Buttermilk Sugar Cookies
Old-fashioned buttermilk sugar cookies are soft, buttery cookies that hold up to being cut out and frosted! Serve chilled or at room temperature!
Servings 28 cookies
Calories 350kcal
Ingredients
- 1 cup butter softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 cups all-purpose flour can add an additional ½ cup of flour if necessary
Buttercream Frosting
- 1 cup butter softened
- 6 cups powdered sugar
- 6-8 Tablespoons milk or buttermilk
- 2 teaspoons vanilla extract
- food coloring optional
Instructions
- Cream butter and sugar until fluffy in a stand mixer (or mix using a handheld electric mixer).
- Add eggs and vanilla extract.
- Add buttermilk and mix until smooth.
- Mix in baking soda, baking powder and salt.
- Add flour and mix until a soft dough forms. Since the dough needs to chill, it will be soft and slightly sticky, but should still form into a nice ball.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 2 hours, until firm.
- Preheat oven to 350 degrees.
- Once chilled, divide the dough in half and roll each section ½" thick on a lightly floured surface. Cut with cookie cutters. Repeat until all cookie dough has been rolled and cut.
- Place cookie cutouts on ungreased baking sheets.
- Bake cookies for 10-11 minutes.
- Allow cookies to cool 5 minutes before transferring to a wire cooking rack.
- Beat frosting ingredients together until smooth using an electric mixer or a stand mixer. Frost cookies with buttercream.
Video
Notes
These cookies are delicious when stored at room temperature. Allow the frosting to set for at least an hour before covering the cookies with plastic to keep them fresh for up to 3 days. You can also store the cookies in an airtight container. Do not stack the cookies higher than two layers.
You can also chill the cookies. Place the tray of cookies in the refrigerator until the frosting sets. Then wrap the cookies individually in plastic wrap to keep them fresh in the refrigerator for up to 3 days.
This recipe makes 28 LARGE 3 ½" cookies when rolled out to ½" thick. If you use a smaller cookie cutter or roll the dough out to ¼", you'll easily get 4 dozen cookies per batch. If rolling out to ¼" thick, reduce the baking time to 7-9 minutes.
Nutrition
Calories: 350kcal