Big White Soft Sugar Cookies
Submitted by BeBe
Big white soft sugar cookies with buttermilk, nutmeg, and raisins that stay pale, pillowy, and cakelike. An overnight-chilled batter baked just 5 minutes for the softest cookie you’ll ever make.
YIELD
6 servingsPREP
15 minCOOK
5 minREADY
8 hrsThese are the legendary soft sugar cookies that stay snow-white, pillowy, and so tender they cling together if you stack them. The batter chills overnight, then bakes at high heat for just 5 minutes, barely enough to set. They should come out almost white. If they’re golden, they’ve gone too far.
The overnight chill is non-negotiable. The batter is intentionally very runny when mixed. It needs those hours in the fridge to hydrate the flour and firm up enough to drop from a spoon. Skip the chill and you’ll have flat puddles, not puffy cookies.
Buttermilk and baking soda together create a tender, cake-like crumb that stays moist for days. The 1 ½ teaspoons of freshly grated nutmeg is the signature flavor. Most sugar cookies use vanilla alone, but nutmeg adds a warm, spicy sweetness that makes these cookies stand out.
Sprinkle extra sugar on top before baking for a sparkly crust. Three raisins dotted on each cookie is the traditional finishing touch.
Chef Tips
- Use ungreased non-stick baking sheets. Dark or shiny pans conduct heat differently and create crispy brown edges.
- Keep the batter refrigerated between batches. Warm batter spreads too much.
- Let cookies sit on the sheet for 3 minutes after removing from the oven. They finish baking from residual heat.
- Wrap individually in wax paper for storage. They’re so soft they stick together otherwise.
Variations
- Frosted sugar cookies: Top cooled cookies with a simple powdered sugar and milk glaze.
- Lemon sugar: Replace nutmeg with 1 tablespoon lemon zest for a bright citrus version.
- Chocolate chip soft cookies: Skip the raisins and fold ½ cup mini chocolate chips into the chilled batter.
Ingredients
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.
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