
Raw turbinado sugar has big, flavorful crystals that add a bit of crunch to these soft cookies.
My grandma Dot always made these soft, rich, buttery, nutmeg-spiced cookies around the holidays. She got the recipe from her great-aunt Lulu, which means the recipe dates back to the 1800s. Serve with coffee for an old-fashioned morning treat.
Also, these cookies keep well–making them perfect road-trip fuel or snacks for your stay up north. Pack in an airtight container.
Ingredients
- 2 cups sugar
- 1 cup shortening
- 2 eggs
- 1.5 tsp vanilla extract
- 2 tsp baking powder
- 2 tsp nutmeg
- 1 tsp salt
- 4 cups flour (+ half a cup if mix won’t hold peak)
- 1 cup buttermilk
- extra sugar or turbinado cane sugar (for sprinkling)
1.) Cream the sugar, shortening, eggs and vanilla.
2.) In a separate bowl, mix the baking powder, nutmeg, salt and flour.
3.) With a mixer on low-medium speed, mix the dry mixture, creamed mixture and buttermilk until the dough holds a peak.
4.) Cover and chill for at least 1.5 hours, or overnight.
5.) Heat oven to 375-400 degrees. Drop rounded spoonfuls of dough onto greased cookie sheets. Sprinkle sugar–I suggest raw turbinado cane sugar, which has big, crunchy crystals–on top of the unbaked cookies. Bake 8-10 minutes, until edges are golden brown.
6.) Cool cookies on a wire rack. Bon appetit!
Note: While I grew up eating these cookies plain, with just the sugar topping, many people prefer to ice their buttermilk cookies. Try a lemon icing for a fresh twist.