Big White Soft Sugar Cookies
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
36
ingredients
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup vegetable oil
- 1 1⁄2 cups sugar
- 2 eggs
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons grated nutmeg
- 2 teaspoons vanilla extract
- 3 teaspoons baking powder
- 3 cups unbleached all-purpose flour
- 1⁄2 cup sugar, for sprinkling
directions
- In a measuring cup, mix the buttermilk and baking soda; set aside.
- In a large mixer bowl, combine the oil, sugar, and eggs; mix well.
- Add the buttermilk-soda mixture and blend.
- Then add the salt, nutmeg, vanilla, and baking powder and mix again.
- Blend in the flour[the batter will be very runny].
- Cover and refrigerate overnight.
- The next day, preheat oven to 400°F For the very best redults, use ungreased nonstick baking sheets.
- Dark or shiny sheets conduct the heat differenty, and the cookie will have crisp brown edges, which are just what you don't want.
- Use 1 heaping tablespoon of batter per cookie, and place on the sheets.
- Liberally sprinkle more sugar on top of each cookie.
- Keep batter refrigerated between bakings.
- Bake for just 5 minutes.
- The cookies should be just barely done, still almost white.
- If they are golden, you have left them in too long.
- Remove from the oven, and allow the cookies to remain on the cooking sheet for 3 more minutes to continue baking.
- Carefully remove cookies with a metal spatula to a wax paper covered rack to cool.
- The cookies keep well in tightly covered containers or can be frozen.
- In either case, each cookie should be wrapped individually or between layers of wax paper.
- They are so tender, so moist, so cakelike that they cling together if this is not done.
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Reviews
-
These were tasty little guys. My husband loved them, and he never compliments my cookies. The first thing I noticed when I mixed the batter ( notice I said batter and not dough), was that it smelled like egg nog. I love egg nog, so that was a plus. In fact, I wanted to sit down and eat the whole bowl of batter--it smelled and tasted so good! It was quite runny, however, so I couldn't imagine how they could bake up into cookies. Well, now I know how. ALthough they looked like cookies--and very beautiful cookies at that--they were in fact little cakes: puffy, airy and light. I would call these guys "little eggnog cakes". They were right up my husband's alley. I, however, prefer a more traditional soft cookie, which is why I didn't give it the full five stars. Even so, I couldn't stop eating them (go figure).
RECIPE SUBMITTED BY
Courtly
United States