Buttermilk Roll-Out Cookies
Buttermilk roll-out cookies offer a tender, buttery flavor with a hint of vanilla, perfect for holiday gatherings or everyday treats for all ages to enjoy.
Ingredients
Instructions
- Cream the shortening, sugar, and eggs until well combined.
- Add baking soda to the buttermilk and pour into the creamed mixture.
- Stir in vanilla, baking powder, and flour until a dough forms.
- Wrap the dough in waxed paper and refrigerate overnight.
- Roll out the chilled dough on a floured surface and cut into desired shapes.
- Bake at 375°F for 5 to 7 minutes, depending on the size of the cookies.
Tips & Substitutions
For better flavor, consider using unsalted butter instead of Crisco, which can enhance the richness of the cookies. If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Roll the dough to about 1/4 inch thickness for the best texture and ensure your baking sheets are lined to prevent sticking.
Serving Suggestions
Serve these delightful cookies with a glass of cold milk or a cup of tea. They can be decorated with icing or sprinkles for special occasions. For a festive twist, pair them with Zesty Corn Stuffing Balls for a fun flavor combination during gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag. To reheat, pop them in a 350°F oven for about 5 minutes to restore freshness and softness.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Roll-Out Cookies contains roughly 1415 calories, with 4g protein, 318g carbohydrates, and 3g fat. It is an excellent source of calcium (29% of the Daily Value). Note that it is relatively high in sodium, at 926mg per serving (40% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may alter the texture slightly. Start with 3 cups of whole wheat flour and 2 cups of all-purpose flour to maintain some lightness in your cookies.
How can I make these cookies more flavorful?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the dough. You can also incorporate citrus zest for a refreshing twist or mix in some chocolate chips or nuts for added texture.
What should I do if my dough is too sticky?
If your dough is sticky, try chilling it for a bit longer or gradually add more flour while kneading until it reaches a workable consistency. Make sure to flour your work surface well to prevent sticking while rolling out.
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).