Grandma Amico's Buttermilk Sugar Cookie Cutouts
Grandma Amico made the best buttermilk sugar cookies. These cookies are soft and fluffy and a family tradition for us. Not just for the holidays, but whenever we get the urge for cookies, we make these. I will also leave dough in the fridge for up to a week and make cookies whenever I like. Dough freezes well for later cookie baking.
Recipe Summary
Ingredients
Directions
Cook's Notes:
Make sure to use a level teaspoon of baking soda and a heaping teaspoon of baking powder.
Grandma Amico used to say to never combine different cookie shapes on a sheet because different cookie shapes differ in size, and therefore vary in cooking time. If you don't cook them long enough, they will fall. If you cook them too long, they will brown on the edges and get hard. Over the years, I have had to vary the cooking time and temperature of these cookies depending on the oven I used, so it's always good to do a small test batch before you commit to a baking time and temperature. If you find your cookies are flat, you need to lower the temperature and bake a little longer.
The frosting is easiest to work with not chilled, as it spreads better on the cookies.