The Great Cookie Experiment – Soft Buttermilk Sugar Cookies
Soft. Buttermilk. Mm. I have friends who make these sugar cookies that are soft and fat and fluffy, and I love them, and I can’t ever seem to make them the same way they do. I don’t mind, because I can look forward to getting them as neighbor gifts at Christmas, and figure that someday I will find that RECIPE that does it. This one is soft and fat and fluffy, but the seasonings involved really don’t make it a sugar cookie. It’s more of a big fat fluffy Snickerdoodle. This is NOT a bad thing! I love the cinnamon sugar taste of Snickerdoodles, and having them big and fat and fluffy is a nice variation. They made me crave real Snickerdoodles, though.
Playing with these, and leaving out the cinnamon would probably give you that great sugar cookie taste. Go ahead and try it both ways, because they will be soft and yummy either way.
Soft Buttermilk Sugar Cookies
1 ¼ cups sugar, divided
¼ tsp cinnamon
½ cup shortening
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
½ cup buttermilk
In a small bowl, combine ¼ cup sugar and cinnamon. Set aside. In a large bowl, cream shortening, and remaining sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda. Add to creamed mixture alternately with buttermilk (batter will be moist). Drop by Tablespoonfuls onto greased baking sheets. Sprinkle with reserved cinnamon and sugar. Bake at 375 for 8-10 minutes. Makes about 2 ½ dozen.
These look sensational!
I think you’ll like them!