Pennsylvania Dutch Soft Sugar Cookies
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
60 cookies, about
ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- salt, a pinch
- 16 tablespoons unsalted butter, softened
- 2 cups sugar
- 3 teaspoons vanilla extract
- 3 large eggs
- 1 cup buttermilk
directions
- Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375°.
- In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
- In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
- Add the eggs one at a time, beating smooth after each addition.
- Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and another third of the flour mixture; scrape the bowl and beater often.
- Beat in the remaining buttermilk, then the remaining flour mixture; scrape the bowl/beater, then remove the bowl from the mixer and give the dough one final mixing with a large rubber spatula.
- Drop tablespoons of the dough 3 or 4 inches apart onto the prepared pans.
- Bake cookies for about 15 minutes or until they spread and rise—they should be lightly golden.
- Slide the papers off the pans onto racks; after the cookies have cooled, detach them from the paper and store them between layers of parchment or wax paper in a tin or plastic container with tight-fitting lid.
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