Zutaten für Big White Soft Sugar Cookies
- Buttermilk
- Baking Soda
- Vegetable Oil
- 2 cups Sugar
- 4 Eggs
- 1 teaspoon Salt
- Nutmeg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 5 cups Unbleached All-Purpose Flour
- 1 cup Butter
- 1 cup Shortening
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Zubereitung von Big White Soft Sugar Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and shortening until light and fluffy. Gradually add the sugar, beating until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Place cookies on the prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
46g
Fat
4g
Carbs
6g
