Sugar-Dipped Butter Cookies Recipe

Sugar-Dipped Butter Cookies

A simple butter cookie with a sweet crunch on top.

25 min.prep time 60 min.total time
60 cookies
3.44444444444444 Ratings

Ingredients

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Water

Directions

Heat oven to 375°F. Combine 1 cup sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.

Place remaining 1 cup sugar in small bowl. Shape dough into 1-inch balls. Dip top of each ball in water, then in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-14 minutes or until edges are very lightly browned.

 

*Substitute Land O Lakes® Salted Butter.

Nutrition Facts (1 cookie)

Calories: 60

Fat: 2.5g

Cholesterol: 10mg

Sodium: 20mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #15297©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

4
I liked it ...very simple to make...my family loved them so I made them for my church's "Peak of the Week"
5
the recipe was easy and the one nch balls are just the right size.
this would make a perfect christmas cookie by adding red and green sprinkles once out of the oven
3
....to add to my last comment, they didnt keep their shape :( they r now basically sugar cookies. Admittedly I liked the dough (tasted really good)
4
when i was rolling my dough into balls, it was not very solid, not sure if thats normal or not. I also just dipped the top half in sugar w/o the water, because when I tried that for the first 2, it was getting messy :/
3
This is a great cookie. I make them all the time. Once you make them you will understand the purpose of the full cup of sugar for dipping. Once that sugar begins to glaze, wow delicious.
1
I agree, there is something wrong with this recipe. 1 full cup of sugar just for dipping? Ended up with 3/4 cup sugar left over and the cookies weren't sweet enough. Same issue with crumbly dough, cookies were dry and tasteless. Really disappointing.
5
This is a delicious buttery cookie. My family loves them. I do have a question though. When baking, the dough spreads and loses the ball shape. What can I do to keep the dough from losing the ball shape? Am I making the balls to big? Have made a couple of times.
2
I made these cookies today with my eldest daughter and I think there's something wrong with the recipe. I don't think there's enough liquid in the dough; it was rather dry and crumbly. Also, the recipe card says that one batch of dough should yield 5 dozen cookies. I used my cookie disher (1 inch in size) and did as directed, rolling into balls. I only got about 2 dozen cookies out of this batch!

I will make them again, though, since they are really quite good, but might make some adjustments.
author_photo
Test Kitchen Comment
From:

Cindy

I re-tested these cookies and used a cookie scoop for a cookie that is made with a 1 inch ball of dough. It sounds like the cookie should be very big but when measured the dough ball is fairly small but it does equal 1 inch in diameter. I got 60 cookies and they were baked through and very lightly browned on the edges. If the scoop of cookie dough is too big ti will yield a large cookie and very likely in the bake time listed would be not completely baked. I hope you try this cookie recipe again but make the balls smaller.
Posted December 17, 2012
3
it good ...will i make it again maybe ...
5
i made these the other night & there were great!! preparing another batch tonight!!

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