No Butter - Butter Cookies
Delicious buttery cookies with versatile options for rolling, slicing, or dropping. Perfect for festive occasions or everyday treats, customizable with nuts, cherries, or colored sugar.
Ingredients
Instructions
- Cream the margarine, Crisco, sugar, egg, baking soda, and vanilla together.
- Let the mixture stand for 10 minutes.
- Add flour and cream of tartar to the mixture.
- Mix well until combined.
- Shape the dough into rolls, chill, then slice and bake.
- Alternatively, roll out the chilled dough for cutouts or drop by teaspoonfuls onto baking sheets.
- Decorate cookies with nuts, cherries, or colored sugar before baking if desired.
- Bake at 350°F (175°C) for 10 to 12 minutes until golden.
Tips & Substitutions
For a lighter texture, sift the flour before adding it to the mixture. If you want a richer flavor, consider using half butter and half margarine. You can also substitute half of the sugar with brown sugar for a deeper sweetness. When shaping the dough, keep your hands slightly damp to avoid sticking. For a fun twist, try adding a pinch of cinnamon or nutmeg to the dough.
Serving Suggestions
These cookies are perfect for tea time or as a dessert after a meal. They pair beautifully with a cup of coffee or tea. Consider serving alongside a scoop of vanilla ice cream or with a fruit compote for added sweetness. For festive occasions, decorate them with icing or colored sugar to match the theme, making them a great treat for parties.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to three months. To enjoy them warm, reheat in a preheated oven at 300°F (150°C) for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of No Butter - Butter Cookies contains roughly 1024 calories, with 2g protein, 28g carbohydrates, and 99g fat. Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works well for these cookies. Just make sure to measure it correctly and consider adding a bit more baking soda to achieve the desired texture. If you prefer a lighter cookie, you can mix in a tablespoon of cornstarch with the flour.
What can I substitute for margarine?
You can use softened coconut oil or a plant-based butter alternative if you prefer a dairy-free option. Both will provide a similar texture and flavor. Just ensure that the substitute is at room temperature to cream well with the sugar.
How do I know when the cookies are done baking?
The cookies are done when they turn golden brown around the edges and are slightly firm to the touch. They may appear soft in the center but will continue to firm up as they cool. Keep an eye on them to prevent over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).