Classic 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.

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.

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.

AMISH BUTTERMILK COOKIES RECIPE

Steps:

• Preheat the oven to 350°.
• Cream the softened butter and sugar for a couple of minutes until fluffy.
• Add the eggs and mix.
• Add buttermilk and vanilla. Mix to combine.
• In a separate bowl, mix the flour, baking powder, soda, and salt. Add to the creamed mixture and mix until everything is incorporated.
• Drop onto parchment-lined cookie sheets and bake for 10 - 11 minutes.
• Allow the cookies to rest on the tray for a minute before removing to a wire cooling rack.
• Cool completely then drizzle or spread with glaze.

BUTTER SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

CLASSIC BUTTERMILK BISCUITS (NYTIMES)

Steps:

• Set rack in upper third of oven and preheat to 500°F.
• Sift together in bowl cream of tartar and baking soda to make baking powder. In a large bowl, whisk flour, baking powder, and salt. Add the butter. Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick.
• Make a well in the center of the flour. Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms. (Add 1-2 tbsp.more buttermilk if dough appears too dry.).
• Immediately turn the dough onto a floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick. Prick dough with flour dipped fork at 1/2 " intervals.
• Flour a 2-3" biscuit cutter and stamp out rounds. Arrange on a heavy, parchment-lined baking sheet. Bake only until golden--10-12 minutes.
• Remove and brush with the melted butter. Serve hot.
• NOTE: Great for breaksfast right out of the oven with butter and honey. We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture. (Tastes like mini potpies).

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.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.