Buttermilk Cookies
Soft, pillowy, and irresistibly tender, these classic Buttermilk Cookies are the perfect blend of old-fashioned comfort and modern flavor. Made with tangy buttermilk and a hint of vanilla, these melt-in-your-mouth cookies bake up with delicately golden edges and a light, cakey texture. Each bite is topped with a simple, glossy powdered sugar glaze, adding just the right touch of sweetness. Perfect for a cozy tea-time treat or sharing at celebrations, this easy recipe comes together in under 30 minutes and yields up to 24 cookies, making it great for quick baking or gifting. Whether you're a fan of nostalgic desserts or looking for a simple yet satisfying cookie recipe, these Buttermilk Cookies are sure to become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 1 piece egg, large
- 1 teaspoon pure vanilla extract
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 120 ml buttermilk
- 100 grams powdered sugar
- 1 tablespoon milk
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Drop tablespoon-sized dollops of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To make the icing, whisk together the powdered sugar and milk until smooth. The glaze should be thick but pourable. Add more milk if needed, 1 teaspoon at a time.
Drizzle the glaze over the cooled cookies or dip the tops of the cookies into the icing for a more even coating.
Let the icing set for 10-15 minutes before serving or storing the cookies in an airtight container.
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 508.7 g | 185% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 305.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
