Buttermilk Cookies Recipe

Vanilla buttermilk cookies have a delicate, cakey crumb. Amish cookies are buttermilk sugar cookies with a sweet, somewhat tangy buttermilk icing.

Buttermilk Cookie – 2¼ cups (270 g) all purpose flour – ½ teaspoon baking soda – ¼ teaspoon salt – ½ cup (113 g) unsalted butter, room temperature – ¾ cup (150 g) granulated sugar – ¼ cup (50 g) light brown sugar – 1 large egg (US), room temperature – 1½ teaspoons (8 ml) vanilla extract – ½ cup (118 ml) buttermilk Buttermilk Glaze – 1½ - 2 cups (180 - 240 g) powdered sugar – 3 - 4 tablespoons (45 - 60 ml) buttermilk – 1 teaspoon (5 ml) vanilla extract

Ingredient

Direction

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1

Adjust oven temperature to 375 F (190 C). Apply parchment paper to the edges of two large baking sheets.

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2

Mix together the flour, baking soda, and salt in a big bowl until thoroughly blended. 

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3

Add room-temperature butter, light brown sugar, and granulated sugar to another large bowl and mix thoroughly. Add the egg and vanilla essence and beat on low until creamy. 

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4

Alternate adding dry ingredients to the wet mixture with buttermilk until just mixed.

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5

Place 1 tablespoon (15 ml) buttermilk sugar cookie dough on the baking sheet. I use a little cookie scoop for precise portions.

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6

Bake for ten to twelve minutes. There will be edge setting. When you gently press on the middle, it will return.

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7

Cookies cool on rack or stove. Remove cookies from heated baking sheet and cool on rack to room temperature after 3 minutes. Cool cookies and glaze with buttermilk. 

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8

Smoothly mix buttermilk, vanilla extract, and powered sugar. Extra buttermilk thins the glazing. Adding powdered sugar thickens the glaze. 

also see

also see

Toll House Cookie Bars