I received this buttermilk-sugar cookie recipe from a friend in Shipshewana, IN which has a large Amish community. A beautiful place to visit!!!

Dawn
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

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  • In a large bowl, cream together the shortening and white sugar until smooth. Beat in eggs one at a time, and stir in vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture alternately with the buttermilk until a soft dough forms. Drop by teaspoonfuls onto prepared cookie sheets.

  • Bake for 10 minutes in preheated oven, or until light brown. Cool on wire racks.

  • In a medium bowl, blend together melted butter and confectioners' sugar until smooth. Gradually stir in milk until frosting reaches the desired consistency. Mix in food coloring, if desired. Spread onto cooled cookies, and place frosted cookies on waxed paper or cooling racks until frosting is set.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

305.4 calories; 3.6 g protein; 43.2 g carbohydrates; 41.6 mg cholesterol; 143.2 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/17/2003
This sugar cookie recipe was very good. I used one cup of butter instead of the shortening and I didn't have any buttermilk so I used 3 tablespoons lemon juice and put it in a one cup measuring cup and then filled the rest of the measuring cup up with milk (a buttermilk subsitute) and the cookies turned out great. The only thing that surprised me was that the recipe stated that it makes 2 dozen I ended up with over 40 cookies and had to triple the frosting (and the cookies I made were very large). That's okay because I had plenty to give away to family. Overall it's a very yummy and soft cookie that I will make again. Read More
(8)

Most helpful critical review

Rating: 1 stars
09/25/2006
I was very excited to make these cookies. Everyone said they were "cake like" just what I was looking for. I guess I should have paid more attention to the reviewers comments on the "bland flavor". Read More
(6)
24 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
09/16/2003
This sugar cookie recipe was very good. I used one cup of butter instead of the shortening and I didn't have any buttermilk so I used 3 tablespoons lemon juice and put it in a one cup measuring cup and then filled the rest of the measuring cup up with milk (a buttermilk subsitute) and the cookies turned out great. The only thing that surprised me was that the recipe stated that it makes 2 dozen I ended up with over 40 cookies and had to triple the frosting (and the cookies I made were very large). That's okay because I had plenty to give away to family. Overall it's a very yummy and soft cookie that I will make again. Read More
(8)
Rating: 1 stars
09/25/2006
I was very excited to make these cookies. Everyone said they were "cake like" just what I was looking for. I guess I should have paid more attention to the reviewers comments on the "bland flavor". Read More
(6)
Rating: 2 stars
04/01/2005
These were more like little cakes than cookies. A bit bland as well. I added melted chocolate to part of the batter to flavor it up! Read More
(4)
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Rating: 5 stars
04/03/2007
This is a very specific kind of cookie - for most people's taste it MUST be frosted. It is dense and cake like - without frosting it is decidedly bland. With the addition of the sweet frosting it becomes a killer cookie. I actually use a slightly different buttercream frosting and frost heavily - often adding sprinkles coconut or other finishing touches. My advice - if you are looking for a traditional "eat it plain" sugar cookie - this is not it. If you're looking for an dense cakelike base cookie to add a sweet frosting - awesome! Read More
(4)
Rating: 5 stars
10/07/2003
This is my favorite sugar cookie recipe. It is excellent and I have used it countless times. It is a soft cookie and excellent frosted. It can be decorated for the different seasons of the year by changing the frosting color. Again it is very delicious! Read More
(4)
Rating: 2 stars
04/11/2005
This recipe creates very cake-like "cookies;" they're really more like little sponge-cakes. The cookies are also really bland so frosting is the only thing that adds flavor to them. This is the recipe for you if this is the type of "cookie" you want. It seems like the cake you would use for Boston Cream Pie or a sponge cake filled with strawberries. In fact I think serving these topped with fresh strawberries and whipped cream would be delicious. If you're going to use these as cookies I suggest substituting real butter for the shortening to add more flavor and baking them for 12-13 minutes to create a little more of a cookie texture but they're still going to be little sponge cakes! Read More
(3)
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Rating: 5 stars
12/16/2004
My kids loved making these cookies!! We love soft cookies and these were perfect. The prep time for us only took about 15 minutes...we used a measuring spoon to scoop the dough...it worked like an ice cream scooper! And we lightly sprayed the cookie sheets instead of using parchment paper. The 1st few batches we made we added sprinkles before baking...the last couple batches we added the icing and then set them in the frige to harden. In less than 2 hours we had all the cookies made and passed out to our neighbors for the Holidays! And they all loved the cookies!!! So thanks so much for a great easy and fast receipe!!!! Read More
(3)
Rating: 3 stars
12/01/2003
The recipie was easy to follow and made pretty good cookies. The baking time needed to be doubled before the middles were no longer goo (even after they were cooled.) Read More
(3)
Rating: 5 stars
12/01/2003
The BEST sugar cookie I've ever had! I'll never use another sugar cookie recipe! Read More
(3)