Buttery Sugar Cookies

Campbell's Buttery Sugar Cookies Recipe

Here's a go-to cookie recipe for any occasion.  You choose the whatever cookie cutter you'd like, and follow this goof-proof recipes for melt-in-your-mouth results.

At a glance

Prep

30 min.

Total

1 hr. 58 min.

Serves

36

Bake: 8 min.

Chill: 1 hr.

Cool: 20 min.

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

Reynolds® Parchment Paper
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
Reynolds® Color Plastic Wrap with EZ Slide™ Cutter
Colored candy coated plain chocolate candies or sprinkles

How to Make It

  • 1

    Line baking sheets with the parchment paper.  Stir the flour, baking powder and salt in a medium bowl.

  • 2

    Beat the butter and sugar in a large bowl at medium-high speed until the mixture is light and fluffy.  Beat in the egg and vanilla extract.

  • 3

    Reduce the speed to low.  Slowly add the flour mixture and beat until the dough is smooth.  Shape the dough into 2 flat disks.  Wrap the disks in the plastic wrap and refrigerate for 1 hour or until firm.

  • 4

    Heat the oven to 375°F.  Place the disks on a lightly floured surface.  Roll each disk to 1/8-inch-thick.  Cut the dough using your favorite 2 1/2-inch cookie cutters.  Place the cut-outs onto the baking sheets.  Decorate with the candies.

  • 5

    Bake for 8 minutes or until the edges of the cookies are lightly browned.  Let the cookies cool on the baking sheets on wire racks for 10 minutes.  Remove the cookies from the baking sheets and cool completely on wire racks.

Full Screen View

Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • TIP: Rolling out cookie dough between 2 sheets of parchment paper prevents sticking and keeps your work surface clean. To hold the parchment sheets in place, fold a few inches of the parchment over the edge of the counter and lean against them while you are rolling the dough. If necessary, turn parchment to roll dough at different angles.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27199

Your Recently Viewed Recipes