Lentz Sugar Cookies
I shudder to write this but: use margarine. Someday I need to figure out how to make this recipe work with butter, but for now, due to chemical reasons I don’t quite understand, butter just doesn’t work the same. So, use margarine, and hope at some point I get the time to figure out why. This recipe is by weight. I imagine if you have bought a Kitchenaid, you have a scale, too, because you’re a baker. Bake by weight. Thank me later.
Servings
6dozen
Passive Time
12hours
Servings
6dozen
Passive Time
12hours
Ingredients
Instructions
  1. Unless you have arms of steel, you need a heavy duty mixer for this. Combine the sugar, margarine, egg, vanilla extract, and salt on slow to medium speed using the paddle attachment. Whip for about 5 minutes on medium, or until the mixture is pale and the sugar is well incorporated. In a separate bowl, sift together the flour, cream of tartar, and baking soda.
  2. Working in batches at slow speed, add the flour and buttermilk. When everything is incorporated, you’ll either have a soft dough ball, or a nice wet batter-dough — pop whatever you get in the fridge to rest overnight. Don’t skimp on this step. The dough needs to hydrate, so you need to let it rest at least 8 hours.
  3. Before you are ready to bake, preheat your oven to 350 degrees. Line some cookie sheets with parchment paper and set up your cooling racks.
  4. On floured counter, roll out small balls to 1/4 inch thickness. If your dough came out wet, then be ultra generous with the flour. Otherwise, just flour a little. Use cookie cutters to stamp out shapes.
  5. Bake for 10 minutes. Do not brown. Cookies will be set but pale.
  6. Frost with whatever frosting you like. In our family, it’s powdered sugar plus milk/cream and/or butter. We try to keep it as plain as possible to let the simplicity of this cookie shine through.