Emeril's Butter Cookies
Show: Emeril Live
Episode: Kids Rule
Rate This RecipeRead users' reviews (38)
- Recipe categories: Dairy, Sugar,
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Average Rating:
Total Reviews: 38
Showing 1-10 of 38
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By You_Geaux_Girl
New Orleans, LA
on February 01, 2012
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Absolutely delicious! I've been making these for 9 years now and have never had a bad batch! You just need to chill the dough for an hour or so first. The buttercream frosting is delicious, but I usually use a royal icing on these. Excellent!
By whippy1_12967337
Egg Harbor TWP, 70
on October 14, 2011
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These cookies are easy to make and you'll absolutely love them. I made
them for some friends (who are great bakers themselves and they really
enjoyed them. What can I say, Superb...........
By tlentz04
Potterville, MI
on January 21, 2011
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I made these, and used a 4 oz baby food jar as a cookie cutter. These were so amazing, I had to distract myself from eating the raw dough. On top of that, I used a 1/4 teaspoon, and made an intent in the center of the raw cookie. I then used the same teaspoon, and added nutella to the center. Positively divine!
By Leslie9924
on December 19, 2010
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Delicious!
By laurayvette
Redmond, WA
on January 05, 2010
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I have been aking this recipe for the last 5 years now and the cookies are always a hit! I make them for every occasion and special event and my friends just can't get enough :
By mhc5477_7558962
Fort Riley, KS
on May 13, 2007
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This is an extremely easy recipe to follow and I make it about once a month. My husband is in the Army and he takes them to work with him and shares them with his fellow soldiers. They all love them!
I bake mine for about 12 minutes though as I found 20 minutes was too long cause the cookies are so thin. I use wax paper to line the cookie sheet and I have to run the vent fan above the stove while baking. I guess the the wax burns off as the cookies are baking but it doesn't take away from the way the cookies taste or anything.
Also, the dough rolls out better after it has been chilled. So I cut it into 4 sections before I stick it in the fridge. After its been chilled, be sure not to put too much flour on the counter or rolling pin as it will cause the dough to crack when it rolls out and while its baking.
By gabgal01_6837576
Topeka, KS
on May 10, 2007
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good
By kerrixx1
Dexter, MO
on January 15, 2007
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I use these cookies at Christmas as the base for my royal-iced snowflakes. They're not excellent by themselves but with royal icing they're just about perfect. Chilling this dough is mandatory before trying to work with it. I've used this recipe for years and I get a very consistent outcome. That's really important during the holidays when time is of the essence.
By gault_240_2328377
la mesa, CA
on December 17, 2006
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I had to substitute 1/3 cup of brown sugar, to replace the remaining white sugar I was out of. I don't think these cookies could have turned out more delicious. Melt in your mouth!
By daniellesig_6857143
centennial, CO
on December 13, 2006
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We make these as Christmas cookies every year, and the combo of the really rich butter cookie part with the decadent cream cheese frosting makes for a pretty intense cookie. They are very fun to decorate and taste great; I had a really hard time finding a recipe that did both, and was thrilled when this came out so great.