Buttermilk Cutouts
Soft, buttery, and perfectly tender, these Buttermilk Cutouts are the ultimate sugar cookie recipe for any occasion. Made with a splash of tangy buttermilk, these cookies boast a delicate, melt-in-your-mouth texture that sets them apart from traditional cutout cookies. The dough is effortless to roll and cut, making it perfect for crafting custom shapes with your favorite cookie cutters. With a hint of vanilla in every bite and a golden-baked finish, these cookies are ideal for decorating with icing, sprinkles, or any topping your heart desires. Ready in under an hour with simple pantry ingredients, these delightful treats are a versatile addition to holidays, birthdays, or any sweet celebration. Bake up a batch today to enjoy classic sugar cookies with a flavorful twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cups buttermilk
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until fluffy and pale, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the dough into two portions and flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one portion of chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Gather and re-roll any scraps and continue cutting out cookies until all the dough is used.
Bake in the preheated oven for 8 to 10 minutes or until the edges are set and just beginning to turn golden. Be careful not to overbake.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, decorate the cookies with icing, sprinkles, or other decorations as desired. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 487.8 g | 177% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 207.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
