Today, I’m going to share with you another cookie recipe. Yes; this is a rerun from the old blog but, to be honest, the intervening week has been a bit on the hectic side and so prep time for this post has been short.
Anywho, today’s recipe comes from the grandmother of one of the girls that lived on my dormitory floor during freshman year of college. These aren’t your normal sugar cookies. They are like little cakes. Soft, light and absolutely delicious…
Preheat oven to 375 degrees Fahrenheit.
4 cups all purpose flour
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 cup margarine, softened
1 cup sugar
1 cup light brown sugar, packed
1 cup buttermilk
2 tsp. vanilla extract
- Sift together flour, baking powder, baking soda and salt. Set aside.
- Cream margarine, sugar and brown sugar in a large mixing bowl.
- Add eggs, buttermilk and vanilla extract and mix until just combined.
- Add the dry ingredients in batches (about 1/3 of the dry ingredients in each batch) and stir until thoroughly combined after each addition.
- Drop teaspoonfuls of the dough on a lightly greased cookie sheet about 2 inches apart.
- Bake for 8 to 10 minutes or until the cookies are set and slightly brown around the edges.
- Cool cookies on cookie sheet for approximately 5 minutes and then move cookies to a cooling rack to cool completely. Make sure that cookies are completely cooled before storing. Storing cookies in an airtight container with a slice of bread or two will keep the cookies soft and moist.