Soft Sugar Cookies (Large Batch)
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, large-batch recipe for soft, cake-like sugar cookies. This tender dough is enriched with buttermilk or sour cream and spiced with nutmeg for a perfect roll-and-cut treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 1 hour | 6-7 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- sifter
- rolling pin
- cookie cutters
- ungreased cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter | softened |
| 1 1/2 Cups | Sugar | granulated |
| 2 | Eggs | large |
| 1/4 Cup | Buttermilk or Sour Cream | room temperature |
| 4 Cups | Flour | sifted, all-purpose |
| 1 Tablespoon | Baking Powder | None |
| 1/8 Teaspoon | Baking Soda | None |
| 1 Teaspoon | Salt | None |
| 2 Teaspoons | Nutmeg | optional |
| As needed | Sugar | for sprinkling |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream the 1 cup butter and 1 1/2 cups sugar together with an electric mixer until fluffy.
- Beat in the 2 eggs until well combined.
- In a separate bowl, sift together the 4 cups flour, 1 tablespoon baking powder, 1/8 teaspoon baking soda, 1 teaspoon salt, and 2 teaspoons nutmeg.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the 1/4 cup buttermilk or sour cream, beginning and ending with the dry ingredients until a soft dough forms.
Step 2: Chill and Roll
- Cover the dough and chill for at least 1 hour, or until firm enough to handle.
- Preheat your oven to 375°F.
- On a lightly floured surface, roll the chilled dough out to your desired thickness and cut into shapes with cookie cutters.
Step 3: Bake
- 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 and the centers are set.
💡 Make-Ahead & Storage: The dough can be kept chilled for up to 2 days before rolling, or frozen for up to 3 months.
Original Recipe Scan
