These sugar cookies are *so* chewy and flavorful.
This is a great go-to recipe for those times when you’re craving delicious sugar cookies but don’t want to go to the trouble of rolling out the dough, cutting out the cookies and then decorating them.
Just slap some buttermilk frosting on the top, sprinkle with some fun candies, and you’re good to go!
I’m sending a batch of these up north to my brother to thank him for his super-awesome Web design skillz. He’s, you know, awesome and stuff.
Buttermilk Sugar Cookies
Source: Or So She Says
Cast of Characters:
5 1/2 cups of flour
2 tsp baking soda
1 tsp baking powder
4 sticks softened butter
3 cups sugar
2 large eggs
2 tsp vanilla
6 Tbsp buttermilk
Directions:
Preheat oven to 325 degrees.
In the bowl of a stand mixer, combine the butter and sugar and mix until light and fluffy.
Then, beat in the vanilla and the eggs.
In a separate bowl, combine the flour, baking soda and baking powder.
Add the flour to the butter mixture.
Beat in the buttermilk, one tablespoon at a time.
Roll the dough into small balls and line on a baking sheet.
Bake for 12-15 minutes, until the very edges of the cookies turn golden brown.
Don’t they look so crisp? Yummy.
Cool on wire racks.
Meanwhile, make the frosting!
Buttermilk Frosting
Cast of Characters:
1 stick softened butter
4 cups powdered sugar
1 tsp vanilla
Buttermilk to consistency
Directions:
Mix all ingredients until creamy. Frost the cookies as desired.
Enjoy!
I love buttermilk cookies. Love the fun sprinkles too!
Buttermilk makes almost all pastries taste even better. I use it to substitute milk many of times. Your cookies look fabulous.
YUM!! Looks great! My sugar cookie recipe also uses buttermilk. However, I never have buttermilk on hand because I don't use a lot of it so I just use milk XD I need to start following recipes. haha.
Would you mind checking out my blog at http://ajscookingsecrets.blogspot.com/ 😀
I lost my recipe that ive been using for years this comes very very close…taste yummy now to see how my critics like them…kids!!
Do you think I’d be able to freeze this dough?