Teapot Butter Cookies with Perfect Icing


Christmastime is my favorite time. I share mostly healthy recipes with you, but this is not one of them. These are a holiday staple in my house and my mom has been making Teapot Butter Cookies as long as I can remember.


The recipe for these cookies is on an old 3×5 index card. It’s just flour, sugar, vanilla, butter and an egg. If you plan to double the recipe, make each batch separately.


The dough for these cookies can be made in one bowl, which makes for easy clean up! Hallelujah!


The dough must be refrigerated at least one hour and up to a day. Or you can make it way ahead and freeze it.


You can make these cookies year-round, using any shape cookie cut-out you’d like. Christmastime calls for Christmas trees and candy canes, of course!


The recipe makes about 45-55 cookies depending on what kind of cookie cutter you use. Once the cookies have cooled completely, lay them out on waxed paper to decorate with Kim’s Icing (recipe below).


Teapot Butter Cookies

  • 2 ½ cups flour
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 sticks butter at room temperature
  • 1 extra large egg


Let the butter soften and the egg come to room temperature.  Into a large mixing bowl, add the butter, sugar, egg and vanilla. Mix until almost combined. Then add the flour, slowly. Roll the dough into a ball and wrap in wax paper. Refrigerate at least one hour. Preheat oven to 350 degrees. Remove dough from wax paper and roll dough out onto a floured surface to about ¼” thickness. Use a cookie cutter to make shapes.

Bake at 350 degrees for 8 to 10 minutes. Do not let the cookies burn or even brown. They should be a light color so you can decorate them nicely.

Kim’s Icing (my mom’s friend Kim gave her this recipe years ago!)

  • 2-3 cups powdered sugar
  • 1 egg white (room temperature)
  • 2-3 tablespoons butter
  • ¼ cup milk (2% or whole is best)
  • Food coloring (optional)


Combine the first three ingredients until thoroughly combined (I start off with about 2 1/2 cups of sugar). Gradually add the milk, tablespoon by tablespoon until the icing is firm. I rarely use a full 1/4 cup. Add food coloring, if you wish. You can ice the cookies with a small spatula, or put the icing in a pastry or ziploc bag to decorate. Let the icing set.

2 thoughts on “Teapot Butter Cookies with Perfect Icing

  1. We miss you! Weekend nite news not at all the same. You were the best a Tucson journalist/anchor!! And you will continue to be so in each new venue on your wonderful journey.

    Much love and holiday wishes –


    Sent from my iPad


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