Buttermilk Sugar Cookies are soft, moist and delicious with or without frosting! A delicious sugar cookie with a twist!
I like to share with you how recipes came to my collection, but this recipe has been with me for so long that I honestly cannot remember how I got it! I can share that I made these cookies for years and years before my kids were born. Once I had kids, I started making cut-out sugar cookies. This cookie is so good and easy. Mix the dough up, bake the cookie, decorate the cookie, if desired, or just eat it right out of the oven because they are that good!
What You Need
Sugar
Butter, softened
Buttermilk
Vanilla
Eggs
Flour
Baking Soda
Baking Powder
Salt
If you love a good cookie, give these a try:
How To Make Buttermilk Sugar Cookies
Preheat your oven to 350°F . In a medium bowl cream the butter, sugar, buttermilk, vanilla and eggs. Once fully combined, add the salt, baking soda, baking powder, and flour. Mix until the dry ingredients are fully incorporated with the wet ingredients. The dough will be thick and creamy.
Drop by tablespoonfuls on to cookie sheet. Bake for 10 minutes. Let the cookies rest on the cookie sheet for a minute or two and then transfer to a wire rack.
I like to add a few sprinkles to the some of the cookies prior to baking. This cookie recipe is so good, it really doesn't need anything extra if you don't want to add frosting, but I like the extra sugar on top to make the cookies festive! Sprinkle with your favorite colors!
If you want to frost the cookies, allow the cookies to cool completely and then frost with your favorite frosting! If you want to save time, open a can of your favorite frosting and put it in a bowl and mix it with your hand mixer to have whipped frosting!
Freezing and Storing Buttermilk Sugar Cookies
Freezing: there are two options for freezing 1) freeze the sugar cookie dough prior to baking or 2) bake the cookies and freeze, unfrosted. For both options, the cookies should be stored in an air tight freezer container. If freezing the dough, scoop the dough into balls and place on a cookie sheet. Place the cookie sheet in the freezer. Once the cookie dough balls are frozen, remove and place in an airtight container or bag. Freeze up to 2 months. When you are ready to bake the frozen cookie dough, place the dough balls on a cookie sheet and allow the dough to thaw for15 minutes, then bake as directed.
Storing: baked cookies should be cooled completely and
stored in an air tight container in a cool, dry place or in the refrigerator for up to 4-5 days.
Give this one a try because this cookie is Forkin' Good!
Comments