A classic, large-batch recipe for soft, cake-like sugar cookies. This tender dough, enriched with buttermilk or sour cream and spiced with nutmeg, is perfect for rolling out and cutting into shapes.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter, softened |
| 1 1/2 Cups | Sugar |
| 2 | Eggs |
| 1/4 Cup | Buttermilk Or Sour Cream |
| 4 Cups | Sifted Flour |
| 1 Tablespoon | Baking Powder |
| 1/8 Teaspoon | Baking Soda |
| 1 Teaspoon | Salt |
| 2 Teaspoons | Nutmeg (If Desired) |
| For Topping | Sugar for sprinkling |
Instructions
- Make the Dough: In a large bowl, cream the softened butter and sugar together with an electric mixer. Beat in the eggs until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg (if using).
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk or sour cream, beginning and ending with the dry ingredients.
- Chill: The dough will be soft. Cover and chill for at least 1 hour, or until firm enough to roll.
- Bake: Preheat your oven to 375°F.
- On a lightly floured surface, roll the chilled dough out to your desired thickness. Cut into shapes with cookie cutters.
- Place the cookies on an ungreased cookie sheet and sprinkle the tops with sugar.
- Bake for 10-15 minutes, or until the edges are lightly browned.
Note
Makes 6-7 Dozen cookies.
