Sugar Cakes
This is the cookie recipe you’ll pass along to future generations.These sweet-as-sugar sugar cakes get their unique flavor from sour milk (also known as buttermilk). Whip up a batch in just 20 minutes, then top with vanilla frosting and your favorite sprinkles.
Ingredients
- 2/3 cup butter or margarine , softened
- 1-1/2 cups light brown sugar packed
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 4-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk or sour milk*
- 2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate (12-oz. pkg.)
- 2 cups walnuts or pecans chopped
- Vanilla frosting (optional)
- HERSHEY'S Mini Chips Semi-Sweet Chocolate, colored sugars or sprinkles (optional)
Directions
- 1. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.
- 2. Beat butter, brown sugar and granulated sugar until well blended in large mixer bowl. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, baking powder and salt; add alternately with buttermilk to butter mixture, beating well after each addition. Stir in small chocolate chips and nuts. Drop by level 1/4 cupfuls or heaping tablespoonfuls 2 inches apart onto prepared cookie sheet.
- 3. Bake 12 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with favorite vanilla frosting; garnish with colored sugar, if desired. Makes bout 36 (3-1/2 inch) sugar cookies.
- *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Our Best Baking Tips
Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.
Read the BlogNewsletter
Bake Happy all season long with new recipes, money-saving coupons and helpful tips delivered to your inbox.
