Best Buttermilk Cookies Recipes

MOM'S BUTTERMILK COOKIES

Steps:

• 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. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

BUTTERMILK COOKIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL BUTTERMILK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT BUTTERMILK SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be moist)., Combine cinnamon and remaining sugar. Drop dough by tablespoonfuls onto greased baking sheets. Sprinkle with cinnamon-sugar. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.

BUTTERMILK COOKIES

Steps:

• Make cookies:
• Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
• Whisk together flour, zest, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
• Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
• Glaze cookies:
• Whisk together all glaze ingredients and brush onto tops of warm cookies.
• Let stand until cookies are completely cooled and glaze is set.

SOFT BUTTERMILK COOKIES

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
• Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
• Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.

BUTTERMILK CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• Melt butter in the microwave.
• In a large bowl, combine the warm melted butter with the cocoa powder. Whisk until smooth.
• Whisk in sugar, vanilla extra, and buttermilk.
• Gradually stir in the flour mixture until no streaks of flour remain.
• Stir in chocolate chips.
• Drop dough in 1-inch balls onto prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.
• Bake 10-12 minutes until cookies are set around the edges.
• Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.

AMISH BUTTERMILK COOKIES

Steps:

• preheat oven to 425*.in a large bowl, cream together sugar and crisco -- beat in the eggs, one at a time, then stir in the vanilla.combine the flour, baking powder, baking soda and salt.in seperate bowl -- and then add to the creamed mixture alternately with buttermilk.
• drop by rounded tspful 2" apart onto greased sheet.
• bake at 425* for 6-8 minutes.
• allow cookies to cool 5 minutes before removing to rack to cool completely.

GRANDMA'S BUTTERMILK SUGAR COOKIES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Mix sugar and eggs very well. Then add buttermilk and baking powder, blend well.
• 3. Next, add baking soda and flour, mixing well. Stir in Crisco until blended.
• 4. Place in refrigerator and chill.
• 5. Roll cookies into 1/4 inch thickness and cut to desired shape.
• 6. Place cookies on baking sheet and bake on bottom rack until puffy (about 8 min.), then place baking sheet on upper rack for 2 to 3 minutes until browned.
• 7. Let cool and turn onto platter.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine dry ingredients and set aside.
• Cream together shortening and sugar until fluffy. Add the eggs, buttermilk and vanilla. Mix until combined. Add dry ingredients until blended. Stir in chips. Drop by teaspoons onto baking sheet. (I use a #50 scoop) Bake 8-10 minutes.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix butter or margarine, sugar and egg together. Stir in baking mix, nuts, and chocolate chips.
• Drop teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake about 10 minutes, or until lightly browned.

SOFT BUTTERMILK SUGAR COOKIES

Steps:

• Preheat oven to 375°F.
• In a small bowl, stir together flour, baking soda, and baking powder; set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
• Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. You can also roll the cookies in the sugar sprinkles before baking.
• Bake for 8-10 minutes or until pale golden. Make sure you don't overcook or it won't be chewy! Let stand for 2 minutes before removing to cool on a rack.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Cream together shortening and sugars.
• Beat in eggs.
• Add vanilla.
• Sift together flour and soda.
• Add dry ingredients, alternately with buttermilk to creamed mixture.
• Stir in chocolate chips and walnuts.
• Drop by teaspoon about 2 inches apart on greased cookie sheets.
• Put 1/2 walnut on top of each cookie.
• Bake in 350° degree oven for 12 to 15 minutes or until done.
• Remove from sheet and cool on racks.

