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Pennsylvania Dutch Soft Sugar Cookies Recipe

Indulge in the melt-in-your-mouth magic of these Pennsylvania Dutch Soft Sugar Cookies! These drop cookies are like little butter cakes – soft, rich, and incredibly delicious. A family recipe from the Beechmont Inn, these cookies are a delightful treat, perfect for any occasion. While the dough is famously soft and sticky, we've provided tips and tricks for easy handling to ensure perfectly shaped cookies every time. Learn how to achieve that perfect balance of soft texture and delightful sweetness. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 35 mins
Calories 142.6 kcal
Protein 4g
Rating 4.0 (3 Reviews)
Pennsylvania Dutch Soft Sugar Cookies

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pennsylvania Dutch Soft Sugar Cookies

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How to Make Pennsylvania Dutch Soft Sugar Cookies

  1. Preheat oven to 375°F (190°C).
  2. Line cookie sheets with baking parchment paper for best results, or grease/use non-stick spray.
  3. 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.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
  5. Add 2 large eggs one at a time, beating well after each addition.
  6. Beat in 1 teaspoon vanilla extract.
  7. 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.
  8. 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.
  9. Drop rounded tablespoons or use a cookie scoop to place dough onto the prepared cookie sheets.
  10. Sprinkle the tops of the cookies with extra granulated sugar.
  11. Bake for 7-10 minutes, or until edges are lightly golden and centers are set.
  12. Let cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
  13. 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

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60 Minutes Or Less Time To Make Course Preparation For Large Groups Drop Cookies Desserts Oven Cookies And Brownies Equipment Number Of Servings