“Old and young alike love these big, moist cookies, they are good "keepers". They stay soft for days if properly stored in an air-tight container. I think the buttermilk is the key ingredient.” - by Starr Tharp
Ingredients
Adjust Servings
Original recipe yields 4 dozen
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
- Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.
- Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie.
- Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.
Nutrition
Amount Per Serving (24 total)
- Calories
- 237 cal
- 12%
- Fat
- 8.8 g
- 14%
- Carbs
- 37.2 g
- 12%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"i made these cookies today, and personally i think that no sugar cookies should have nutmeg in them! No offense though. everybody has different tastes. the dough had a very good texture!..." See more"
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