Janet'S Sugar Cookies
Sweet, buttery sugar cookies with a hint of vanilla and cinnamon-sugar topping, perfect for holidays, parties, or casual treats for all ages.
Ingredients
Instructions
- Soften the butter to room temperature by setting it out; do not microwave.
- Mix in the eggs and sugar and beat well.
- Add salt, baking powder, and baking soda; beat well again.
- Add vanilla and buttermilk.
- Add flour and mix until a uniform dough is formed.
- Chill dough in the refrigerator for at least 2 hours.
- Cover the dough with plastic wrap to keep moist.
- Roll out the chilled dough about 1/4-inch thick.
- Bake in the oven at 350° to 375° until the bottoms are brown.
- Use cookie cutters to cut out shapes; brush with beaten egg whites and sprinkle with cinnamon-sugar before baking.
Tips & Substitutions
To enhance the flavor of your sugar cookies, consider adding a teaspoon of almond extract along with the vanilla. If you don't have sour cream, plain yogurt can be a great substitute. For a fun twist, try rolling some dough in colored sugar before baking for a festive touch. Make sure to chill the dough thoroughly to ensure the cookies hold their shape while baking.
Serving Suggestions
These sugar cookies are perfect for decorating with icing or sprinkles for special occasions. They pair beautifully with a glass of milk or a warm cup of tea. For a delightful dessert spread, serve alongside a slice of Sour Cream Blueberry Pie or offer them at a festive gathering with other sweet treats.
Storage & Reheating
Store leftover sugar cookies in an airtight container at room temperature for up to one week. To keep them fresh, you can also freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. To enjoy them, simply thaw at room temperature or warm in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Janet'S Sugar Cookies contains roughly 152 calories, with 3g protein, 22g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 485mg per serving (21% 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 a different type of flour for this recipe?
Yes, you can use whole wheat flour for a healthier version, but the texture will be denser. If you want to maintain the lightness of the cookies, stick with all-purpose flour. For gluten-free options, a 1:1 gluten-free baking flour can work well, but make sure it contains xanthan gum for better texture.
How can I make these cookies softer?
To achieve softer cookies, make sure not to overmix the dough after adding the flour and be careful not to overbake them. Baking just until the edges turn golden will help retain moisture. Additionally, adding an extra tablespoon of butter or a bit more sour cream can enhance the softness.
What can I do with leftover cookie dough?
Leftover cookie dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. You can also freeze it for up to three months. When ready to use, simply thaw in the refrigerator overnight and roll out as usual. Alternatively, scoop out and freeze individual cookie portions for quick baking anytime.
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).