Buttermilk Cookies Recipe
Buttermilk cookies are soft vanilla cookies with a tender, cakey crumb. Also known as Amish cookies, these buttermilk sugar cookies are topped with a sweet and slightly tangy buttermilk glaze.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 small tablespoon sized cookie scoop
- 1 baking sheets
- 1 parchment paper
Ingredients
Buttermilk Cookies
- 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
Instructions
- Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper.
- In a large bowl, whisk the flour, baking soda and salt together until well combined.2¼ cups (270 g) all purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- In another large bowl, cream the room temperature butter, light brown sugar and granulated sugar until well combined. On low, beat in the egg and vanilla extract until smooth and well combined.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
- Mix the dry ingredients into the wet, alternating with the buttermilk in this order: dry, buttermilk, dry, buttermilk, dry until just combined.½ cup (118 ml) buttermilk
- Scoop about 1 tablespoon (15 ml) of buttermilk sugar cookie dough onto a the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies.
- Bake the cookies for 10 - 12 minutes. The edges will be set. The center will bounce back when gently pressed.
- Remove the cookies from the oven onto a cooling rack or stove top. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature. While the cookies cool, make the buttermilk glaze.
- Whisk the buttermilk and vanilla extract into the powered sugar until smooth and well combined. For a thinner glaze, add more buttermilk. For a thicker glaze add more powdered sugar. Top each soft buttermilk cookie with the glaze and enjoy!1½ - 2 cups (180 - 240 g) powdered sugar, 3 - 4 tablespoons (45 - 60 ml) buttermilk, 1 teaspoon (5 ml) vanilla extract
Notes
Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 3 - 4 days.
See Variations section for other topping or flavor options.
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