Starr's Soft Sugar Cookies

Starr's Soft Sugar Cookies

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"Old and young alike love these big, moist cookies, they are good "keepers". They stay soft for days if properly stored in an air-tight container. I think the buttermilk is the key ingredient."
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servings 237 cals
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Original recipe yields 24 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
  3. Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.
  4. Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie.
  5. Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.


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i made these cookies today, and personally i think that no sugar cookies should have nutmeg in them! No offense though. everybody has different tastes. the dough had a very good texture!

I found them heavenly and I plan to make them again:)

I made these yesterday...and today...they are a distant memory. Fantastic and Delicious. Easy to make and disappear like a magic trick. I replaced the butter and shortening with margarine. So so...

they are amazing!!!!!

Wonderful cookie! I skipped the raisins. They were a huge hit, even had people ask for the recipe. Very good cookies!

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