Easter Butter Cookies


20 minutes


6 minutes


7-8 dozen




  • 2 cups (4 sticks) Challenge Butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Buttercream Icing

  • ½ cup (1 stick) Challenge Butter, softened
  • ⅛ teaspoon salt
  • 2 cups confectioners sugar
  • 2 Tablespoons cream or milk


  • 1
    Preheat oven to 375°F.
  • 2
    Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to butter mixture; mix well. Divide dough in fourths.
  • 3
    Roll out one-fourth of dough at a time on lightly floured surface to 1/8-inch thickness. Keep remaining dough refrigerated. Cut into desired shapes with floured cookie cutters. Place 1 inch apart on unbuttered cookie sheets.
  • 4
    Bake 6 to 8 minutes or until lightly browned. Transfer cookies to wire racks; cool completely.
  • 5
    Decorate as desired. Store in cool place in airtight metal containers up to 1 month. Freeze up to 3 months.

Buttercream Icing

  • 1
    Cream butter and salt together; add sugar and stir briskly. Stir in cream or milk and beat well. Add additional sugar or milk if necessary for spreading consistency. Makes 1 cup icing.