Buttermilk Sugar Cookies

Buttermilk Sugar Cookies as far as the eye can see (or until the table top ends)
Buttermilk Sugar Cookies as far as the eye can see (or until the table ends)

This recipe makes a bunch, because I needed a bunch. These soft, delicately-flavored cookies were dessert last week at my Third Thursday Cafe. Buttermilk adds a little tang to the dough, which bakes up under a shower of cinnamon sugar. It’s a lovely smell to come home to. I divided the output as it came out of the oven: 4 dozen for Respite Care (my “café”), a dozen for my dad, and a dozen for home. Last born texted me on Friday after having a sample the day before: “I would like some more of those yummy sugar cookies, please. Do you have more? Only having 4 was not enough.”

Is there a better commendation? I think not.

Buttermilk Sugar Cookies, adapted from a recipe on the back of a bag of Kroger granulated sugar. Recipe as produced here will make about 6 dozen cookies but may easily be halved. The dough requires an hour of chilling in the refrigerator before baking, so plan accordingly.

1 cup vegetable shortening

1 cup granulated sugar

1 cup light brown sugar, lightly packed

2 large eggs

1 1/2 cups buttermilk

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Topping: 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon

Preheat oven to 400°F. Line several cookie sheets with parchment paper.

In the bowl of a standing electric mixer, cream together the shortening, 1 cup of granulated sugar, and brown sugar. Mix in the eggs, one at a time, scraping the bowl well after each, then pour in the buttermilk and vanilla. Continue to mix, again scraping the bottom and sides of the bowl, for another minute or two. Mixture will look curdled. Combine the dry ingredients in a separate bowl, then add to the mixer bowl by large spoonfuls, with mixer speed set on low. Scrape the bowl well again to ensure that everything is well-combined, then cover the top of the bowl with plastic wrap, and refrigerate for 1 hour.

Drop tablespoons of dough about 2 inches apart onto prepared cookie sheets. Combine sugar and cinnamon for topping and sprinkle liberally over the cookies. (Save leftover cinnamon sugar for another use.) Bake until set on top and golden brown on bottom, about 9 to 12 minutes. Cool on wire racks.

Enjoying his cookie break
Enjoying his cookie break

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