Soft Buttermilk Sugar Cookies
User Reviews
4.7
Soft Buttermilk Sugar Cookies
Description
This recipe uses buttermilk both as an acid and liquid, where baking soda is added to create leavening and tenderness. The dough contains a large amount of flour, along with butter, sugar, eggs, salt, and vanilla for richness and flavor. After mixing, the dough is wrapped into a disc and refrigerated overnight to firm up, which prevents spreading during baking.
When rolled out on a floured surface, the dough can be cut into shapes and baked for 9-10 minutes, just before the edges brown. This baking time keeps the cookies soft rather than crisp. Adding frosting and sprinkles after baking offers decorative options. The dough can be re-rolled as needed to use all pieces.
Cookies freeze well once baked, but the dough does not freeze reliably. Defrosted cookies should come to room temperature before being removed from packaging to preserve texture.
Ingredients
- 1 cup buttermilk divided
- 1 teaspoon baking soda
- 1 cup butter softened, salted
- 2 cups granulated sugar
- 3 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- frosting optional
- Sprinkles optional
Instructions
- 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.
Notes
- Cookie dough freezes poorly, but baked cookies freeze well when wrapped tightly.
- Allow frozen baked cookies to reach room temperature before unwrapping to maintain softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 93mg | 4% |
| Potassium | 47mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 115IU | 2% |
| Calcium | 18mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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