Buttermilk Sugar Cookies
This is a reliable dough that bridges the gap between a classic sugar cookie and a soft tea cake. The acidity in the buttermilk reacts with the leavening to lift the dough just enough to keep it light, even with its substantial weight.
Mind the chill time
If you try to roll this dough warm, it will stick to everything and lose its edge definition. Commit to the full chilling period to ensure the butter sets.
- Stand mixer with paddle attachment
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
What goes in.
- 1 cupunsalted butter, softened
- 1.5 cupsgranulated sugar
- 1large egg
- 0.5 cupbuttermilk
- 1 tspvanilla extract
- 3.5 cupsall-purpose flour
- 1 tspbaking powder
- 0.5 tspbaking soda
- 0.5 tspsalt
Firming the fat
Divide the dough into two discs before chilling. Thinner discs cool faster and are significantly easier to roll out evenly once removed from the fridge.
The method.
Cream the fats and sugars
Beat the butter and sugar on medium-high until pale and fluffy. Add the egg and vanilla, beating until the mixture is cohesive.
Incorporate buttermilk
With the mixer on low, add half the buttermilk, followed by a third of the flour mixture. Alternate, ending with flour, until just combined.
Chill the dough
Wrap the dough into two discs. Refrigerate for at least two hours until completely firm to the touch.
Roll and cut
On a lightly floured surface, roll the dough to a thickness of 1/4 inch. Use cutters to shape and place onto parchment-lined sheets.
Bake
Bake at 350°F (175°C) for 10-12 minutes. Pull them from the oven the moment the edges turn barely blonde; they should not brown significantly.
Other turns to take.
Lemon Glazed
Whisk powdered sugar with fresh lemon juice and zest, then brush over cooled cookies.
Spiced
Add 1 teaspoon of ground cardamom or nutmeg to the dry ingredients for a deeper aromatic profile.
When it doesn't go to plan.
Use a bench scraper to lift the cut cookies; it keeps them from distorting before they hit the pan.
If the dough becomes too soft while cutting, slide the pan into the freezer for five minutes before baking.
Do not over-mix once the flour is added, or the cookies will turn out tough rather than tender.
The ones that keep coming up.
Can I use low-fat buttermilk?
Yes, standard cultured buttermilk works fine. Avoid powdered buttermilk substitutes if possible, as they lack the necessary acidity.
How long do these stay fresh?
Stored in an airtight container, they keep their texture for up to four days.