CLASSIC BUTTERMILK COOKIES

Steps:

• 1. Preheat the oven to 400ºF. Place eggs in a large bowl. Beat with an electric mixer set at medium speed until frothy. Add granulated sugar, buttermilk, baking soda and butter in order listed, beating continually. Stir in lemon extract, vanilla extract and nutmeg. Stir in walnuts. Stir in enough of the flour to make a soft dough. Roll dough 1/4 inch thick on a floured surface. Cut with a cookie cutter. Transfer to baking sheets using a spatula. Bake the cookies until the edges are lightly golden, about 8 to 10 minutes. Let stand to cool for 2 minutes. Transfer to wire racks. Sprinkle with the confectioners' sugar. Let stand to cool completely.

MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

BUTTERMILK COOKIES

Steps:

• For the cookies: Preheat oven to 375 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually add flour mixture alternating with buttermilk and mix just until blended.
• Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool completley.
• For the icing: In a small mixing bowl on medium speed cream butter until smooth. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Add vanilla and beat until smooth and creamy.
• Spread icing on cooled cookies and sprinkle with walnuts.

BUTTERMILK CHRISTMAS COOKIES

Steps:

• Mix together before starting: buttermilk and baking soda. Mixture will foam up, so put it in a medium sized bowl or measuring cup.
• Mix sugar and shortening until fluffy. Add eggs. Then sour cream, nutmeg, and baking powder.
• Alternate buttermilk mixture and flour until well incorporated.
• Refrigerate dough overnight.
• Preheat oven to 350 degrees.
• Roll out dough onto a lightly floured surface. Cut shapes into the dough with cookie cutters of your choice.
• Line a baking sheet with parchment paper or silicone lining. Bake cookies for 9 - 10 minutes or until lightly done.

BUTTERMILK SUGAR COOKIES

Steps:

• 1. 1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• 2. 2. In a bowl sift together flour, baking powder, baking soda and salt
• 3. 3. In a large bowl beat butter, 1 cup of sugar and flavoring at medium speed with a mixer until fluffy. Add eggs and beat until combined. Add the flour mixture alternate with the buttermilk. Begin and end with the flour mixture. Beat on low speed just until blended and after each addition. (Dough will ber very sticky and soft).
• 4. 4. In a small bowl place the remaining sugar. Using a scoop, scoop about 1/4 cup of dough and drop into sugar, gently roll to coat. Place on preparred baking sheet. Please note the dough will be very loose..it's ok they turn out great.
• 5. 5. Bake 13 to 15 minutes or until the edges turn light brown. When you remove from the oven sprinkle with any left over sugar. Cool on the pans for 2 minutes. Remove from pans and cool completly on wire racks.

BUTTERMILK COOKIES WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• 1. For the cookies: in a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
• 2. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk and mix well.
• 3. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• 4. Combine the frosting ingredients; beat until smooth. Frost the cooled cookies. Top with chopped nuts if desired.

SALTED DARK CHOCOLATE AND EARL GREY BUTTERMILK COOKIES

Steps:

• 1. In a pan, melt the butter along with the tea bags. Once melted, cook over medium for 5 minutes, stirring frequently. The butter should be bubbling by the end. 2. Pour butter and tea bags into a heatproof bowl, cover, and let sit for 10-30 minutes (depending on how strong you want the flavor to be). Remove tea bags, squeeze out, and chill butter until it's solid but soft, about 1 hour, before proceeding. 3. In a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add cocoa and salt and combine, scraping down the bowl as needed. 4. Add half the flour to the bowl with the mixer on low, then add half the buttermilk. Repeat with the rest. Using a spatula, fold in chocolate chunks. Place dough in the middle of a sheet of wax paper or plastic wrap and form into a disc. Chill for at least 1 hour. 5. Preheat oven to 350°. Line a baking sheet with parchment paper or a Silpat. Using lightly floured hands, roll out tablespoon-size balls of dough and place them about an inch or so apart on the baking sheet, pressing lightly to flatten. 6. Bake cookies for 12-15 minutes. Let cool for a few minutes, then carefully move to a wire rack. Cookies should be slightly crisp on the outside and fudgy in the middle when cool. 7. Dust lightly with powdered sugar and serve with big glasses of milk.