buttermilk cookie recipes
This makes great buttermilk cookie recipes with a slightly cakey texture with a gooey, moist center. Easy to make and easy to eat, they’re topped with a delicious buttermilk glaze and sprinkled with toasted almonds for a little crunch.I experimented with this buttermilk cookie recipe several times before landing on the final version.and and The perfect way to get into the holiday spirit, these Hot Cocoa Cookies recipe.
“Enjoy the goodness of buttermilk cookie recipes a delightful twist on classic cookies, bringing a hint of softness to a unique and delicious treat.”
Traditionally, they’re like a plain sugar cookie, but a little almond extract in the batter gives them another layer of flavor.
Ingredients
To make these easy buttermilk cookie recipes,you’ll need a little buttermilk in addition to the basics. If you choose to omit the almond extract, substitute it with extra vanilla.
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How to make them buttermilk cookie recipes?
- Stir together sugar and butter until smooth. Add vanilla and eggs, and beat well.
- Stir the baking powder into the flour, and the baking soda into the buttermilk.
- Add the flour mixture and the buttermilk mixture alternately to the sugar/butter in a large mixing bowl, beginning and ending with the flour.
- Stir dough til smooth. Store tightly covered in the refrigerator, for several hours or overnight.
- Preheat oven to 375 degrees F.
- Drop cookie dough in large spoonfuls onto an ungreased cookie sheet, leaving plenty of room between they do expand.
- bake 10 minutes at 375, until light brown in color.
- While hot, use a spatula to loosen the cookie sheet, and put it on a rack to cool.
Frosting:
| ½ cup butter 1 cup packed brown sugar ¼ cup milk Pinch of salt 1 tsp vanilla 2 cups powdered sugar |
- Melt the butter in a saucepan. Stir in brown sugar, until smooth and dissolved.
- Remove the pan from heat, and add milk, salt, and vanilla.
- Set aside and cool to lukewarm. Gradually mix in powdered sugar until desired consistency. Spoon icing over cooled cookies.
- Delicious!
Helpful tools and equipment
- Electric mixer
- Baking scale
- Silicone baking mats
- Small cookie scoop
Q&AHow is this different than other buttermilk cookie recipes? Most buttermilk cookies don’t have almond extract, mine does. Without it, the cookies taste a bit one dimensional. Almond extract gives them more flavor. Can I freeze the cookies? Yes! Freeze the cookies without icing (a mixture of sugar with liquid or butter typically flavoured and colored and used as a coating for cakes or cookies). They should be kept for 3 months. Which flour is best for biscuits? Interestingly, the go-to product for Southern Biscuit is an all-purpose flour made by White Lily, although it is primarily a pastry flour because it is very low in protein. HOW TO MAKE BUTTERMILK? Don’t worry if you don’t have buttermilk on hand. It’s really easy to make your own. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add milk until you reach the 1 cup line. Shake it and you’ll get buttermilk! |
Buttermilk Cookie recipes preparation time
Super Simple Buttermilk Cookie Recipes Easy Baking for Beginners! Anyone can make delicious cookies with this foolproof recipe.
| PREP TIME | COOK TIME |
| 15 minutes | 14 minutes |
| CHILLING TIME | TOTAL TIME |
| 1 hour | 1 hour 29 minutes |
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Soft and easy buttermilk cookie recipes
Ingredients
- 2 cups packed brown sugar
- 1 cup butter melted
- 1 tsp vanilla
- 2 eggs
- 4 cups flour
- 1 cup buttermilk
- 2 tsp baking soda
- 2 tsp baking powder
Instructions
- Stir together sugar and butter until smooth. Add vanilla and eggs, and beat well.
- Stir the baking powder into the flour, and the baking soda into the buttermilk.
- Add the flour mixture and the buttermilk mixture alternately to the sugar/butter in a large mixing bowl, beginning and ending with the flour.
- Stir dough til smooth. Store tightly covered in the refrigerator, for several hours or overnight.
- Preheat oven to 375 degrees F.
- Drop cookie dough in large spoonfuls onto an ungreased cookie sheet, leaving plenty of room between they do expand.
- Bake 10 minutes at 375, until light brown in color.
- While hot, use a spatula to loosen the cookie sheet, and put it on a rack to cool.
- Frosting:
- ½ cup butter
- 1 cup packed brown sugar
- ¼ cup milk
- Pinch of salt
- 1 tsp vanilla
- 2 cups powdered sugar
- Melt the butter in a saucepan. Stir in brown sugar, until smooth and dissolved.
- Remove the pan from heat, and add milk, salt, and vanilla.
- Set aside and cool to lukewarm. Gradually mix in powdered sugar until desired consistency. Spoon icing over cooled cookies.
- Delicious!
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