Time 30m Number Of Ingredients 10 Steps:
Combine 1/2 cup buttermilk and baking soda in a small bowl. Set aside until step 5. In a stand mixer, cream together the butter and sugar. Add eggs, salt, vanilla and 1/2 cup buttermilk. Mix well. Add 3 cups of flour and the baking powder. Blend until combined. Add the buttermilk/baking soda mixture and the last 3 cups of flour. Mix until the flour is completely incorporated. Wrap the cookie dough in plastic wrap and gently press it into a disc. Be sure it is wrapped tightly and refrigerate the dough overnight. When you’re ready to roll out the dough, preheat the oven to 350 degrees. Sprinkle a pastry mat with flour. Divide the dough in half and roll out one-half of the dough, sprinkling flour on top of the dough as needed. Cut out the dough in the shapes you’d like. Place the cookies on a nonstick baking mat. Bake the cookies at 350 degrees for 9-10 minutes, removing them before they are browned. Repeat with remaining dough, rerolling as needed. Allow the cookies to cool, the frost them with buttercream frosting and sprinkles, if desired. Store in an airtight container.
Time 30m Yield about 2-1/2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be moist)., Combine cinnamon and remaining sugar. Drop dough by tablespoonfuls onto greased baking sheets. Sprinkle with cinnamon-sugar. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
Time 28m Yield 48 cookies Number Of Ingredients 9 Steps:
Preheat oven to 375°F. In a small bowl, stir together flour, baking soda, and baking powder; set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. You can also roll the cookies in the sugar sprinkles before baking. Bake for 8-10 minutes or until pale golden. Make sure you don’t overcook or it won’t be chewy! Let stand for 2 minutes before removing to cool on a rack.
Time 2h40m Yield 24 Number Of Ingredients 11 Steps:
Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy. Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets. Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes. Combine confectioners’ sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.
Yield 24 cookies Number Of Ingredients 13 Steps:
In a medium bowl, whisk the flour, baking soda, and salt to combine. In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined. Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper. Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter. Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack. Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired. Frost the cooled cookies and decorate as you wish. Enjoy!
Time 32m Yield 36 serving(s) Number Of Ingredients 13 Steps:
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.
Time 26m Yield 36 Number Of Ingredients 9 Steps:
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.
Time 30m Yield about 3 dozen. Number Of Ingredients 14 Steps:
Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners’ sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.
