Buttered Popcorn Cookies

By: Sheilah Kaufman

My business partner in Cookbook Construction Crew, Paula Jacobson, makes these all the time for "bring a dish" events, but now her friends and grandkids want them, too! The grandkids love to make them with her. So easy and soooo good.


  • 7 cups plain popped popcorn
  • 1 tbsp. melted + 1/2 cup softened butter
  • 1/2 tsp. salt
  • 1/2 cup  packed light brown sugar
  • 1/2 cup  sugar
  • 1 large  egg
  • 1/2 tsp. vanilla extract
  • 1 1/4 cups flour
  • 1/2 tsp. baking soda

Preheat oven to 350° F. Toss popcorn with melted butter and salt in a mixing bowl. In a very large mixing bowl, cream softened butter, brown sugar, sugar, egg, and vanilla until smooth. In another bowl, whisk together flour and baking soda. Add dry ingredients to wet, and stir until blended. Then fold in popcorn until fully incorporated (some kernels will not remain whole).

Form heaping tablespoon-size mounds of batter on 2 parchment-lined baking sheets. Bake until light brown, 10 to 12 minutes.

Makes: 45 cookies


A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here