Dutch Butter Cookies
These Dutch butter cookies are a buttery, tender spritz cookie made with simple pantry ingredients and pressed into pretty Christmas shapes. A homemade version of the classic blue tin cookies that's so fun to make with your kids!
Ingredients
- 14 tablespoons butter softened
- 1 cup confectioners sugar
- 1 large egg
- 1 tablespoon milk
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups flour
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl cream together the butter and confectioners sugar on high until it is light and fluffy. Depending on your mixer this will take 3 to 5 minutes.
- Stir in the egg, milk and vanilla until well combined.
- Add the salt and flour and mix well until a soft dough forms. The cookie dough shouldn't be wet or crumbly. If it's too wet add a little more flour and if it's crumbling and not sticking together add a little more milk.
- Put the dough into your spritz cookie press and press your cookies out onto the baking sheets. No press? Pipe the dough into shapes with a piping bag.
- Bake at 350°F for 8 to 10 minutes until the edges have turned a light golden brown.
Notes
Notes
- If the dough won't stick to the pan, press it onto a cool, ungreased baking sheet, or chill the pan in the freezer for 10 minutes.
- Store in an airtight container at room temperature for up to 5 days.
- To freeze, layer baked cookies between sheets of parchment paper in a freezer-safe container for up to a month.
Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 115IU | Calcium: 3mg | Iron: 0.3mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.