New this month
Get the Allrecipes magazine

Starr's Soft Sugar Cookies

"Old and young alike love these big, moist cookies, they are good "keepers". They stay soft for days if properly stored in an air-tight container. I think the buttermilk is the key ingredient."
Added to shopping list. Go to shopping list.

Ingredients

servings 237 cals
Original recipe yields 24 servings (4 dozen)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
  3. Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.
  4. Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie.
  5. Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.

Nutrition Facts


Per Serving: 237 calories; 8.8 g fat; 37.2 g carbohydrates; 2.9 g protein; 26 mg cholesterol; 200 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I found them heavenly and I plan to make them again:)

Most helpful critical review

i made these cookies today, and personally i think that no sugar cookies should have nutmeg in them! No offense though. everybody has different tastes. the dough had a very good texture!

Most helpful
Most positive
Least positive
Newest

i made these cookies today, and personally i think that no sugar cookies should have nutmeg in them! No offense though. everybody has different tastes. the dough had a very good texture!

I found them heavenly and I plan to make them again:)

I made these yesterday...and today...they are a distant memory. Fantastic and Delicious. Easy to make and disappear like a magic trick. I replaced the butter and shortening with margarine. So so...

they are amazing!!!!!

I was really disappointed that the consistency was for a drop cookie, not a cut out. need to change the picture

Despite the shaped cookies in the picture and the review that said the dough had a good consistency, these cookies are a batter cookie, not a dough cookie... in other words, they cannot be rolle...

Love these they are so soft and delicious! My new favourite cookie recipe!

Wonderful cookie! I skipped the raisins. They were a huge hit, even had people ask for the recipe. Very good cookies!