Pennsylvania Dutch Soft Sugar Cookies |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Nick Malgieri Ingredients:
4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
salt, a pinch |
16 tablespoons unsalted butter, softened |
2 cups sugar |
3 teaspoons vanilla extract |
3 large eggs |
1 cup buttermilk |
Directions:
1. Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375°.
2. In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
3. In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
4. Add the eggs one at a time, beating smooth after each addition.
5. Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and another third of the flour mixture; scrape the bowl and beater often.
6. Beat in the remaining buttermilk, then the remaining flour mixture; scrape the bowl/beater, then remove the bowl from the mixer and give the dough one final mixing with a large rubber spatula.
7. Drop tablespoons of the dough 3 or 4 inches apart onto the prepared pans.
8. Bake cookies for about 15 minutes or until they spread and rise—they should be lightly golden.
9. Slide the papers off the pans onto racks; after the cookies have cooled, detach them from the paper and store them between layers of parchment or wax paper in a tin or plastic container with tight-fitting lid.
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