Buttermilk Sugar Cookies (A Soft & Puffy Holiday Classic!)

Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly soft, perfectly puffy, and with a tender, “cake-like” crumb? This incredible, “Grandma Amico’s” Old-Fashioned Buttermilk Sugar Cookie is that perfect, timeless tradition. We’re talking a rich, tender, and unbelievably soft cut-out cookie, perfect for decorating with a simple, sweet glaze and a rainbow of festive sprinkles.

This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the crispy, crunchy, or flat sugar cookies of years past. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and easy-to-roll cookie that bakes up “puffy” and soft every single time. This is the perfect, sturdy “blank canvas” for all your holiday decorating.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Soft & Puffy” Holiday Cookie

What makes this “Grandma’s” sugar cookie so spectacularly delicious is its incredible, deep flavor and its wonderful, perfectly soft and cake-like texture. This recipe is a masterpiece of classic, old-fashioned baking. The “magic” of this recipe is its “secret-weapon” ingredient list. The cookie dough gets its signature, old-fashioned, “melt-in-your-mouth” tenderness from using all shortening instead of butter, which is the key to a cookie that is unbelievably soft and bakes up perfectly puffy and tender. The second secret, buttermilk, reacts with the leavening to create a wonderfully “cake-like” crumb and a subtle, classic tang.

Metric	Time / Level
Total Time	4 hours (includes 2+ hours chilling)
Active Prep Time	30 minutes
Difficulty Level	Easy
Servings	About 4-5 dozen cookies

The Baker’s Pantry: The Essential Ingredients

This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.

• The Cookie Dough (The “Softness” Secret!):
  • Shortening: This is the number one, old-school “Grandma’s secret” to the most incredible texture! While butter provides flavor, vegetable shortening (like Crisco®) is the key that provides an incredibly tender, “short” texture and, most importantly, prevents the cookies from spreading in the oven, allowing them to bake up thick, puffy, and soft.
  • Buttermilk: The “magic” acid! The tang from the buttermilk is a classic, old-fashioned flavor, but its main job is to react with the baking soda to create a powerful leavening, which is the secret to the cookie’s soft, fluffy, and “cake-like” crumb.
  • Baking Powder & Baking Soda: This “magic” duo is the key to a cookie that is both soft and tender! The baking soda reacts with the acidic buttermilk, while the baking powder gives it that final, gentle “puff” and light, soft texture.
• The “Simple” Frosting:
  • Confectioners’ Sugar & Milk: A simple, classic, “no-fail” paste-style frosting that is the perfect, sweet “glue” for all your festive sprinkles.

The Baker’s Masterclass: The Secrets to a Perfect “Puffy” Cut-Out Cookie

This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.

1. The “All-Shortening” Secret is KEY!: This is the most important secret to this recipe’s unique, tender texture. By using all shortening, you are guaranteeing a cookie that will be incredibly soft, will rise high, and will not spread and flatten out like an all-butter cookie. This is the key to that classic, old-fashioned, “cake-like” softness.
2. The “Long Chill” is NON-NEGOTIABLE!: This is the single most important, professional secret to this cookie. When you first mix the dough, it will be very soft. You must chill the dough for at least 2 hours (or overnight!). This crucial, patient step is the key that solidifies the fat, which is the magic that will make the soft dough firm, easy to roll, and will prevent your beautiful, sharp-edged cookie cut-outs from spreading in the oven.
3. The “Low & Slow” Bake: The secret to a cookie that is perfectly soft and pale (not hard and crunchy) is to not overbake it. This recipe’s “low and slow” 325°F oven is the key. This gentle, “cool” bake is the secret that sets the cookie’s shape and cooks it through without the butter and the edges browning too quickly.
4. Don’t Overmix!: The secret to a tender, not tough, cookie is to not overwork the dough. After you have created your shortening-and-sugar base, you will sift in your flour mixture and mix on a low speed just until the dough comes together.

Step-by-Step to the Best “Grandma’s” Buttermilk Sugar Cookies

This elegant, festive dessert is a joy to prepare.

Part 1: The Art of the “Old-Fashioned” Soft Dough

Step 1: In a large bowl with an electric mixer, beat your 1 cup of white sugar, 1/2 cup of shortening, the 1/2 cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract together until the mixture is creamy.

Step 2: In a separate, large bowl, whisk together your 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Step 3: With your mixer on a low speed, add your dry ingredients to your wet ingredients, about 1/2 cup at a time, beating well after each addition until a soft dough forms.

Step 4 (The Most Important Step!): Pat the soft dough into a square shape, wrap it tightly in plastic wrap, and refrigerate it until it is firm, for at least 2 hours, or preferably overnight.

Part 2: The “Roll-and-Cut” to Perfection

Step 1: When your dough is chilled, preheat your oven to a gentle 325°F ($165^{\circ}C$).

Step 2: On a lightly floured surface, roll your chilled dough out to your desired thickness (1/4-inch is a great, sturdy, but soft standard).

Step 3 (The Fun Part!): Cut the dough into your desired shapes with your favorite cookie cutters.

Step 4: Place your cookies on an ungreased baking sheet, about 1 1/2 inches apart.

Step 5: Bake for 8 to 12 minutes. You will know they are perfectly done when the bottoms are just beginning to turn a beautiful, light golden brown.

Let the cookies cool on the pan for a few minutes (they will be soft!) before you transfer them to a wire rack to cool completely.

Part 3: The Simple Glaze & Festive Finish

Step 1: In a small bowl, combine your 1 cup of confectioners’ sugar and 1 tablespoon of milk. Stir until it forms a smooth paste, adding more sugar or milk, one drop at a time, until the frosting reaches your desired consistency.

Step 2: Thinly spread the frosting onto your cooled cookies and immediately cover them with your favorite festive sprinkles!

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What to Serve With Your Sugar Cookies

These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.

• The Perfect Blank Canvas: These cookies are the perfect, sturdy, and flavorful base for decorating!
• A Cozy Treat: They are the perfect, delicate bite to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.

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Storage and Make-Ahead Tips

These are the ultimate make-ahead holiday cookie!

• Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
• Storage: Store the finished, baked (and un-frosted) cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 2 weeks.
• Freezing: This dough freezes beautifully! You can freeze the unbaked dough disk (for up to 3 months), or the unbaked, cut-out cookies.

Frequently Asked questions (FAQs)