Prep 20 mins
Cook 9 mins
This is a sugar cookie recipe passed down to me by my mother, who made these every year. They take a bit more work than some and the dough requires refrigeration before rolling, but it is SO worth it! Makes 6-8 Dozen.
- 1182.95 ml all-purpose flour
- 473.18 ml sugar
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- 1.23 ml nutmeg
- 236.59 ml butter (or part butter or part margarine)
- 3 eggs
- 118.29 ml buttermilk
- 4.92 ml vanilla extract
- Mix 1 cup sugar with 5 cups flour and baking soda, baking powder, nutmeg, and salt.
- Blend butter in with pastry cutter/pastry blender until crumbly.
- Beat eggs slightly in separate bowl and add remaining sugar gradually to egg mixture.
- Blend buttermilk and vanilla into egg mixture, then blend egg mixture together with dry ingredients. I use powdered buttermilk mix.
- Chill dough in plastic wrap or plastic bags in refrigerator until ready to bake (or use immediately). If you are short on time, put the dough in the freezer for 15 minutes or so, rather than in the refrigerator overnight.
- Turn 1/4 of dough onto lightly floured board.
- Roll to about 1/8" to 1/4" thick. Cut with cookie cutters or hand-cut into circles or other shapes. Use cookie cutters that are relatively simple -- fancier cookie shapes tend to burn or break more easily with this recipe.
- Dip cookie top lightly into cinnamon/sugar blend or into nutmeg/sugar blend, or shake on top of cookies.
- Bake at 375 ° F for 6-9 minutes, until *very* light brown at edges.
- Put on wire rack to cool.
- Source: Barbara/Eric Shotwell.
These were excellent. Next time, I plan to double the recipe. I made some with cinnamon sugar on top and some with refined white sugar and just a little extra "sanding" sugar at the end (just prior to baking), which I pressed down a little to be sure it would stick. I used SACO brand powdered buttermilk but might even spring for real buttermilk the next time I make these. I found that they needed about 8 or 9 minutes in the oven, but I suppose times might vary depending on how thick you roll them and how your oven works.
This was very easy to make in my stand mixer. I put the dough in the freezer but it did take longer than 15 minutes to harden up enough to work with; it needs about 30 minutes (at least in my freezer). The dough was really soft. I also used Kate's buttermilk (liquid). The cookies tasted wonderful and have stayed soft for 3 days now. I recommend frosting them... they were amazing. I will definitely make this recipe again.