Buttermilk Sugar Cookies

A soft buttermilk sugar cookies that is easy and inexpensive to make. The recipe stirs up quickly from just a few ingredients that normally is on hand. This old fashion cookie is soft and very delicious.

The batter is light and fluffy, almost like a pound cake batter. Just drop them by the spoonful on to the cookie sheet and sprinkle with sugar. The cookie puffs up and lightly browns on the bottom while baking.

Buttermilk Sugar Cookies

  • Servings: 30 servings
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour all purpose
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 baking soda
  • 1/2 cup buttermilk
  • 1 /2 teaspoon ground cardamom (optional)

Directions:

Preheat oven 375 degrees. Prepare cookie sheets with vegetable spray or cover with parchment paper.

In a mixing bowl cream shortening and sugar on medium speed until light and fluffy. Add eggs one at a time on low speed until blended and vanilla. Sift flour with baking powder, salt , soda and cardamom in to a separate bowl. Alternate adding flour mixture and buttermilk on slow speed until blended.

Drop by the teaspoons full two inches apart on the prepared cookie sheets. Bake at 375 degrees until light brown around the edges. Don’t over bake so the cookies remain soft. Let the cookies cool for 2 minutes on the baking sheet before removing them to a cooling rack.

8 Comments Add yours

  1. Tatjana says:

    Wonderful twist with the cardamom. What kind of shortening did you use?

    Liked by 1 person

    1. trkingmomoe says:

      I used Crisco shortening. I also used powdered buttermilk that I just mix with water. This is an old recipe to keep in the recipe box for when you are out of money and ideas. Thanks for taking the time to comment.

      Liked by 1 person

      1. Tatjana says:

        There is no Crisco shortening where I live so I guess I could use regular oil?

        Liked by 1 person

        1. trkingmomoe says:

          Use butter as a substitute for shortening. You beat the sugar with shortening and egg, to add air to make them puff. Butter will do the same thing. Oil will only make a flat cookie and crispy in texture. The air in the batter expands when heated while baking and that makes a soft cake like cookie. .

          Liked by 1 person

  2. I’ve never seen a cookie recipe with buttermilk, sounds so good!
    Jenna

    Liked by 1 person

    1. trkingmomoe says:

      It is an old recipe. Butter milk was something they had on hand so they used it often in baking. Sometimes a cookie recipe like this is called a tea cake.

      Thanks for stopping in and commenting.

      Liked by 1 person

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