Deliciously Soft Pennsylvania Dutch Sugar Cookies
Indulge in the delightful taste of Pennsylvania Dutch Soft Sugar Cookies, a classic treat that's perfect for any occasion. These cookies, known for their soft, pillowy texture and hint of sweetness, are ideal for family gatherings, holiday celebrations, or just a cozy afternoon with a cup of tea. Made with rich butter, creamy buttermilk, and a touch of vanilla, they melt in your mouth. Bake a batch today, and share the love of this traditional recipe with friends and family!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
4 cups (Sifted)
Baking powder
2 teaspoons
Baking soda
1 teaspoon
Salt
A pinch
Unsalted butter
16 tablespoons (Softened to room temperature)
Sugar
2 cups
Vanilla extract
3 teaspoons
Large eggs
3 (At room temperature)
Buttermilk
1 cup (At room temperature)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pennsylvania Dutch Sugar Cookies?
They are a traditional soft, pillowy cookie known for their cake-like texture and use of buttermilk and rich butter.
What makes these sugar cookies so soft?
The combination of buttermilk, softened butter, and sifting the flour ensures a light and tender crumb.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you should omit the additional pinch of salt mentioned in the ingredients.
How should I store these cookies?
Store them in an airtight container at room temperature to maintain their soft texture.
Can the cookie dough be frozen?
Yes, you can freeze the dough for up to three months. Thaw it in the refrigerator before baking.
How long do these cookies stay fresh?
They remain fresh and soft for about 5 to 7 days when stored properly in a sealed container.
What is the purpose of buttermilk in this recipe?
Buttermilk adds moisture, a subtle tang, and reacts with the baking soda to create a soft, airy rise.
What can I use as a buttermilk substitute?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Why should eggs be at room temperature?
Room temperature eggs incorporate more easily into the batter, ensuring a smooth and even emulsion.
Is it necessary to sift the flour?
Yes, sifting removes lumps and aerates the flour, which is key to achieving the signature pillowy texture.
Can I add frosting to these cookies?
Absolutely! A simple vanilla buttercream or a light glaze pairs perfectly with these soft cookies.
How many cookies does this recipe yield?
Depending on the size of your scoops, this recipe typically makes about 3 to 4 dozen cookies.
What is the texture of these cookies?
They have a cake-like, soft, and slightly moist texture rather than a crisp or chewy one.
Can I use almond extract instead of vanilla?
Yes, you can substitute almond extract or use a combination of both for a different flavor profile.
Why does the recipe call for both baking soda and baking powder?
Baking soda reacts with the acidic buttermilk, while baking powder provides extra lift for a fluffier cookie.
What temperature should I bake these cookies at?
While not specified in the raw data, these cookies are typically baked at 350 degrees Fahrenheit (175 degrees Celsius).
How long do they need to bake?
Usually, they take about 10-12 minutes. You should remove them when the edges are just barely golden.
Do I need to chill the dough before baking?
Chilling for 30 minutes is recommended if the dough feels too soft to handle or to prevent excessive spreading.
Can I use margarine instead of butter?
Butter provides the best flavor, but margarine can be used as a substitute if necessary.
Why did my cookies turn out flat?
This can happen if the butter was too melted rather than softened, or if the oven was not fully preheated.
Why are my cookies hard instead of soft?
Hard cookies are usually the result of overbaking or using too much flour. Be sure to measure the flour accurately.
Can I add sprinkles to these cookies?
Yes, you can add sprinkles to the top of the cookies before placing them in the oven.
Are these cookies suitable for holiday gift-giving?
Yes, their traditional flavor and soft texture make them a favorite for holiday platters and gifts.
What size eggs are best for this recipe?
Large eggs are the standard size used for this recipe to ensure the correct moisture balance.
How much sugar is in the entire batch?
The recipe calls for 2 cups of granulated sugar.
Can I halve this recipe?
Yes, all the ingredients can be easily divided by two if you want a smaller batch.
Is the salt necessary?
A pinch of salt is essential to balance the sweetness and enhance the flavor of the butter and vanilla.
Can I use whole wheat flour?
It is not recommended as it will make the cookies dense and take away from the traditional soft texture.
What type of flour is best?
All-purpose flour is the best choice for providing the right structure for these cookies.
Can I add lemon zest to the dough?
Yes, adding lemon zest is a great way to add a bright, citrusy note to these traditional cookies.