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?
Buttermilk Cookies
- Total Time: 22 minutes
- Yield: 2 1/2 to 3 dozen 1x
Description
These Buttermilk Cookies are tender, soft and absolutely delicious. Similar to a sugar cookie, but different enough thanks to the buttermilk.
Ingredients
- 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 recommend)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
FROSTING:
- 6 tablespoons butter, softened
- 3 cups powdered sugar
- 5 to 6 tablespoons whipping cream
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
Frosting:
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
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!
These are delicious! I made them dairy-free by subbing coconut milk + lemon juice for the buttermilk, and butter flavored Crisco for the butter. I’ll use coconut cream for the whipping cream. Grandkids and hubby both love them! Thanks!
Thanks Kathy! I’m so happy you loved these. Thanks for the substitution ideas, so good to know. Take care.
Wondering about doubling – 2-1/2 doubled is 5 Yet you say use 4 cups ? Help!
Hi Joanie! Not sure what you mean, if you click on 2X the recipe, it says 5 cups. At least it does when I click on it.
I usually don’t like soft cookies but these are exceptional. the texture is cakey with the wonderful flavor of tangy buttermilk and vanilla. They really don’t spread much, and for a better look, I flattened them just slightly. With a drizzle of icing and a sprinkle of crushed candy cane, they were a lovely Christmas cookie.
★★★★★
Hi Emily! I am so glad you loved these cookie! I love the idea of putting crushed candy cane on them for a Christmas Cookie, I will have to remember that! Thank you for taking the time to leave a comment!