Recipe by Kim
"Make yourself a really big batch of these old fashioned buttermilk sugar cookies, because you will have to share."
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I substituted butter for the lard. The dough is very sticky. Here's a great way to handle it: Chill it in the refrigerator. Roll it out 1/4" thick between two sheets of way paper. Freeze this rolled out dough. When ready to use, peel wax paper from one side, set the was paper back in place, flip over and peel the wax paper from the other side. Cut out with cookie cutters. Soft cookies. Frosting makes them sweeter.
These are wonderful, if you like fat, soft cookies (which we do)! Great flavor. I had a little trouble with them being too sticky to roll out & cut well (adding more flour should fix that) so I just turned them into drop cookies & iced them with red & green butter frosting. Thanks for sharing!
I was hoping that all of the work that I had to do to make these cookies would be worth it in taste, but I'm sad to I was not. The dough was very sticky and impossible to roll out and cut. The finished product was dry and bland. It was more like a bad biscuit than a cookie. Too bad I wasted 7 cups flour on these!
I thought these cookies where great! Me and my kids loved them. I put colored sugar on top to add decoration.
Required almost 2 extra cups of flour--and that was halving the recipe. I would omit the buttermilk or decrease it WAY down and that will cut down on the need for extra flour. I was so disappointed at having to keep adding and adding flour, while delaying very anxious kids with cutters in hand. Even with four hour refrigeration the dough was sticking all over the wax paper. The result was not only overly anxious kids, but honestly...a VERY BLAND cookie--even by sugar cookie standards bland. Not worth delaying them when it should have been done right the first time.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Cookies XI
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 111
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