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Betty Brown's Butter Cookies

Julie Hermanson

"This recipe came from Great Gramma LaLonde's neighbor - Betty Brown. It is the only cut-out cookie I remember Grams Lorette ever making. I like them really thin and crispy. Dad prefers them thicker. Frosted is the best, using confectioners' sugar, flavoring, and milk."
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Ingredients

2 h 30 m servings 165 cals
Original recipe yields 24 servings (2 dozen cookies)

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Directions

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  1. Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.
  4. Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.

Footnotes

  • Cook's Notes:
  • Sprinkle dough with colored sugar before baking or leave plain if you are going to frost.

Nutrition Facts


Per Serving: 165 calories; 8.2 g fat; 20.5 g carbohydrates; 2.2 g protein; 36 mg cholesterol; 137 mg sodium. Full nutrition

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Reviews

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Couldn't find my mother's recipe... these were even better!!! (shhh)

Nice tender sugar cookie and I like the fact that it did not spread after cutting and baking. I did use 1 teaspoon of vanilla and 1/2 teaspoon almond extract due to personal taste. Other than th...

Great recipe! I wanted a soft rolled cookie that would keep the shape of the cut-out and have that nice tang that comes from the cream of tartar. This delivered on all points! Thanks so much ...