Best 5 Copycat Cheryl Co Buttery Sugar Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a delightful buttery sugar cookie recipe that will transport you back to your childhood? Look no further than Cheryl's Copycat Buttery Sugar Cookies. These classic cookies are renowned for their irresistible combination of crisp edges and soft, chewy centers, infused with the perfect balance of butter and sugar. With three variations - Original, Chocolate Chip, and Lemon - this recipe caters to every taste preference. Embrace the nostalgia and create these timeless cookies, perfect for any occasion, whether it's a cozy family gathering or a festive holiday party.

Here are our top 5 tried and tested recipes!

COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES RECIPE - (3.8/5)



Copycat Cheryl & Co. Buttery Sugar Cookies Recipe - (3.8/5) image

Provided by pjones-2

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
3 - 4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup milk
Food coloring, as desired

Steps:

  • In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Put dough into cookie press with desired plate; form cookies onto un-greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks. Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES



Copycat Cheryl & Co. Buttery Sugar Cookies image

These tasty little cookies melt in your mouth. They taste just like he Cheryl & Co. sugar cutouts, however these are made with a cookie press (much easier!!). So good!!

Provided by Sassy Lassie

Categories     Dessert

Time 16m

Yield 36 cookies, 2-3 serving(s)

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
3 -4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup milk
desired food coloring

Steps:

  • In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
  • Put dough into cookie press with desired plate; form cookies onto ungreased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks.
  • Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!

Nutrition Facts : Calories 2851.9, Fat 143.5, SaturatedFat 89.4, Cholesterol 464.7, Sodium 1751, Carbohydrate 376.9, Fiber 4.2, Sugar 251.9, Protein 22.1

CHERYL'S COOKIE COPYCAT RECIPE



CHERYL'S COOKIE COPYCAT RECIPE image

Categories     Chocolate

Number Of Ingredients 17

2 1/2 cups cake flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup salted butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/3 cup salted butter, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 drops of almond extract
2 1/2 to 3 tablespoons half-and-half
food coloring, optional

Steps:

  • Sift flour, cornstarch, baking powder and salt into a large bowl. Whisk a few times; set aside. In the bowl of an electric stand mixer whip butter, shortening and sugar on medium speed until pale and fluffy; about 4 minutes. Scrape down sides of bowl and mixing paddle as needed. Add in egg and mix until well combined. Add in remaining egg white, vanilla and almond extract and mix thoroughly. With mixer running on medium-low, slowly add in dry ingredients and mix just to incorporate. Transfer dough to an airtight container and refrigerate 2 hours. Pre-heat oven to 375 degrees F during the last 10 minutes of refrigeration. Scoop dough out an even 1/4 cup at a time, or portion with a scale (mine were about 64 grams each), and roll into a ball. Place dough ball on lightly floured surface, sprinkle top lightly with flour. Flatten dough to 1/2″ thick using a smooth, flat object (cookie will be about 2 5/8″ - 2 3/4″ after flattening). Transfer cookie to a parchment lined, or buttered cookie sheet and repeat process with remaining dough (use 2 cookie sheets). Bake in pre-heated oven for 9 - 11 minutes, until centers just puff, and do not indent when lightly touched. Allow cookies to cool 5 minutes on baking sheet before removing to a wire rack to cool. Cool completely. Frost and decorate.

CHERYL & COOMPANY'S FROSTED CUT-OUT COOKIES RECIPE - (3.7/5)



Cheryl & Coompany's Frosted Cut-Out Cookies Recipe - (3.7/5) image

Provided by jray11

Number Of Ingredients 13

6 egg yolks
4 eggs
2 cups butter, softened
2 1/2 cups white sugar
7 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
3/4 teaspoon almond extract
4 cups confectioners' sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon hot water or as needed

Steps:

  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Add almond extract and beat until just combined. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour. Preheat the oven to 375°F. Grease cookie sheets or line with parchment or baking sheet liners. On a floured surface, roll the dough out to 1/2-inch-thick and cut into desired shapes using cookie cutters. Place 2-inches apart on to the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the frosting, mix together the confectioners' sugar, oil, and 1 teaspoon vanilla until smooth. Gradually add enough hot water to achieve a spreadable consistency. Once cookies have completely cool, frost, and serve.

BUTTERY SUGAR COOKIES



Buttery Sugar Cookies image

This recipe was given to me by a lady from Texas about 25 yrs. ago. It is the best sugar cookie recipe I have ever tasted, and the response to it from others who have eaten it has been similar to my experience. I have never tried to ice it or make shapes from it. It's just good on its own. This is a double recipe - because that is how it was given to me.

Provided by Trisha W

Categories     Dessert

Time 30m

Yield 72-84 cookies

Number Of Ingredients 10

2 cups butter (not margarine)
2 cups powdered sugar
2 cups granulated sugar
2 cups vegetable oil
4 eggs
3 teaspoons vanilla
8 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons salt

Steps:

  • Cream butter and sugars.
  • Add oil, eggs and vanilla and mix.
  • Add dry ingredients gradually.
  • Measure out by level spoonfuls.
  • Roll into balls.
  • Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
  • Bake at 375 until just set and edges are slightly browned (about 10 minutes.).

Tips:

  • For the best flavor, use high-quality butter and cream cheese that are at room temperature.
  • Be sure to cream the butter and sugar together until light and fluffy. This will help the cookies spread evenly in the oven.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape in the oven.
  • Bake the cookies at a moderate temperature. This will help them bake evenly without over-browning.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These Copycat Cheryl's Co. Buttery Sugar Cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their soft and chewy texture and buttery flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed!

Related Topics