Easy Buttermilk Cookies~Mennonite Cook Book

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides tanginess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chopped chocolate

Dark chocolate has health benefits and can be less expensive.

Prepare a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white distilled vinegar and letting it sit for 10 minutes.

In a mixing bowl, combine 1 cup of Crisco shortening, 2 cups of sugar, and 3 eggs. Mix until well combined.

In a separate bowl, mix together 4 cups of flour, 1 teaspoon of baking soda, 3 teaspoons of baking powder, and 1 teaspoon of salt.

Set the dry ingredients aside.

Add 2 teaspoons of vanilla to the milk mixture and stir.

Gradually mix the wet ingredients into the shortening and sugar mixture, alternating with the dry ingredients to prevent clumping.

Divide the batter into three separate bowls.

In the first bowl, add chocolate chips. In the second bowl, add 2 drops of lemon doTERRA oil and sprinkles. Leave the third bowl plain.

Bake the cookies until golden brown (exact time not specified in the transcript).

Frost the cookies with salted caramel latte frosting after they have cooled.

Decorate the frosted cookies with clear crystal sugar.

Cooking Techniques

Spice Level:

Allergens