• Cooking Time: 6 to 7
  • Servings: 48 to 60
  • Preparation Time:


These are a great little cookie for the holidays. Not super soft by any means, but more tender than a lot of crispy sugar cookies.


  • 2 3/4 cups ap flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, very soft
  • 1/2 cup buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract


  • In a medium bowl, sift together flour, baking powder, baking soda and salt.
  • In a large bowl, cream together sugar and butter. Beat in buttermilk, egg and extracts.
  • With the mixer on low speed or by hand, add in the flour mixture, mixing until no flour remains.
  • Divide dough into two pieces.
  • Wrap in plastic wrap and freeze for at least 2 hours.
  • Preheat oven to 375F.
  • Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes.
  • Transfer cookies to a parchment lined baking sheet.
  • Reroll remaing dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
  • Bake for 6-7 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown).
  • Cool completely on a wire rack before icing.
  • Makes 4-5 dozen, depending on cookie cutter size.

Categories: Cookies  Dessert  Mixer  Oven 

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved