Best Ever Vanilla Butter Cookies

Vanilla Butter Cookies Recipes
5 Reviews
Bake these festive, crisp, buttery cut-out cookies and decorate them with a tinted glaze for any occasion.
Prep Time
Total Time
36 cookies



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


2 1/2 cups
powdered sugar
2 tablespoons
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 dersired


  1. 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.
  2. 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.
  3. Heat oven to 400°F.
  4. 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.
  5. 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.
  6. Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

Recipe Tips

Nutrition Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


First, I would say if one didn't have the ingredients for the recipe and made substitutes, it's not really fair to rate the recipe...after all, you didn't really make it. That said, this is absolutely the BEST cut out cookie there is and the glaze works wonderfully and dries nice and hard so you can take them without worrying about damage. This is my "go to" cookie for holidays and special occassions. Everyone absolutely loves them.


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 events!


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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