Butter Cookies

Prep Time
Cook Time
Ready In

"They are a delicious buttery shortbread cookie. Very easy to make, since you are not using the cookie press. Don't substitute margarine for the butter!"

Original recipe yields 30 servings


  • Serving Size: 1 (27.1 g)
  • Calories 127.5
  • Total Fat - 6.2 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 16.3 mg
  • Sodium - 54.3 mg
  • Total Carbohydrate - 17.2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 10 g
  • Protein - 1 g
  • Calcium - 3.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Cream butter with 1/2 cup sugar and vanilla using a mixer.

Step 3

Add the flour to make a stiff batter.

Step 4

Shape batter into 2 rolls using waxed paper.

Step 5

Divided remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out. Roll cookie tube in colored sugar. Wrap rolls up using the waxed paper.

Step 6

Refrigerate rolls for 30-45 minutes, till stiff.

Step 7

Slice in 1/4 inche slices and bake until bottom to become golden. Do not overbake. 7-9 minutes baking time depending on your oven. Prep time includes refrigeration time.

Tips & Variations

No special items needed.



2 1/4 flour is wayy too much flour! I just finished making these... the taste is okay... but the directions were unclear to a baker like me....I tried using the waxed paper to roll it in... the roll just fell apart on me.. sugar didn't stick to the dough... I don't usually roll and slice cookies so I wish the directions had been clearer... I wasted butter and sugar and my time.. it was NOT easy for me... added this edit.... I gave 2 extra stars because the taste of them is great! both my husband and I like them.... However, they are such a crumby (literally) look that I can't take them to my granddaughters birthday party.

review by:
(5 Jul 2020)


I made this without the colored sugar and they were deeeelish!

review by:
(28 Feb 2013)


Wow! Easy and tasty! Thanks for such a great recipe!

review by:
(16 Dec 2011)