Big Soft Sugar Cookies
Soft, chewy sugar cookies with a hint of vanilla, perfect for any occasion. Their melt-in-your-mouth texture and sweet flavor make them a family favorite.
Ingredients
Instructions
- Cream sugar and vegetable shortening until well combined.
- Add eggs and buttermilk, mixing thoroughly.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Drop a teaspoon of dough onto a cookie sheet lined with parchment paper.
- Flatten each cookie with a small jar or object dipped in milk and then in a mixture of 2 tablespoons sugar and 1 tablespoon flour.
- Bake at 350°F (175°C) for 10 to 12 minutes or until edges are lightly golden.
- Remove from oven and let cool slightly before transferring to a wire rack.
Tips & Substitutions
For a softer texture, ensure you don't overmix the dough once the dry ingredients are added. If you don't have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. To enhance flavor, consider adding a teaspoon of almond extract along with the vanilla. For a twist, try incorporating chocolate chips or butterscotch morsels into the dough.
Serving Suggestions
These cookies are delightful on their own but can also be paired with a glass of cold milk or a cup of tea for a comforting treat. For a fun dessert platter, serve them alongside other favorites like butterscotch morsel cookies or a slice of old fashioned peach cobbler. They make excellent gifts when packaged in decorative boxes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply warm them in a preheated oven at 350°F (175°C) for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Big Soft Sugar Cookies contains roughly 217 calories, with 4g protein, 38g carbohydrates, and 3g fat. It is a good source of calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of vegetable shortening?
Yes, you can substitute butter for vegetable shortening in this recipe. However, using butter will give the cookies a richer flavor and slightly different texture. Make sure to soften the butter to room temperature for easier mixing.
Why did my cookies spread too much while baking?
Cookies that spread too much may be due to too much fat or not enough flour. Ensure you measure your ingredients accurately. Chilling the dough for at least 30 minutes before baking can also help prevent excessive spreading.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Feel free to fold in your favorite mix-ins like chocolate chips, nuts, or dried fruit into the dough before baking. Just be mindful not to add too many, as it may affect the texture and baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).