Lydia Mummert'S Sugar Cookies
Sweet, soft sugar cookies with a hint of vanilla, perfect for any occasion and enjoyed by all ages with a crispy exterior and tender interior.
Ingredients
Instructions
- Sift flour, baking soda, and baking powder; set aside.
- Cream shortening and add sugar.
- Add eggs, one at a time, to the creamed mixture.
- Stir in buttermilk.
- Gradually add the flour mixture, 1 cup at a time, stirring well after each addition.
- Drop spoonfuls of dough onto an ungreased cookie sheet.
- Bake until golden brown.
Tips & Substitutions
For best results, ensure your shortening is at room temperature for easier creaming with the sugar. You can substitute half of the shortening with butter for a richer flavor. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. These cookies can be customized with sprinkles or chocolate chips for added flair.
Serving Suggestions
These sugar cookies are delightful on their own but can also be enjoyed with a glass of milk or paired with tea or coffee for a cozy treat. For a festive touch, frost them with icing and decorate with sprinkles. They also make a great addition to dessert platters alongside other treats like Cinnamon Raisin Yeast Bread or Nutty Canadian Cheese Block for a diverse selection.
Storage & Reheating
Store leftover sugar cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag, where they can last for up to three months. To reheat, simply warm them in the microwave for a few seconds or in a preheated oven at 350°F until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lydia Mummert'S Sugar Cookies contains roughly 298 calories, with 4g protein, 34g carbohydrates, and 11g fat. It is a good source of iron (11% 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 make these cookies without eggs?
Yes, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will provide moisture and binding similar to eggs, making the cookies a bit softer in texture.
What if I want to make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure the blend contains xanthan gum, or add 1/2 teaspoon per cup of flour to help bind the ingredients and maintain the cookie's structure.
How can I ensure my cookies are uniform in size?
To achieve uniform cookies, use a cookie scoop or a tablespoon to measure out the dough. This will help you portion the dough evenly, ensuring that all cookies bake at the same rate and have a consistent size.
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).