We hope so, too. Since we haven't used the M4M in your particular recipe, we can't guarantee it 100%; but we can say that the more fat in a recipe that's rather dry (as cookies are dry compared to, say, muffins or cake), the better M4M seems to do. So assuming your butter cookies are fairly high fat, I'd suspect M4M might give you a reasonably good result. Best of luck - PJH

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