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Sugarcakes

Details

Time
1 hour 30 minutes
Skill Level
Beginner
Yields
36 (3-1/2 inch) cookies

This is the cookie recipe you'll pass along to future generations. These sugar cake cookies get their unique flavor from sour milk (also known as buttermilk). Whip up in just 20 minutes, then top with vanilla frosting and your favorite sprinkles.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
14 minutes
Cool Time
30 minutes

Ingredients

  • 2/3 cup

    butter or margarine, softened

  • 1 1/2 cups

    packed light brown sugar

  • 1 cup

    granulated sugar

  • 2

    eggs

  • 2 tsps

    vanilla extract

  • 4 1/2 cups

    all-purpose flour

  • 2 tsps

    baking soda

  • 1 tsp

    baking powder

  • 1 tsp

    salt

  • 1 cup

    buttermilk or sour milk*

  • 2 cups

    pecans or walnuts chopped

  • Vanilla Frosting (optional)

  • HERSHEY'S Mini Semi-Sweet Chocolate Chips, colored or sprinkles (optional)

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Cookie Sheet
Cookie Sheet
Parchment Paper
Parchment Paper
Mixing Bowl
Mixing Bowl
Mixer
Mixer
Measuring Cups
Measuring Cups
Rubber Scraper
Rubber Scraper
Wire Rack
Wire Rack
1

Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.

2

Beat butter, brown sugar and granulated sugar until well blended in large mixer bowl. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, baking powder and salt; add alternately with buttermilk to butter mixture, beating well after each addition. Stir in small chocolate chips and nuts. Drop by level 1/4 cupfuls or heaping tablespoonfuls 2 inches apart onto prepared cookie sheet.

Tip

To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

3

Bake 12 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with favorite vanilla frosting; garnish with colored sugar, if desired.

Tip

Smaller cookies can be baked. Adjust baking times accordingly.

Additional questions?