Directions:
In a large bowl add baking soda, baking powder, salt, nutmeg, and flour and mix well with a whisk. Set aside. In a mixer cream sugar, eggs, buttermilk, and softened butter. Once you have done that add your flour mixture in a little at a time. Now that its mixed well divide the dough into halves or thirds and wrap in plastic wrap and refrigerate for a couple of hours.(Now you can go read a good book, work on a fun craft, or take a snooze.)
After the dough has chilled, preheat your oven to 400 degrees and begin rolling your cookie dough out in, wait for it… powdered sugar. Did you know you could do that?! Well, I didn’t always know this, and it has changed my life! Instead of the dough at the end tasting more like paste, it is sugary goodness. You can literally eat it in chunks, at least that’s what I do, hey, no judging!! Make the dough about an 1/8 – 1/4 inch thick and then shape it with whatever fun cookie cutters you have. I love a good soft sugar cookie so bake these for 6-8 minutes. You want them to be just barely turning a light golden on the bottoms. They usually are still pretty white on the top. If you like a crispier cookie, leave them in longer. Immediately take them off the pan and let them cool on a clean counter top and then transfer them to a plate when cool. Placing them on the counter ensures they do not dry out. And then top them with whatever frosting you like, or try my butter cream recipe.
Basic Butter Cream:
1 stick of butter (room temp)
Was going to make sugar cookies this weekend Abby, I'll have to try this recipe…I've only recently used the recipe with sour cream in it that I love so I wonder if this will replace it! 😉 AND I love the *powdered sugar secret! ~thanks!