SOFT BUTTERMILK SUGAR COOKIES
Thick, soft, buttermilk sugar cookies are the best cutout cookies. Similar to lofthouse cookies, these are perfect with a dollop of buttercream frosting.
Provided by Julie Clark
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Combine 1/2 cup buttermilk and baking soda in a small bowl. Set aside until step 5.
- In a stand mixer, cream together the butter and sugar.
- Add eggs, salt, vanilla and 1/2 cup buttermilk. Mix well.
- Add 3 cups of flour and the baking powder. Blend until combined.
- Add the buttermilk/baking soda mixture and the last 3 cups of flour. Mix until the flour is completely incorporated.
- Wrap the cookie dough in plastic wrap and gently press it into a disc. Be sure it is wrapped tightly and refrigerate the dough overnight.
- When you're ready to roll out the dough, preheat the oven to 350 degrees.
- Sprinkle a pastry mat with flour. Divide the dough in half and roll out one-half of the dough, sprinkling flour on top of the dough as needed.
- Cut out the dough in the shapes you'd like. Place the cookies on a nonstick baking mat.
- Bake the cookies at 350 degrees for 9-10 minutes, removing them before they are browned.
- Repeat with remaining dough, rerolling as needed.
- Allow the cookies to cool, the frost them with buttercream frosting and sprinkles, if desired.
- Store in an airtight container.
Nutrition Facts : Calories 152 kcal, Carbohydrate 24 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 93 mg, Sugar 14 g, ServingSize 1 serving
SOFT BUTTERMILK SUGAR COOKIES
Gatherings are very important to my family, so we have lots of recipes that are favorites. My grandma introduced these cookies into the family a long time ago. The memory of her and these cookies go together!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be moist)., Combine cinnamon and remaining sugar. Drop dough by tablespoonfuls onto greased baking sheets. Sprinkle with cinnamon-sugar. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERMILK COOKIES
These are a soft, delicious, sugar cookie but with a hint of buttermilk. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled.
Provided by Dana Wrightsman
Categories Desserts Cookies Sugar Cookies
Time 26m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 22.3 g, Cholesterol 24.1 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 203.9 mg, Sugar 11.6 g
MOM'S BUTTERMILK COOKIES
I treasure my mother's recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. -Jane Darling, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
SOFT BUTTERMILK SUGAR COOKIES
I've searched and searched. I wanted a chewy sugar cookie. Finally found this online by a woman name gale and wow. Hubby and kids just love it, although this isn't for shaping. Just simple round chewy cookies. Yum.
Provided by LuvMyBabies
Categories Drop Cookies
Time 28m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a small bowl, stir together flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
- Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. You can also roll the cookies in the sugar sprinkles before baking.
- Bake for 8-10 minutes or until pale golden. Make sure you don't overcook or it won't be chewy! Let stand for 2 minutes before removing to cool on a rack.
Nutrition Facts : Calories 86.3, Fat 4, SaturatedFat 2.5, Cholesterol 14.1, Sodium 33.2, Carbohydrate 11.8, Fiber 0.2, Sugar 6.3, Protein 0.9
BUTTERMILK COOKIES
Provided by Edna Lewis
Categories Cookies Milk/Cream Mixer Dessert Bake Lemon Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Make cookies:
- Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
- Whisk together flour, zest, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
- Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
- Glaze cookies:
- Whisk together all glaze ingredients and brush onto tops of warm cookies.
- Let stand until cookies are completely cooled and glaze is set.
SOFT BUTTERMILK COOKIES
This recipe originally came from Taste of Home magazine. I've tweaked it just a bit and love the result! Delicious, rich and flavorful cookies... gobbled up everytime!
Provided by Dine Dish
Categories Drop Cookies
Time 32m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
- Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
- Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
- For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.
Nutrition Facts : Calories 135, Fat 3.8, SaturatedFat 2.3, Cholesterol 14.9, Sodium 87.6, Carbohydrate 24.1, Fiber 0.2, Sugar 17.2, Protein 1.3
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