This is the best homemade Christmas sugar cookies recipe, which makes sugar cookies that are so light and fluffy, you’re sure to love them!
The VERY Best Homemade Sugar Cookies Recipe!
This homemade sugar cookies recipe makes the best light and fluffy sugar cookies! These sugar cookies are perfect for Christmas, Valentine’s Day or a tasty snack anytime!
- Yield: 4 dozen
2 cups sugar
1 cup shortening
1 tsp. vanilla
1 cup buttermilk
3 tsp. baking powder
1 tsp. baking soda
6 cups all purpose flour
- Cream together the sugar, shortening, eggs and vanilla.
- Add buttermilk. Stir well.
- Add the dry ingredients. Mix until smooth.
- Roll into balls and drop about 3 inches apart on a greased cookie sheet or silpat.
- Wet the tips of your fingers, smash down each cookie and sprinkle with sugar or colored sugar. If you prefer, you can roll out the cookies.
- Chill for 2 hours.
- When ready to make the cookies, preheat the oven to 350°.
- Roll out the dough. The dough will be very sticky.
- Cut with a cookie cutter and place on a cookie sheet.
- Bake for 5-10 minutes, just until golden.
- This recipe can be easily halved.
- When you make this recipe, make sure to use shortening and not butter. The shortening is what makes the cookies light and fluffy. If you substitute butter, the sugar cookies will turn out flat and crunchy instead of light and fluffy, which is not what you want in a sugar cookie.
Buttercream Frosting Recipe
3 cups powdered sugar (If sugar is lumpy, you may want to sift it.)
1/3 cup butter or margarine, softened
1 tsp. vanilla
1–2 Tbsp. milk
- Mix sugar and butter.
- Add vanilla.
- Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency.
- This frosts about one 9×13 cake, two 8 inch cakes or 1 dozen cupcakes.
- You can store this frosting in the fridge for several weeks.
This easy sugar cookies recipe and the buttercream frosting are from volume 1 of our cookbook:
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When you cut this recipe in half, how many eggs do you use? Thanks!
Use one egg then beat another egg with a fork in a bowl and use about 2 Tbsp. or half of it- the rest of the egg that is left you can save and use in scrambled eggs or in another recipe. Usually one egg is about 1/4 of a cup or 4 Tbsp. so that is why I said use 2 Tbsp.
Have you ever tried making these dairy free? Trying to decide if it’s worth trying to sub in other ingredients. My 1 year old is still reacting to dairy, though I can eat it now i weaned, but my body does feel better when I also remain dairy free.
No they would not be the same at all I am afraid if you leave out the buttermilk
These were delicious! I just used whole milk and they still turned out great! We did use the frosting to.?
They do ok with the milk and Tawra uses milk quite often but there really is a big difference in the texture with the buttermilk. They seem to be lighter and fluffier but these cookies really are good no matter which you use thank you.