If you know me at all, and I think you do, you know that if “butter” is a part of a cookie title, it must be a favorite of mine. Dear friends, allow me to introduce you to these tasty melt-in-your-mouth delights: Sweet and Simple Butter Cookies.
Would you like to know what has been a favorite sentence of mine ever since I was a little girl reading recipes?
“Cream butter and sugar together in a bowl.”
That simple sentence always made me very happy. It still does. You want me to cream butter and sugar in a bowl?! I LOVE CREAMING BUTTER AND SUGAR IN A BOWL!!! There’s something so sweet (sure, literally, I suppose) about this simple instruction, and for some reason, it always brings up happy memories for me of times I spent baking with my mom or my grandma.
All of life would be better if we took a moment to cream butter and sugar in a bowl. Don’t you think?
The combination of butter and sugar in this recipe makes for a perfectly sweet and rich cookie that melts in your mouth. Don’t worry though. The ratio of butter to sugar is such that these are only lightly sweet, but deliciously buttery. I’d still consider these a dessert, but I think they fit in the “low sugar treat” category.
These stir together quickly and go into the oven easily. Enjoy this newest High Five Recipe, and most importantly, enjoy each time you get to “cream butter and sugar together in a bowl.”
Sweet and Simple Butter Cookies
- 1½ cups melted butter
- ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
- 1 tablespoons vanilla extract
- 3 cups whole wheat flour (I use freshly ground soft white wheat)
- Cream butter and sugar together in a bowl. (Making life better, one bowl at a time.)
- Stir in vanilla.
- Mix in flour until well combined.
- Scoop Tablespoon-sized balls of dough onto cookie sheets.
- Press the dough down with your fingers or a fork.
- Bake in a 350 degree oven for 8-12 minutes or until cookies are golden brown.
How great are all of these new High Five Recipes!?! Did you get your eCookbook yet??! We just rolled it out yesterday, and I guess it goes without saying that we can’t stopped high-fiving each other over the fun this book provides.
The best thing about 5 (or fewer) ingredient recipes is that you can almost always be sure they include ingredients you already have on hand. These are the simplest of the simple when it comes to recipes. That’s why we created this High Five Recipes eCookbook! (High quality recipes; 5 or fewer ingredients) We want to do everything we can to keep your real food kitchen life as simple as possible so you can eat well but not be a slave to the kitchen.
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Do you have any special memories of baking or cooking when you were younger? Do you like creaming butter and sugar together in a bowl? :)
Making these SOON–maybe for Easter Sunday! Thank you so much. :-)
Oops…forgot to answer your question: Yes! Creaming butter and sugar takes me right back to my childhood when I, too, learned to bake with my own mom and Grandma. ? We never got to use real butter back then, though–it was margarine all the way for them. SO glad for the research since then about good fats!!
Laura, what do you recommend as a good substitute flour that would allow these to be gluten-free? I would like to make these for Easter but have family members with Celiac.
I keep this one on hand as it is a wholesome mix that is still GF: https://www.amazon.com/gp/product/B00AQEMTDQ?ie=UTF8&tag=wwwheavenlyho-20&camp=1789&linkCode=xm2&creativeASIN=B00AQEMTDQ
Kathy Gibson says
Does the butter have to be melted?
It doesn’t have to be softened butter would be just fine. I just like melting mine because it goes faster and I can throw them together quickly!
I made the dough but it’s really soft from the melted butter. I put the dough on the fridge to firm up. I use Bob’s Red Mill W/W Pastry flour and have never had an issue. Any ideas why it’s so soft?
Interesting, it might be that more flour would help. Otherwise, maybe next time just soften your butter instead of melting it. I usually melt mine out of laziness, but softened butter would probably solve this. :)
Can Regular white flour or Self-Rising Flour be used ?
Totally bought the book…and forgot to use the code lol!!! I was just so excited to get it! I have YET to make something from your blog or books that has not been a hit!
Now excuse me while I go cream butter and sugar….
I have hard white whole wheat flour, (I grind it from grains)do u think I should adjust the flour in any way. I am not sure whether the soft/hard matters?
In a recipe like this, both hard or soft will work fine!
Tracy Nicks says
made this recipe with 2 cups of sprouted white whole wheat flour and coconut palm sugar. Also, let the butter come to room temperature and creamed butter and sugar with a mixer first. They are not sticking together, but they are delicious!!!