Dawn's Sugar Cookies

Dawn's Sugar Cookies

Dawn 0

"I received this buttermilk-sugar cookie recipe from a friend in Shipshewana, IN which has a large Amish community. A beautiful place to visit!!!"

Ingredients 1 h 15 m {{adjustedServings}} servings 306 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in eggs one at a time, and stir in vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture alternately with the buttermilk until a soft dough forms. Drop by teaspoonfuls onto prepared cookie sheets.
  3. Bake for 10 minutes in preheated oven, or until light brown. Cool on wire racks.
  4. In a medium bowl, blend together melted butter and confectioners' sugar until smooth. Gradually stir in milk until frosting reaches the desired consistency. Mix in food coloring, if desired. Spread onto cooled cookies, and place frosted cookies on waxed paper or cooling racks until frosting is set.
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Reviews 17

  1. 24 Ratings


This sugar cookie recipe was very good. I used one cup of butter instead of the shortening and I didn't have any buttermilk so I used 3 tablespoons lemon juice and put it in a one cup measuring cup and then filled the rest of the measuring cup up with milk (a buttermilk subsitute) and the cookies turned out great. The only thing that surprised me was that the recipe stated that it makes 2 dozen, I ended up with over 40 cookies and had to triple the frosting (and the cookies I made were very large). That's okay because I had plenty to give away to family. Overall, it's a very yummy and soft cookie that I will make again.


I was very excited to make these cookies. Everyone said they were "cake like", just what I was looking for. I guess I should have paid more attention to the reviewers comments on the "bland flavor".


This is a very specific kind of cookie - for most people's taste, it MUST be frosted. It is dense and cake like - without frosting, it is decidedly bland. With the addition of the sweet frosting, it becomes a killer cookie. I actually use a slightly different buttercream frosting, and frost heavily - often adding sprinkles, coconut or other finishing touches. My advice - if you are looking for a traditional "eat it plain" sugar cookie - this is not it. If you're looking for an dense, cakelike base cookie to add a sweet frosting - awesome!