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.
Recommended: 25 Recipes for Easter Cookies
- 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
- 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
Reviews for Soft Sugar Cookie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 22, 2012
"I love this soft sugar cookies. They are really soft and tasty, my family liked them a lot."
Reviewed Feb. 6, 2012
"I put frosting on my cookies. The flavor was very good, but mine were a little flat."