Sugar-Dipped Butter Cookies Recipe

Sugar-Dipped Butter Cookies

A simple butter cookie recipe with a sweet crunch on top, these butter cookies are sure to please.

25 min. prep time
60 cookies
26426 Ratings


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


Heat oven to 375°F.

Combine 1 cup sugar and 3/4 cup butter in 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 another bowl.

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

I too made these little hockey pucks used both granulated sugar on top and rainbow sprinkles, they were yummy, but need to have coffee with them, so to soften, I doubled the size and made them more blonde, still like biscotti. Just bought an oven thermometer! Thanks, I thought it was just me!!
I've made these 2 times now...they came out awesome for me. :) take them out when they're light gold on the bottom and start to crack on the top. 11 minutes for my oven.... My husband loves them. They stayed nice and soft for me....also for the people who said they came out flat, I've learned to use my old cookie sheets that I have used a lot, I have some newer ones and whenever I use those for cookies, the cookies always spread. I don't know if it's the nonstick stuff that is put on them, but my older beat-up cookie sheets work way better.
I've made these 2 times now...they came out awesome for me. :) take them out when they're light gold on the bottom and start to crack on the top. My husband loves them. They stay nice and soft for me....
If you want your cookies to soften I ALWAYS put cookies in a container with a lid, place a paper towel ( or tear paper towel in half then fold the half piece in half) ( you don't want it too thick), on top of cookies, and place a slice of bread (half slice works too) on top of the paper towel. close lid. and within a few hours or overnight the cookies will be soft. Once bread slice becomes hard simply replace with a fresh piece. Do Not place bread directly on the cookies or they will become so soft they'll fall apart when picked up.
Test Kitchen Comment


Thanks for the tip, Franchesca!
Posted December 19, 2014
Make the cookies..easy recipe. Yes, saying divided sugar would help. I added a teaspoon of PURE almond oil and the taste was yummy. BUT...a day later the cookies were more than crunchy, I even stored them in a Tupperware. Hummmm, did I overtook them? Prefer recipe to give an exact time, there is a big differnce between 8-14min.
Any help on the crunchiness?
Too sweet even without the sugar on top. Hate to be a party pooper but my grandmothers are better.
cookies turned out good right from oven but theN became hard as rocks. What did i do wrong?
Test Kitchen Comment


Hi Sandra, the cookies could have been baked a bit too long. Ovens vary in the temperature they run at, so it could be that your oven is running a little bit warm. Also, over-mixing the dough can cause them to turn out tough. Hope this helps!
Posted December 17, 2014
Test Kitchen Comment


Yes, you could freeze balls of cookie dough and then just remove the number of balls of cookie dough you want and bake them when needed. Remember to wrap the cookie dough in a freezer resealable plastic food bag.
Posted November 17, 2014
I love the cookies~I used these cookies as a base for my great grandson and put a topping of marshamallow and cream cheese blend and then topped them with fruit. He loved them and asks for them when he comes.
For my taste buds, the dough needed another 1/4 tsp. salt. I also added 1/8 tsp. nutmeg to the flour mixture, subtle but, to me, a nice. addition Cookies are a bit bland, but baked up nicely. I like them a bit crispy and baked the slightly- larger- than- 1" balls for 15 minutes.
This was soooo simple to make and super delicious!! So glad I saw it inside the butter box lol!
Even though I didn't follow directions exactly, mixing ALL the sugar in with the butter, they were still yummy and extra crispy, but didn't, of course, look like the picture- LOL! The recipe should read "2 cups sugar, divided". I added a half teaspoon of vanilla, too. Also, I dipped some of the doughballs, in colored sugar, and others in cinnamon sugar.
I just made these and they are easy and delicious. I actually dipped in green and red sugar to make them more festive for Christmas. They look great!!
I made these cookies and they turned out hard and dry although they tasted good. Would prefer a softer cookie.
These cookies are delicious! They are simple to make and my 3 year old daughter makes them with me! I agree with them being great Christmas cookies - I was going to do the same this year and use green and red sugar for the topping. I make mine into the 1" suggested balls and they turn out just like the above picture. If you make them too large they will expand. I soften my butter but don't melt it completely. I dip the top half of the rolled ball into water and then make sure the entire dipped part is dipped in the sugar. I do only use about 1/2 cup sugar to dip in but never have to clean mine out, it doesn't matter if it gets clumped a little, it bakes and melts in the sugar which gives it a delicious taste! I must disagree with the comments that say there is something the matter with this recipe because there isn't. They've came out the same way each time I've made them!
Just made this a few days ago and they were excellent, and I will definitely be making them again. One tip I have for others is: when you are dipping the cookies in the sugar to only work with a few tablespoons of sugar at a time. It was not long before my sugar turned into wet sand and would not adhere to the dough.
Easy recipe. I used my mixer and chilled the dough for about 10 minutes. I kept them small as suggested. No problems! I didn't use all the sugar for the topping.
Delicious and simple.
I, too, found the dough crumbly and a bit hard to make into a smooth ball - but, with some effort I did. Mine were a bit bigger than 1 inch and I only got 30 cookies but they are delicious. Mine baked for 12 minutes. True, the 1 cup of sugar for dipping is a rather big waste of sugar
My 91 year old Mother has lost the Sugar Cookie Recipe which she got about 1976 and made for her Mother the last year of her life. I assume she got it from a magazine advertisement or from the package. Can anyone replace this?
I had the same problem mentioned above. They were delicious, but spread instead of staying in a ball. I'm not sure if I made them too large or what was going on. If anyone has some suggestions I would really appreciate it. Thanks!
Test Kitchen Comment


This butter cookie has baking powder as an ingredient and so the cookie should rise and spread slightly but also be high. If the butter you used happened to be too soft the cookie will tend to spread out. If you notice this happening you can chill the dough to firm it up or add a tablespoon or so of flour to the cookie dough so the dough does not spread as much. Hope these tips help. I know you will like this cookie.
Posted May 21, 2013
I liked it ...very simple to family loved them so I made them for my church's "Peak of the Week"
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 add to my last comment, they didnt keep their shape :( they r now basically sugar cookies. Admittedly I liked the dough (tasted really good)
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 :/
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.
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.
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.
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.
Test Kitchen Comment


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
it good ...will i make it again maybe ...
i made these the other night & there were great!! preparing another batch tonight!!

Comment On This Recipe

Please correct the item(s) in red below:
0 Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Thank you, your comment has been submitted for approval


Your friend thought you might be interested in Sugar-Dipped Butter Cookies

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.


YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.



    Starting February 15th, you will not be able to access your Simple Rewards account due to routine site maintenance. Accounts will return to normal functionality on February 29th.

    Thank you for visiting

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

    Please correct the item(s) in red below

    *These fields are required


    Your question has been submitted.

    Close Window