Soft Buttermilk Sugar Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
Makesabout 2-1/2 dozen
These taste like the Cinnamon Jumbos that my granny used to make.
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".
easy and super moist
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!
I made this recipe and took the cookies to work. Everyone liked them as much as I do. I will definitely make them again.
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.
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.
Diabetic? With all that sugar?
these are great!