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A simple butter cookie recipe with a sweet crunch on top, these butter cookies are sure to please.
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.
Dietary Fiber: 0g
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.
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?
CAN YOU FREEZE THE DOUGH AND JUST MAKE A FEW AT A TIME?
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!
I liked it ...very simple to make...my 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
....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)
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.
it good ...will i make it again maybe ...
i made these the other night & there were great!! preparing another batch tonight!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3379
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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