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BetterSweet Cookies



Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

10 minutes


24 cookies


1  cup  H-E-B BetterSweet

4  tablespoons  butter

4  tablespoons  vegetable oil or canola oil

2  large  eggs

4  tablespoons  milk

2  teaspoons  each, vanilla and butter extract

2  teaspoons  lemon zest

3  cups  all-purpose flour

2  teaspoons  baking powder

1/2  teaspoon  salt

2  cups  confectioners sugar

1/4  cup  light corn syrup

1  teaspoon  lemon or vanilla extract

2 to 2 1/2  tablespoons  water


Cookies: Preheat oven to 350F.

In a large bowl, stir together BetterSweet, butter, and oil; beat with mixer until well combined. Add eggs, milk, extracts, and zest and beat until mixture is creamy.

Combine flour, baking powder, and salt and sift mixture into batter. Beat on low speed until well mixed.

Roll dough into ball, flatten, and wrap in plastic. Freeze for 10 minutes.

Dust flat surface and rolling pin with flour; roll out dough and cut out shapes.

Bake in upper third of oven for 6 to 8 minutes or until slightly golden on edges.

Cool on baking sheet for 10 minutes, then transfer to wire rack.

To make the icing: Combine sugar, corn syrup, extract, and water and whisk until smooth. Tint with liquid food coloring, if desired. Use a small spatula or knife to spread.

To decorate with the icing, fill plastic Ziploc bag with icing and twist top to press out air; cut small hole in bottom corner of bag.

After icing, set cookies aside to harden for 1 to 2 hours
Nutritional Information
No Nutritional Information Available

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