“These are a soft, delicious, sugar cookie but with a hint of buttermilk. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled.” - by Dana Wrightsman
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition
Amount Per Serving (36 total)
- Calories
- 157 cal
- 8%
- Fat
- 6.4 g
- 10%
- Carbs
- 22.3 g
- 7%
Based on a 2,000 calorie diet
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Reviews (32)
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"Many have commented that these have little taste. Well, that's because these cookies are best when iced. They are supposed to be that way. A dear neighbor used to bake these for our family every ye..." See morear at Christmas. I had the recipe but misplaced it when we moved away. Only last week, we were in a delightful Mennonite bakery and saw these cookies labeled Buttermilk cookies. My children were so excited. I got right online and found the recipe here. Dana, thanks for posting this wonderful recipe. These cookies are cake like in texture and simple in flavor. When used with cookie cutters they puff up wonderfully and are easy for children to decorate. We have often added peppermint or lemon to the icing."
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