Mom’s Buttermilk Cookies Recipe

Introduction

Mom’s Buttermilk Cookies are tender, buttery treats with a hint of tangy buttermilk and a sweet, creamy frosting. Perfect for sharing, these cookies bring a nostalgic touch to any gathering or afternoon tea.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• Frosting:
• 3 tablespoons butter, softened
• 3-1/2 cups confectioners’ sugar
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
2. Step 2: Beat in the egg and vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Beat well after each addition to ensure a smooth dough.
5. Step 5: Drop rounded tablespoonfuls of dough about 2 inches apart onto greased baking sheets.
6. Step 6: Bake for 10 to 12 minutes, or until the edges are lightly browned. Remove cookies from the oven and transfer them to wire racks to cool completely.
7. Step 7: To make the frosting, combine the softened butter, confectioners’ sugar, milk, and vanilla extract in a bowl. Beat until smooth and creamy.
8. Step 8: Spread the frosting over the cooled cookies. If desired, sprinkle with finely chopped walnuts for added texture and flavor.

Tips & Variations

• Use room temperature ingredients to help the dough come together smoothly.
• For a nut-free version, simply omit the walnuts or substitute with toasted coconut flakes.
• Chill the dough for 30 minutes before baking if you prefer thicker cookies.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated and bring to room temperature before serving. Cookies can also be frozen unfrosted for up to 2 months; frost them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular milk for buttermilk in this recipe?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using.

Is it necessary to frost the cookies?

Frosting adds sweetness and moisture, but the cookies taste delicious plain as well. Frosting is optional based on your preference.

Mom’s Buttermilk Cookies Recipe

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★★★★★

4.6 from 86 reviews

• Author: lina
• Total Time: 27 minutes
• Yield: About 24 cookies 1x

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Description

Mom’s Buttermilk Cookies are soft, tender, and lightly sweetened cookies with a delicate tang from buttermilk, topped with a smooth vanilla frosting and optional chopped walnuts for added crunch. These classic homemade cookies are perfect for any occasion and are quick to prepare and bake.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2–1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk

Frosting

• 3 tablespoons butter, softened
• 3–1/2 cups confectioners’ sugar
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar until fully combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
5. Mix Dough: Alternately add the dry ingredient mixture and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Beat well after each addition until smooth and creamy.
6. Shape Cookies: Drop dough by rounded tablespoonfuls about 2 inches apart onto greased baking sheets to allow space for spreading during baking.
7. Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are lightly browned, indicating they are cooked through but still soft.
8. Cool Cookies: Remove the baking sheets from the oven, and transfer the cookies to wire racks to cool completely before frosting to prevent melting.
9. Prepare Frosting: In a bowl, combine the softened butter, confectioners’ sugar, milk, and vanilla extract. Beat the mixture until it becomes smooth and fluffy.
10. Frost Cookies: Spread the prepared frosting over the cooled cookies evenly. If desired, sprinkle the tops with finely chopped walnuts to add a crunchy texture.

Notes

• Ensure the egg is at room temperature to help the dough mix evenly.
• Do not overbake; cookies should be lightly browned at the edges but soft inside for the best texture.
• Use greased baking sheets or parchment paper to prevent sticking.
• Chopped walnuts are optional but add a nice crunch and flavor contrast.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Buttermilk cookies, homemade cookies, frosted cookies, classic cookie recipe, walnut cookies