Butter Cookie Recipe|Base for Poinsettia Cookies

Poinsettia Cookies-


3 cups flour

1 1/2 teaspoons baking powder

1/2  teaspoon salt

1 egg

1 cups butter (2 sticks)

1 teaspoons vanilla

1 cup sugar


  1. We suggest using a standing mixer to prepare this dough.
  2. Cream sugar and butter until fluffy, about 5 minutes. Add eggs and flavoring.
  3. Mix dry ingredients in separate bowl and add to butter mixture.
  4. Mix well.
  5. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough.  Put the rolled dough, including the parchment paper on a cookie sheet and refrigerate for 10 minutes or longer.  Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat the process with scraps after cutting cookies.
  6. Bake at 375 degrees for 8-10 minutes.  Let cool on rack.


This dough will not spread while baking and is perfect for cutting out various shapes and sizes.  Double the recipe to make up to 8 dozen.  Baked and frosting free-cookies freeze well. 

Recipe inspired by Karen’s cookies.