Ingredients for Pennsylvania Dutch Soft Sugar Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 tablespoon vinegar or lemon juice + milk to make 1 cup)
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How to Make Pennsylvania Dutch Soft Sugar Cookies
- Preheat oven to 375°F (190°C).
- Line cookie sheets with baking parchment paper for best results, or grease/use non-stick spray.
- In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk (or 1 tbsp vinegar/lemon juice + enough milk to make 1 cup), beginning and ending with the dry ingredients. Mix until just combined.
- If the dough is too sticky (it often is!), chill for at least 1 hour. Keep a glass of warm water handy to dip your cookie scoop or spoon in to prevent sticking.
- Drop rounded tablespoons or use a cookie scoop to place dough onto the prepared cookie sheets.
- Sprinkle the tops of the cookies with extra granulated sugar.
- Bake for 7-10 minutes, or until edges are lightly golden and centers are set.
- Let cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
- Store loosely packed in an airtight container with wax paper between layers to prevent discoloration.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
28g
Fat
20g
Carbs
6g
