Soft Buttermilk Sugar Cookies {Recipe}
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I know I’ve mentioned it before, but my mom is a fabulous cook and baker. And if there is one thing she hates, it is making the same recipes over and over. She is adventurous and growing up in her house , there was always something new to try. She discovered this recipe for Soft Buttermilk Sugar Cookies from a favorite Taste of Home cookbook. Don’t they look scrumptious? They are!
Soft Buttermilk Sugar Cookies
Yields about 2 1/2 dozen cookies.
Ingredients
- 1/2 cup shortening
- 1-1/4 cups sugar divided
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 teaspoon ground cinnamon
Instructions
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Preheat oven to 375 degrees.
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Cream shortening and 1 cup sugar in large bowl.
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Beat in eggs and vanilla.
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In separate bowl, combine the flour, baking powder, salt and baking soda.
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Add to creamed mixture alternately with buttermilk, beating well after each addition. Note: This batter will will be moist.
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Combine cinnamon and the remaining sugar.
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Drop dough by tablespoonfuls onto greased or parchment lined baking sheets.
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Sprinkle with cinnamon and sugar mixture.
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Bake at 375 degrees for 8-10 minutes or until edges begin to brown.
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Remove to wire racks to cool completely before storing in an airtight container.
Enjoy!
You can find this recipe and more at Taste of Home.
mmm sugar cookies are my favorite!:) thanks for sharing!
Ummm…Yum!
I rarely think about using buttermilk in cookies, but these look very tempting. I prefer drop cookies to the kind that you have to roll out, so I will try these!
I’ve never used buttermilk! I’m sort of scared… but these look amazing enough to try.
yum!!! They look so good and soft
My grandmother made sugar cookies with buttermilk. They are super soft. Then she would put icing on them. Keep a piece of bread in the container to keep them soft. This recipe is the bomb!
These look like the cookies my Grandma used to make – YUM!! Can’t wait to try them. I was wondering if I could scoop onto trays and freeze, then pop them into the oven whenever I wanted some?
Thank you!
I’ve never tried that but I bet you could. Let me know if it works!
This recipe looks like the one my mother used. The only change was to switch nutmeg for the cinnamon. Thanks for posting this