Best Ever Butter Cookies
1 hr
03 hrs 10 min



1 cup Land O Lakes® Butter softened

1 cup sugar

1 large Land O Lakes® Egg

2 tablespoons orange juice

1 tablespoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder


3 cups powdered sugar

1/3 cup Land O Lakes® Butter softened

1 teaspoon vanilla

1 to 2 tablespoons milk

Food color, if desired

How to make

  1. STEP 1

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

  2. STEP 2

    Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.

  3. STEP 3

    Heat oven to 400°F.

  4. STEP 4

    Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

  5. STEP 5

    Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.

  6. STEP 6

    Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

Tip #1

VariationBest Ever Butter Cookies with Glaze
Prepare cookies as directed above omitting frosting.  To prepare glaze, stir together 2 1/2 cups powdered sugar, 2 tablespoons water, 1 tablespoon Land O Lakes® Butter, softened, 1 tablespoon light corn syrup and 1/2 teaspoon vanilla or almond extract in bowl until smooth, adding additional water, if necessary, to reach desired glazing consistency. Tint with food color, if desired. Glaze cooled cookies. Decorate as desired. Let stand 6 hours or overnight until glaze is hardened.

Tip #2

- To decorate cookies with only decorator sugars, sprinkle cookies with decorator sugars before baking.


7Fat (mg)
25Cholesterol (mg)
70Sodium (mg)
21Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  December 31, 2017

I LOVE these cookies and have made them since I was little. I am going to make them again but cannot remember if you use the sweet cream butter or the unsalted. Which one is the best to use?

— says Heather
Test Kitchen Comment January 02, 2018

Hi Heather, you can use salted or unsalted in this recipe - either will work just fine! It really comes down to personal preference (and whatever you have on hand). Happy baking!

— says Mallory
ChallengingA breeze
Probably NotAbsolutely!
  December 03, 2017

I love this recipe have given them as presents for the past 4 years. One question if I bake them ahead for how long are they still and fresh? I need to bake a good quantity. Thanks

— says Andrea
Test Kitchen Comment December 20, 2017

Hi Andrea, thanks for your question! If you're going to store these at room temperature, we'd suggest keeping them in a container with a tight-fitting lid for up to a week. If you'd like to freeze them, we'd suggest putting them in a container with a tight-fitting lid and use parchment or waxed paper in between layers of cookies - the (unfrosted) cookies can be frozen for up to two months. Happy baking!

— says Mallory
ChallengingA breeze
Probably NotAbsolutely!
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