Description
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.
Ingredients
- 1 cup white sugar
- ½ cup shortening
- ½ cup buttermilk
- 1 egg
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup confectioners’ sugar, or more as needed
- 1 tablespoon milk, or more as needed
Instructions
- Mix sugar
- shortening
- buttermilk
- and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
- Combine flour
- baking powder
- baking soda
- vanilla extract
- and salt in a bowl. Beat into sugar mixture
- 1/2 cup at a time
- mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
- Bake in the preheated oven until bottoms begin to lightly brown
- 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack
- 15 to 30 minutes.
- Combine confectioners’ sugar and milk in a bowl. Mix into a paste
- adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 24