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Our first Christmas cookie recipe of the season. And cutout Christmas cookies at that.
If you love Lofthouse-style sugar cookies, you’ll love these soft, fluffy, buttermilk sugar cookies. I’m not saying they are officially a “copycat” recipe since it has been a few years since I’ve even had a Lofthouse sugar cookie. They used to be my favorite. But when you’re pumpin’ cookies, cakes and breads out of your kitchen weekly, you have to say no to something.
This is a recipe that I tore out of an old church newsletter over 10 years ago. I’ve made these buttermilk sugar cookies over and over again because they are so simple and I can always guarantee they’ll turn out beautifully.
You do have to plan ahead when working with this sugar cookie dough. The dough needs to sit in your refrigerator overnight. It mixes up quickly and will be sticky. Once it is made, wrap it in plastic wrap, flatten it gently into a disc and refrigerate.
Be sure to sprinkle some flour down on your pastry mat (affiliate link). The dough will still be slightly sticky after it chills and you’ll need that flour to keep the dough from sticking. Be sure not to add too much flour. If you do, your cookies will be drier and you want them to be soft and moist! A little bit of flour on the mat and a little bit more sprinkled on top is all you’ll need. If you find your dough sticking too much, you can always add a touch more flour.
Then use your favorite cutters to make shapes. Making cutout cookies always draws my kids to the kitchen. It did when they were little and 12 years later? Still the same. They love cutting out cookies and it’s one of our traditions to kick off the Christmas season.
Please note that this dough does “poof” and rise a bit while baking so the shapes will change just a bit. Think more rounded edges instead of sharper edges. You can see 3 leaf clover cutouts using this sugar cookie dough recipe here.
Because of the rounded and poofy shape of these cookies, they are not great for royal icing (such as these gender reveal cookies). The royal icing will tend to crack because of the cookie’s softness. But they do pair perfectly with buttercream frosting. You can make our simple vanilla buttercream and color it or use festive sprinkles for any occasion.
I’ve got Thanksgiving and Christmas covered here for ya. 🙂
This is just the start of holiday baking to come!
Use this soft sugar cookie recipe and colored buttercream frosting to make these cute rainbow cutouts:
Love this recipe! It’s almost identical to a recipe that has been handed down in family for about 100 years. My great grandmother made a very similar cookie. She was 93 when she died in 1987. I love to make these cookies.
Is it baking powder or baking soda?
Since these cookies tend to “poof up” how thick should the rolled out cookies be?
Is the buttermilk you use powder or liquid? I have made them both ways but usually the recipe specifies which kind. Thank you
How much total buttermilk?….1/2+1/2+”remaining”, Im confused, …thanks, want to make these! ,
Roughly what thickness are you rolling the dough out to?
how long do they keep for?
I ran out of white flour and had to use 2 1/2 cups of whole wheat , will this ruin the cookies?
Sugar cookies are our favorite! Love ALL the frosting on these!
Pure perfection. I know what I’m making for Vday.
Buttermilk may just be genius–these look fabulous!
This so Christmasy! If there’s really such a term. 😉 I think my daughter and I has something to be looking forward to do this coming holiday season.