A thicker, softer sugar cookie than the classic rolled version — the buttermilk gives these a gentle tang and a tender, almost cakey crumb that holds up beautifully to frosting. Rolled out to a generous half-inch and baked at 400°, they come out substantial and soft rather than crisp. Mary April passed this one down from Eleanor, and it’s the kind of recipe that feels older than it looks — the dissolved baking soda in buttermilk is a farmhouse technique that predates the convenience of commercial baking powder. A big batch cookie, perfect for a holiday spread.
Ingredients
4 c flour
2 c sugar
2 tsp baking powder
1 c butter, softened
2 eggs, slightly beaten
1 tsp baking soda
1 c buttermilk
1 tsp vanilla
Instructions
In a large bowl, mix together the flour, sugar, and baking powder.
Add the butter and work into the flour mixture.
Slightly beat the 2 eggs and add to the flour mixture. Mix well.
Dissolve the baking soda in the buttermilk and stir to combine.
Add the buttermilk mixture and vanilla to the dough. Mix until a soft dough forms.
Wrap the dough and refrigerate until firm enough to roll, at least 30 minutes.
Preheat oven to 400°F.
Roll out the dough on a lightly floured surface to ½-inch thickness.
Cut out cookies with cookie cutters and place on an ungreased baking sheet.
Bake at 400°F for approximately 10 minutes, until just set.
Cool completely before frosting.
Via Eleanor: This recipe came to Mary April from Eleanor — one of those passed-down recipes that carries a name but not always a last name. The dissolved baking soda in buttermilk is a classic farmhouse technique that gives these cookies their tender lift.
Also try: Mary April’s Sugar Cookies — a crisper, thinner version using shortening.
