These Buttermilk Cookies are tender, soft and absolutely delicious. Similar to a sugar cookie, but different enough thanks to the buttermilk.
I am a frosting girl, so anytime I can make anything with frosting, I’m all over it.
I can also guarantee that I’ll make more frosting than the recipe calls for because I like my frosting thick. . . the thicker, the better😊.
Because I love frosting, I am a huge sugar cookie gal because duh, sugar cookies = frosting.
When I saw the recipe for these Buttermilk Cookies, I knew I wanted to try them because they’re basically like sugar cookies, minus the rolling and cutting. The frosting of course was one of the reasons, but another reason is because I love buttermilk in baked goods. It adds a lightness and tenderness that is kind of a baker’s dream come true.
These cookies aren’t overly sweet, so the sweet buttercream on top is the perfect addition and makes these cookies pretty fabulous.
Remember the snow day I mentioned last week, and all the baking I did that day? These cookies are one of the things I baked that day, and then sent with my son to work. Within 15 minutes of him being back at his office, I got a text from him saying “everyone loved the cookies!” I think he’s becoming the favorite employee there (lol).
Oh, and one more thing, we thought these cookies were even better the second day :).
Speaking of snow, I REALLY wish it would stop! Does anybody else feel the same?
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, but highly recomment)
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 6 tablespoons butter, softened
- 3 cups powdered sugar
- 5 to 6 tablespoons whipping cream
- 1 teaspoon vanilla extract
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Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
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Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool.
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In a medium bowl, add butter and beat until smooth, about 1 minute. Add powdered sugar, cream and vanilla. Mix until smooth. *You can adjust the whipping cream to get the desired consistency you want.
The coconut extract is optional, but I highly recommend it. It gives just a hint of coconut flavor that is not overpowering by any means.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Recipe Source: Adapted slightly from Taste of Home Cookies Cookbook
are these chewy or more cakey cookies??
Hi Stephanie, these are more cakey than chewy.
Jodi how come I always want to make every recipe you post? You are the best and have some amazing recipes. These cookies look so great. I love buttermilk also. Can’t wait to make these. It is snowing here in CT too. But I just made your chocolate parfait cookies AGAIN to take to a friend tomorrow. Love them!
Hi Teresa! Again, you made my day! I hope you’re staying warm! We have had so much snow this winter, which we should, after all, I live in Utah. It’s just that our winters the last several years have been so mild and we’ve hardly had any snow, which I’m ok with (lol!) I know we need it so I shouldn’t complain. Thanks for your kind words again, you are always so sweet. I’m so happy you love the chocolate parfait cookies, they’re definitely a keeper. I hope you have a chance to make these buttermilk cookies. We love them! Take care and stay warm!