Swedish Buttermilk Cookies
Swedish Buttermilk Cookies and soft and light with a touch of vanilla and nutmeg. They are perfect sugar cookies for holidays or any occasion!
Equipment
- Rolling Pin
- Cookie Cutters
Ingredients
- 2 cups sugar
- 1 cup unsalted butter, softened
- 3 egg yolks
- 2 teaspoons vanilla
- 1 cup buttermilk, room temperature
- 5 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
Instructions
- In a heavy mixer bowl, cream together sugar and butter until light and fluffy. Mix in egg yolks and vanilla. Add buttermilk to mixer bowl.
- In a separate bowl, whisk together the dry ingredients. Add to the mixer bowl and carefully combine all ingredients until well mixed.
- Gather dough into a disk, wrap in plastic and refrigerate overnight.
- Preheat oven to 375º. Allow dough to soften slightly at room temperature.
- Divide dough into 4 parts. Knead the dough gently with a little flour to make sure it isn’t sticky. Roll dough into a thin layer on a well-floured surface. Use cookie cutters to cut shapes and transfer to parchment-lined baking sheets.
- Bake for 7-10 minutes depending on size, or until just barely starting to brown (do not overbake!). Cool slightly and transfer to cooling racks. Repeat with remaining dough.
- This recipe makes many dozen delicious cookies! Ice and decorate as desired. I like using the Simple Vanilla Almond Cookie Glaze below!
Notes
Simple Vanilla Cookie Glaze
- 2 1/2 cups confectioners' sugar, sifted
- 4 tablespoons light vanilla corn syrup
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch salt
- Food coloring, if desired