These tender buttermilk drop cookies hail from the age of ice-box ingredients and quick afternoon bakes. Shortening provides a fluffy, cake-like crumb while tangy buttermilk keeps every bite moist. A touch of cornstarch lightens the texture, and the straightforward “drop” method means no rolling pins or cutters—just fuss-free spoonfuls onto a greased sheet. They were popular mid-century lunch-box staples because they traveled well and stayed soft for days. Today, bakers love them for their forgiving batter and endless adaptability: add citrus zest, a shower of chopped nuts, or a dusting of cinnamon-sugar right before baking. Whether served warm with coffee or packed into cookie tins, they’re a comforting nod to simpler times.
Ingredients
- 1 cup vegetable shortening
- 2 cups granulated sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- ½ tsp fine salt
- 4 cups all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tbsp cornstarch
- 1 cup buttermilk
Optional:
- 1 cup pecans (chopped, or mix-ins of choice)
Instructions
Step 1: Cream Mixture
- In a large bowl beat shortening and sugar until light and fluffy, about 3 minutes.
Step 2: Add Eggs & Flavor
- Beat in eggs one at a time, then mix in vanilla.
Step 3: Combine Dry Ingredients
- Whisk flour, salt, baking soda, baking powder, and cornstarch in a separate bowl.
Step 4: Make Batter
- Add dry mix to creamed mixture in three parts, alternating with buttermilk. Stir just until combined; fold in pecans if using.
Step 5: Drop & Bake
- Using a rounded tablespoon, drop dough 2 inches apart onto greased and lightly floured baking sheets.
- Bake at 350 °F for 11–15 minutes, until edges are pale gold and centers spring back when lightly touched.
Step 6: Cool
- Let cookies rest 2 minutes on sheet, then transfer to a rack to cool completely.
Tips
- Add 1 cup chocolate chips for a more classic modern cookie.
- Replace half the shortening with butter for richer flavor.
- Add ½ teaspoon cinnamon or nutmeg for a warm spice variation.
- Fold in chopped nuts (walnuts or pecans) for crunch.
- Swap buttermilk for sour cream to create a thicker, softer dough.
- Add ¼ cup cocoa powder for a light chocolate version.
- Chill dough 30 minutes for puffier cookies.
- Use a small cookie scoop for evenly sized, uniform cookies.
- Sprinkle with coarse sugar before baking for a sparkly finish.
- Add lemon or almond extract for an aromatic twist.
Nutrition
Calories: 129kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 73mgPotassium: 29mgFiber: 0.5gSugar: 9gVitamin A: 19IUVitamin C: 0.02mgCalcium: 20mgIron: 1mg
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