For extra flavor, try adding a pinch of nutmeg or cinnamon to the dry ingredients. Chilling the dough is crucial for preventing the cookies from spreading too much during baking. If you don't have lard, you can substitute shortening, but the texture and flavor may be slightly different. These cookies are best enjoyed within a few days of baking, but they can be stored in an airtight container for up to a week.
Sugar Cookies XI
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING36 People
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VIEWS30
Bake a generous batch of these classic buttermilk sugar cookies – their irresistible charm makes them perfect for sharing (if you can resist keeping them all to yourself!).
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol32 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium274 mg
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Sugar17 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large bowl, cream together the granulated sugar and chilled lard until light and fluffy. This may take 5-7 minutes with an electric mixer. (Time: 7 minutes)
02
Step
3 mins
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated. (Time: 3 minutes)
03
Step
2 mins
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. (Time: 2 minutes)
04
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix. The dough should be soft but not soupy. (Time: 5 minutes)
05
Step
2 hrs
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight. This allows the dough to firm up and the flavors to meld. (Time: 120 minutes)
06
Step
10 mins
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets or line them with parchment paper. (Time: 10 minutes)
07
Step
15 mins
On a lightly floured surface, roll out the chilled dough to 1/4 inch thickness. Use cookie cutters to cut out desired shapes. (Time: 15 minutes)
08
Step
5 mins
Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie. (Time: 5 minutes)
09
Step
15 mins
Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly golden brown. (Time: 15 minutes)
10
Step
10 mins
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (Time: 10 minutes)
11
StepOnce the cookies are completely cooled, frost with your favorite icing, such as Butter Icing for Cookies, and decorate as desired.
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RECIPE REVIEWS
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Please Rate
Carolyn Anderson
May 30, 2025The recipe was easy to follow, and the cookies turned out perfectly. I'll definitely be making these again.
Coby Hermann
May 9, 2025My dough was a little too sticky, so I added a bit more flour. They still tasted great!
Jacques Christiansen
Mar 28, 2025These cookies are amazing! The buttermilk gives them such a wonderful tang.
Coby Hermann
Mar 25, 2025I used butter instead of lard, and they were still delicious! A bit more buttery flavor.
Antonina Crist
Feb 17, 2025I made these with my kids, and they loved helping to cut out the shapes. It's a great family recipe!