Soft Sugar Cookie Recipe

4.5 3 3
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Soft Sugar Cookie Recipe

Read Reviews
4.5 3 3
Publisher Photo
This recipe has been in the family for four generations. When I got married, Mom made sure to pass this recipe along. For variation, I sometimes eliminate the raisins and sprinkle the tops with colored sugar or leave them plain and frost when cooled.
MAKES:
39 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min./batch
MAKES:
39 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Raisins

Directions

In a large bowl, cream shortening and sugar until light and fluff. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours (the dough will be very soft).
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Place a raisin in the center of each cookie. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Soft Sugar Cookies in Best of Country Cookies 1999, p28

Nutritional Facts

2 each: 105 calories, 4g fat (1g saturated fat), 11mg cholesterol, 93mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 2g protein.

  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Raisins
  1. In a large bowl, cream shortening and sugar until light and fluff. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours (the dough will be very soft).
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Place a raisin in the center of each cookie. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Soft Sugar Cookies in Best of Country Cookies 1999, p28

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sewsal User ID: 2105914 264357
Reviewed Apr. 5, 2017

"these cookies are great. very soft nd flavorful. I rolled in balls and rolled in sugar. I did a extra cup of flour as the dough was very sticky. I think I'll replace my old standby for these"

MY REVIEW
Antonina39965 User ID: 6413731 28231
Reviewed Mar. 22, 2012

"I love this soft sugar cookies. They are really soft and tasty, my family liked them a lot."

MY REVIEW
jmkasprak User ID: 2880256 35915
Reviewed Feb. 6, 2012

"I put frosting on my cookies. The flavor was very good, but mine were a little flat."

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