On a floured surface, roll out dough to 1/8″ thickness and cut into shapes. Place 1/2″ apart on ungreased cookie sheets.  Sprinkle with coloured sugar, and bake for 7-8 minutes, or until lightly browned.

Yield:  6 dozen



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This entry was posted by Lillian on Tuesday, December 23rd, 2014 at 12:07 am and is filed under Baking, Christmas, Cookie Crush, Desserts / Pastries. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.