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I was flipping through an old church cookbook (I think from the 70’s) and found a simple recipe for buttercrisp cookies. I’d never heard of them much less tried them, so I thought I would give them a try one afternoon. Because of the holidays, I knew they had to be Christmas Buttercrisp Cookies, so I added some festive sprinkles to them and they turned out super cute.
Honestly, they were just okay for me. I liked them, but I think I prefer a regular cookie, but these were a nice change from a traditional cookie. The kids seemed to agree with me. There isn’t anything wrong with them, but I think I prefer a homemade sugar cookie. On the plus side, they were super easy to make. They ended up crispy and very delicate. I bet they would make a great cookie for a tea party. Since butter is the main flavor of these cookies, please please please use a good quality butter (don’t you dare use the m*** stuff….that’s like a 4-letter word in my house).
Although, I will take ANY homemade cookie to a store bought cookie any day. Have you ever had a buttercrisp cookie?
Christmas Buttercrisp Cookies
Soft, buttery cookies with crisp edges, decorated with colored sprinkles. This is an easy Christmas cookie recipe that kids can help make! Don't skip the chill time or your cookies will spread too much.
- 1 cup butter, softened
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- opt. colored sprinkles/sugar for decorating
- Add first four ingredients to the bowl of a stand mixer fitted with a paddle attachment, or use an electric hand mixer. Blend on medium to high speed until well combined.
- With greased hands, shape into 1 inch balls. Roll in sprinkles and place on baking sheet. Chill in fridge for about an hour.
- Preheat oven to 325 degrees F.
- Remove pan from refrigerator while oven preheats. Flatten each cookie with floured tines of a fork.
- Bake for 10-15 minutes. Cookies should have a little color. Don't over bake.
- Allow to cool on the baking sheet for 5 minutes before removing to a cooling rack.
How much does this make?
Wendy O'Neal says
Hi Harley, it really depends on how big you make them, but I usually get a dozen or so out of this recipe. w-
Is it plain flour or self rising?
Wendy O'Neal says
Carol, I use plain flour.
This recipe is just a variation of a shortbread cookie. The cornstarch makes it a bit more tender. Shortbread cookies are not very sweet, but they are quite rich (look at all that butter!). One of the things I appreciate about shortbread cookies is that the recipe can be modified with extracts and add-ins to make it your own.
Marianne Reeher says
I will be for sure making these this Christmas,thanks.
These sounds so delicious!
Ice Chest Coolers says
Buttercrisp cookies are one of my favorites! You did a good job by adding some sprinkles, I recommend cinnamon for your next buttercrisp cookies. And yes, use a good quality of butter.
Missy Lynnh says
Those look very good!
A great addition to the buffet table this year!