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Soft Buttermilk Sugar Cookies Recipe

Soft Buttermilk Sugar Cookies Recipe

Gatherings are very important to my family, so we have lots of recipes that are favorites. My grandma introduced these cookies into the family a long time ago. The memory of her and these cookies go together!
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch YIELD:33 servings


  • 1/2 cup shortening
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/4 teaspoon ground cinnamon


  • 1. 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).
  • 2. Combine cinnamon and remaining sugar. Drop dough by tablespoonfuls onto greased baking sheets. Sprinkle with cinnamon-sugar.
  • 3. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container. Yield: about 2-1/2 dozen.

Nutritional Facts

1 cookie equals 90 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 123 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.

Reviews for Soft Buttermilk Sugar Cookies

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Reviewed Jul. 20, 2014


Reviewed Dec. 22, 2013 Edited Dec. 30, 2013

"Not a bad recipe, buttermilk added a tang. However, need a ton of sugar/cinnamon. Instead I used a burned butter frosting, giving it a nutty flavor. Would not make this cookie without some kind of frosting to give the cookies a needed "zip"."

Reviewed Oct. 3, 2013

"easy and super moist"

Reviewed Jul. 15, 2013

"These cookies were easy to make and very tasty. We omitted the ground cinnamon sugar but drizzled icing on top after they were baked. They were chewy and soft. Very good!"

Reviewed Nov. 12, 2010

"I made this recipe and took the cookies to work. Everyone liked them as much as I do. I will definitely make them again."

Reviewed Oct. 26, 2010

"I have been trying new recipes recently due to my husband's diagnosis of diabetes. This recipe was enjoyed by the entire family and is one I will use again. We especially liked the unusual light, soft texture."

Reviewed Jan. 30, 2010

"These cookies are very good. I substituted Splenda for the sugar, but this recipe makes so many cookies that sugar shouldn't be an issue unless you eat tons of the cookies at once or you carbs are not controlled."

Reviewed Dec. 2, 2009

"Diabetic? With all that sugar?"

Reviewed Oct. 13, 2009

"these are great!"

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