Search
by Ingredient

Big White Soft Sugar Cookies

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

15 min

Cook

5 min

Ready

8 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup buttermilk
Camera
1 ½ teaspoons nutmeg
grated
Camera
1 teaspoon baking soda
Camera
2 teaspoons vanilla extract
Camera
1 cup vegetable oil
Camera
3 teaspoons baking powder
Camera
1 ½ cups sugar
Camera
3 cups unbleached all-purpose flour
Camera
2 large eggs
Camera
1 x sugar
* Camera
1 ½ teaspoons salt
Camera
1 x raisins, seedless
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml buttermilk
Camera
7.5 ml nutmeg
grated
Camera
5 ml baking soda
Camera
1E+1 ml vanilla extract
Camera
237 ml vegetable oil
Camera
15 ml baking powder
Camera
355 ml sugar
Camera
7.1E+2 ml unbleached all-purpose flour
Camera
2 large eggs
Camera
1 x sugar
* Camera
7.5 ml salt
Camera
1 x raisins, seedless
* Camera

Directions

In a measuring cup, mix the buttermilk and baking soda; set aside.

In a large mixer bowl, combine the oil, sugar, and eggs; mix well.

Add the buttermilk-soda mixture and blend.

Then add the salt, nutmeg, vanilla, and baking powder and mix again.

Blend in the flour (the batter will be very runny).

Cover and refrigerate overnight.

The next day, preheat oven to 400℉ (200℃).

For the very best results, use ungreased non-stick baking sheets. Dark or shiny sheets conduct the heat differently, and the cookie will have crisp brown edges, which are just what you don't want.

Use 1 heaping tablespoon of batter per cookie, and place them on the sheets.

Liberally sprinkle more sugar on top of each cookie and dot with 3 raisins.

Keep batter refrigerated between bakings.

Bake for just 5 minutes.

The cookies should be just barely done--still almost white.

If they are golden, you have left them in too long.

Remove from oven, and allow the cookies to remain on the cookie sheet for 3 more minutes to continue baking.

Carefully remove cookies with a metal spatula to a wax paper -covered rack to cool.

The cookies keep well in tightly covered containers or can be frozen.

In either case, each cookie should be wrapped individually or between layers of wax paper.

They are so tender, moist and cakelike that they cling together if this is not done.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 78945% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 749mg 31%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 7%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 1%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe