Old Fashioned Frosted Butter Cookies Recipes

OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING

Steps:

• Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
• Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
• Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
• Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

OLD-FASHIONED FROSTED BUTTER COOKIES

Steps:

• FOR THE COOKIES
• Pre-heat oven to 400* F
• Combine dry ingredients (flour and baking powder) and set aside.
• In a large mixing bowl, cream butter and sugar together until fully incorporated. Add the egg and vanilla and continue to stir (or mix in a stand mixer) until fully incorporated.
• Gradually add the dry mixture to the wet and stir or mix until fully combined. The dough will be stiff, but this is ok!
• Form the dough into a ball, wrap it in plastic and put in the fridge to cool for at least 20 minutes (up to a day or two).
• When the dough has chilled, remove half of it from the fridge and place onto a well floured surface. Using a floured rolling pin, gradually roll the dough to your desired thickness. I make mine fairly thin (about ⅛ inch). Don't panic if the dough cracks, just press it back together with your fingers and continue to roll.
• Using cookie cutters, stamp the entire surface of the dough. Make sure to collect the scrap dough to re-roll. Keep the surface you're working on well-floured and use a spatula to lift the cookies if they start to stick at any point.
• Place dough cut outs onto a baking sheet covered with parchment paper. The cookies don't spread, so you can really squeeze them onto the baking sheet.
• When you've finished rolling and cutting the first half of the dough, remove the second half and repeat until all the dough has been used.
• When your first baking sheet is full, place it into the preheated oven and set a timer for 5 minutes (up to 7 if you make your cookies thicker)
• When the cookies are finished baking, remove them from the oven and immediately transfer them to wire racks to cool until you are ready to decorate them. The plain cookies can also be frozen and decorated later!
• FOR THE FROSTING
• By hand or in a stand mixer, combine softened butter, vanilla extract and milk. Slowly add the powered sugar and mix to fully combine. Add more milk if necessary, but a thin consistency will allow you to get a nice smooth finish on your cookies!
• *Frosting tip - with a regular knife, place a small dollop of frosting onto the center of the cookie. Use the tip of the knife to "push" the frosting to each edge of the cookie. Add colored sugar, sprinkles, etc and set aside to dry.

OLD-FASHIONED CUT OUT FROSTED BUTTER COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl cream together the butter and sugar. Mix in the egg, milk and vanilla.
• Now blend in the dry ingredients flour, baking powder and salt until dough is formed. If desired you can chill for an hour for easier handling. I've never done this and the dough always rolled out fine for me.
• Divide the dough in thirds. On a lightly floured board roll out the dough to about 1/8th inch thickness. Using cookie cutters cut into shapes and place on a cookie sheet.
• Bake in oven for about 5 to 8 minutes until lightly golden brown. Cool on a rack.
• SPECIAL NOTE: You can use vanilla extract but I think vanilla paste makes these cookies taste even more special using vanilla paste.
• I use vintage Christmas cookie cutters where i found on Ebay. I bought vintage cooper cookie cutters instead of the aluminum ones due to safety concerns regarding the use of aluminum. But you can use modern cookie cutters and you can make these anytime not just for Christmas.
• Please see my recipe for Creamy Vanilla Frosting where I will be giving some decorating suggestions. =).