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Ingredients
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| salted butter: 1/2 cup (softened) |
| multipurpose shortening: 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| lemon extract: 1/2 tsp |
| ground nutmeg: 1 tsp |
| all-purpose flour (sifted): 3 1/2 cups |
| baking powder: 2 tsp |
| cream of tartar: 1 tsp |
| salt: 3/4 tsp |
| baking soda: 3/4 tsp |
| buttermilk: 1 cup |
| granulated sugar: 1/3 cup |
| seedless raisins (packed): 1/2 cup |
Starr's Soft Sugar Cookies
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
- Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.
- 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.
- 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.