Simple Sugar Cookies
 Total Time |
|---|
| 18 minutes |
Ingredients
0.5 cup vegetable shortening
0.67 cup sugar
0.25 cup buttermilk
1 Tbsp vanilla
0.13 tsp nutmeg
2 cups flour
0.5 tsp baking soda- 0.25 tsp salt
Cookware
- 1 large bowl
- 1 parchment-lined baking sheet
- 1 cookie scoop
Instructions
Step 1
Preheat the oven to 350°F.
Step 2
In a large bowl, beat together the vegetable shortening and sugar until smooth. Add the buttermilk and vanilla, again beating until well combined. The mixture may look a bit curdled, which is OK. Add the nutmeg, flour, baking soda, and salt to the wet ingredients and beat until the mixture forms a cohesive dough.
Step 3
Drop the dough in round balls onto a parchment-lined baking sheet. They should be a bit bigger than a Ping-Pong ball, a bit smaller than a golf ball. Using a cookie scoop (or a small ice cream scoop that holds about 2 level tablespoons of liquid) makes this task extremely simple. Leave about 2 between the dough balls, as they’ll spread as they bake. If you want a crisp cookie, flatten the cookies as described above. If you like a chewier center, leave them as is.
Step 4
Bake the cookies for 16 to 18 minutes, until they’re just beginning to brown around the bottom edges. Remove them from the oven and cool on a rack. As they cool, they’ll become crisp. If you want them to remain crisp, store them in an airtight container when they’re totally cool. If you want them to get a bit chewy, store them in a bag with a slice of apple.
Source
- The King Arthur Baking Company All-Purpose Baker's Companion