Q1: Why is my dough so sticky?

It's supposed to be! This is a very soft, high-moisture dough. The long, 2+ hour chill is the non-negotiable secret that will make it perfectly firm, pliable, and easy to roll.

Q2: Why did my cookies spread out and go flat?

The most common culprit is that your dough was not chilled for long enough. The second is that you may have substituted butter for the shortening. The shortening is the non-negotiable secret that guarantees your cookies will hold their beautiful, sharp, "cut-out" shapes.

Q3: Do I really have to use shortening?

For this specific, "Grandma-style" recipe, yes, it is highly recommended. The all-shortening base is the non-negotiable secret to the classic, soft, tender, and "cake-like" texture that doesn't spread.

Q4: What if I don't have buttermilk?

It's easy to make your own "sour milk" substitute! For this recipe, simply add about 1 1/2 teaspoons of either white vinegar or fresh lemon juice to your 1/2 cup of regular milk and let it sit for about 5-10 minutes before you use it.

Q5: Can I make these nut-free?

Yes! This recipe is naturally nut-free, making it a perfect, crowd-pleasing, and safe-to-share cookie for school parties and holiday gatherings.

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

A classic, old-fashioned recipe for ‘Grandma Amico’s Buttermilk Sugar Cookie Cutouts.’ This recipe features a soft, tender dough made with shortening and tangy buttermilk. The dough is chilled for at least two hours before being rolled out, cut into shapes, and baked at a low temperature. The cooled cookies are finished with a simple powdered sugar glaze and festive sprinkles.

Author: Evelyn

Ingredients

For the Cookies:
1 cup white sugar
½ cup shortening
½ cup buttermilk
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
For the Frosting:
1 cup confectioners’ sugar, or as needed
1 tablespoon milk, or as needed
Colored sprinkles, as needed

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the white sugar, shortening, buttermilk, egg, and vanilla together until creamy.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
With the mixer on low, beat the flour mixture into the sugar mixture, about ½ cup at a time, until the dough is well blended.
Pat the dough into a square shape and wrap it tightly in plastic wrap. Refrigerate the dough until firm, at least 2 hours or up to overnight.
When ready to bake, preheat the oven to 325°F (165°C). Prepare ungreased baking sheets.
On a lightly floured work surface, roll the chilled dough out to your desired thickness (e.g., 1/4 inch).
Cut the dough into desired shapes using cookie cutters.
Place the cookies 2 inches apart onto the ungreased baking sheets.
Bake in the preheated oven for 8 to 12 minutes, or until the bottoms just begin to lightly brown.
Let the cookies cool on wax paper or a wire rack for 15 to 30 minutes, until completely cool.
Make the Frosting: In a small bowl, combine the confectioners’ sugar and milk. Stir until it forms a smooth paste, adding more sugar or milk as needed to reach your desired consistency.
Thinly spread the frosting onto the cooled cookies and immediately cover with sprinkles.

Notes

This is a classic ‘icebox’ cookie recipe; the dough must be chilled for at least 2 hours or overnight. This step is crucial for the dough to be workable and for the cookies to hold their shape.
The recipe uses shortening and buttermilk, which gives the cookies a very soft, cake-like, and tender texture.
The frosting is a simple, thin glaze, not a fluffy buttercream.
Ensure the cookies are completely cool before frosting, or the glaze will melt and run off.

Find it online: https://cookupjoy.com/buttermilk-sugar-cookies/