Archive for January 1st, 2012

January 1, 2012

*the* best butter cookies.


Hope you had a great, and safe, time ringing in the new years. We went pretty low key, especially cause I can’t go out to bars or anything ‘cause I’m a youngin. We went out to dinner then came home, opened some champagne, ate too many pretzels, played board games and watched the ball drop. My ideal night. :D For me, it’s always about the simple things.

Now, if you haven’t already had enough sugar, here’s an AWESOMESAUCE butter cookie recipe.

I posted this recipe last year and I don’t think it got the attention it deserves so here it is again (with better pictures!).


First, combine flour, spices, baking powder, and salt in a LARGE bowl (this makes a TON of cookies).


Then, add the eggs and sugar to a large bowl and mix. Add in the vanilla + butter and mix again.

Next, combine the flour in batches into the wet mixture.


You’re gonna need to use your hands, this stuff is thiiiiiii-ck.



My mom was my hand model… heh.



Mix it thoroughly and make sure everything is combined.


It should look something like this after mixing.

Place on a large serving tray.


I want to stick my face into this stuff it is SO.GOOD. you have NO idea. It’s basically crack dough.


Cover with plastic wrap.


And place in the fridge to harden up a bit (about an hour or two, we usually do overnight) so it’s not all mushy when you roll the dough out.


Lick bowl CLEAN.



After the dough has chilled, remove it from the fridge and start kneading it with your hands before using a rolling pin to roll the dough out. You’ll need to flour the surface a little so it doesn’t stick.

Note: we roll out little sections of the dough at a time, not the entire batch because that’d be difficult so we rip little dough pieces off and so on and so forth.

Prepare an egg wash by combining 2-3 eggs + a lil water and whip it until combined (this helps the cookies get nice and crispy and helps the sprinkles stick).


After rolling out the dough, cut into cute cookie shapes.


Sprinkle with sprinkles.


Bake in a oven preheated to 350* for about 10 minutes or until slightly browned.

Remove and allow to cool on a cooling rack.



This is a family recipe that’s been passed down from my mom’s grandfathers bakery. I’ll tell you right now, these cookies are like crack. I baked up a ton (50+) and they were gone in a few days.


You need to make these, they must be in your life.

The Best Butter Cookies

  • 2 pounds flour
  • 1 pound sugar
  • 2 eggs
  • 2 pounds butter
  • 1 & 1/2 tbsp vanilla
  • pinch salt
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 & 1/2 tsp cinnamon
  • 1 & 1/2 tsp baking powder


  1. Preheat oven to 350* degrees.
  2. Get two very big bowls. Crack the eggs in one bowl and mix, add sugar, vanilla, & butter and cream them all together until mixed well. In the other bowl whisk together the flour, salt, cloves, nutmeg, cinnamon, & baking powder. Slowly add dry ingredients to wet (it’ll get difficult to mix with a spatula so get in there with your hands! It’s best to use your hands).
  3. Refrigerate mixture for at least two hours (we refrigerated ours over night & they turned out just the same, however, you may want to take the dough out of the fridge at least 15 minutes or so before rolling them because the dough hardens).
  4. Flour your surface & rip off a section of the dough and roll out. We used fun shapes like trees, gingerbread men, hearts, angels, and snowmen but you can use whatever you want!
  5. Crack about 2 eggs + a lil water and whisk to make an egg wash to brush on the dough before putting on the sprinkles so they stick.
  6. Bake until golden brown (about 10 min, depends on your oven. Keep a look on them and when they look just done take them out, you don’t want them to burn).
  7. Let cool on tin foil/baking rack for about 5 min.

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