Vanilla Butter Cookies Recipes

Best Ever Vanilla Butter Cookies

Bake these festive, crisp, buttery cut-out cookies and decorate them with a tinted glaze for any occasion.

60 min. prep time
36 cookies
454 Ratings



1 cup Land O Lakes® Butter, softened
1 cup sugar
2 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder


2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Land O Lakes® Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired


Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.

Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.

Heat oven to 400°F.

Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in  bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

Glaze cooled cookies. Add decorator candies, if desired. Let stand 6  hours or overnight until glaze is hardened.

Nutrition Facts (1 cookie)

Calories: 130

Fat: 5g

Cholesterol: 20mg

Sodium: 50mg

Carbohydrates: 20g

Dietary Fiber: 0g

Protein: 1g

Recipe #11566©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Without butter and milk, i had to supplement it with butter flavor crisco, and unsweetened almond butter. With that, i baked them and all ended very well. These cookies tasted great with the glaze and a few decorative candies, they are diefinitly something i will put in the recipie box and make again :)
I roll these out, bake them, and frost them with colored white chocolate and sprinkles. I use cake icing colors to tint the white chocolate. Use good quality chocolate.
BEST EVER!! Really!!! This is my ultimate favourite "go-to"
recipe for cut-out
cookies! Over the years, I have made hundreds of cookies
from this recipe
and they absolutely ALWAYS turn out wonderfully. Also, in
my opinion, the
glaze tastes far superior to a Royal Icing type cookie top-
coating. After
preparing, I roll the divided dough between sheets of
waxed paper and
freeze on cookie sheets. This way, I always have some on
hand ready to cut
and bake for special occasions or impromptu school
These cookies are scrumptious and you can take them in a tin stacked on each other even frosted, the frosting dries nicely so the cookies don't stick together!! Nice for traveling to family events, church etc.

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