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+ servings

Stokoe Farms' Legendary Sugar Cookies

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 125
Calories 48kcal
Author Rebecca Lindamood

Ingredients

  • 3 cups sugar
  • 1 pound butter, softened to room temperature
  • 3 medium eggs
  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 6 to 7.5 cups all-purpose flour
  • 2 teaspoons salt
  • extra sugar for rolling or dusting

Instructions

To Make the Legendary Sugar Cookie Dough:

  • In the bowl of a stand mixer fitted with a blade, or in a large mixing bowl with a stand mixer, cream together the sugar and butter until light and fluffy. Beat the eggs in, one at a time, until fully incorporated. In a measuring cup, gently stir together the buttermilk and baking soda. Pour it and the vanilla into the butter mixture and beat on low until the liquid is incorporated, then move the speed up to high and beat until it is more even in texture.
    Whisk or sift together 6 cups of the flour and salt and add it all to the butter and buttermilk at once. Beat on low until combined. Scrape down the bowl and beaters then beat once more until even in texture. The dough should be firm but sticky. If needed, add more flour 1/4 cup at a time and beat until incorporated after each addition.

For Cut Out Cookies:

  • Transfer the cookie dough to a sheet of plastic wrap and gently pat into a disc. Wrap tightly with the plastic wrap and refrigerate for 8 hours or overnight.
    Preheat the oven to 350°F. Grease or line a rimmed sheet pan or pans with parchment paper.
    Generously flour your work surface and roll out the dough to 1/4-inch thickness, dusting the top with flour as needed. Cut to desired size with desired cookie cutters. Place at least 3 inches apart on greased or parchment lined pans. Sprinkle generously with granulated sugar. Bake for 8-12 minutes, depending on size, or until the cookies are set. Let rest on the pan for at least 3 minutes before using a spatula to transfer to a wire rack to cool completely. Can be frosted or left as is.

For Scooped Cookies:

  • Use a spatula or a flexible bench knife to bring the dough together in the mixing bowl. Wrap tightly with the plastic wrap and refrigerate for 8 hours or overnight.
    Preheat the oven to 350°F. Grease or line a rimmed sheet pan or pans with parchment paper. Pour a cup or so of granulated sugar into a pie plate.
    Use a medium sized cookie scoop to scoop cookie dough balls and roll each ball in the granulated sugar before placing at least 3 inches apart on greased or parchment lined pans. Bake for 8-12 minutes, depending on size, or until the cookies are set. Let rest on the pan for at least 3 minutes before using a spatula to transfer to a wire rack to cool completely. Can be frosted or left as is.

Nutrition

Serving: 1g | Calories: 48kcal | Carbohydrates: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 7mg | Sugar: 4g | Vitamin A: 105IU | Calcium: 6mg