Grandma’s Butter Cookies
My grandmother made the best ever butter cookies. They are melt-in-your-mouth-yummy! They were always a family favorite. And they are so easy. There are only 4 ingredients, plus the sprinkles! Who doesn’t love sprinkles! And you can make the dough in advance and just bake them over the next several days when you have a bit of extra time. These are also super easy for kids to help with. Even the little ones can add the sprinkles. Use different color sugar for different occasions.
Tip – There are no eggs in this recipe, so the cookie dough is likely to be eaten before it is even baked! I often make 1 1/2 or 2 times the recipe so there is enough to share!
- l lb. salted butter, softened slightly
- 4 cups flour
- 1 cup sugar
- 1 teaspoon vanilla
- Sugar sprinkles, assorted colors
Cream the butter. Add the sugar & vanilla. Add flour. That’s it! Super easy!
Cut aluminum foil into 20 inch sheets, give or take a few inches. Then cut the foil in half, lengthwise so they are about 20″ x 6″.
Break off a handful of cookie dough and form it into a ball. Roll it into about a 1 inch log – just like you would Play-Doh. I do this right on the foil. Then roll the foil around the dough and lightly close the ends. Repeat until you have used all of the dough. I usually get about 4 or 5 logs. Refrigerate for about 30 minutes or until ready to bake.
When you are ready to bake, take out the dough and soften for about 10 – 15 minutes.
Tip – Place parchment paper on cookie sheet for easy clean-up.
Preheat oven to 375 degrees F.
Unroll the cookie dough, one at a time. Slice the cookie dough about 3/8 inches thick. Place the cookies on the cookie sheet about 1 inch apart.
Put a little granulated sugar in a shallow bowl or plate. Dip the fork into the sugar and press into the cookie, sliding it out, rather than pulling it up. You may be able to press it into 2 or 3 cookies before dipping it into more sugar. The sugar is just to keep the dough from sticking to the fork. Repeat until all of the cookies are finished.
Sprinkle each cookie with colored sugar.
Tip – For variety, my grandmother would make some with a very small amount of jam in the center of the cookies. She would use seedless raspberry or strawberry jam.
Bake for 8-10 minutes or until lightly golden.
TIP – Color equals flavor. I always bake a bunch of cookies that are darker, more of a golden brown, since there are quite a few of us that prefer them on the darker side. I usually bake them for about 13-15 minutes.
Cool slightly before using a spatula to put on racks. Scrape off any sugar that is on the cookie sheet or parchment paper and repeat until all of the dough is used.
P. S. Make sure to leave your comments. I love hearing all of your creative ideas too!
All images © 2020 Sue Ragan Hollow All rights reserved.