Alma Bax 
These cookies are made with a recipe that has been passed down through generations of the Buttermilk family. The recipe is so famous that it has been featured in Southern Living Magazine and on the Food Network.
These amish buttermilk sugar cookies are perfect for any occasion. They are soft and chewy on the inside, with a crisp outside.
Sugar Cookies with Buttermilk are traditional sugar cookies with an extra soft, pillowy feel thanks to the inclusion of buttermilk. This frosted sugar cookie recipe is a family classic that you must try!
Don’t forget to check out our new SOFT AND SWEET SUGAR COOKIES collection!
I just came upon a recipe for Sugar Cookies with Buttermilk on the back of a sugar container that seemed intriguing. Yes, I check to the back of the sugar box for recipes. Don’t you think so? Okay, don’t respond to it. In any case, I tweaked the recipe, and they are certainly among the finest sugar cookies I’ve ever had! They’re soft and pillowy, with a delicious taste. I’ve brought these to many family gatherings now, and they’ve gone in a flash. Even my son, who isn’t a big fan of cookies, loves about them. (I’m aware!!) From whence did he come?!) You will enjoy them if you give them a try.
Buttermilk Sugar Cookies: How to Make Them
A great sugar cookie recipe, like this one, starts with a terrific recipe. Gather your ingredients and begin by adding the wet components in the recipe’s recommended sequence. Then, gently incorporate the dry ingredients into the butter mixture. Scoop out the dough and bake for 9-10 minutes on a baking sheet. Allow to cool completely before topping using my vanilla buttercream frosting recipe. I also like sprinkling sprinkles on top!
Sugar Cookie Recipe: How to Make the Best
Three kitchen essentials are essential for making the finest sugar cookies! I use these ingredients in almost every cookie recipe I make, as well as a variety of other dishes, so they’re extremely flexible. I start by lining my cookie sheets with parchment paper. They’re offered in sizes that precisely fit a 12×16 cookie sheet, allowing cookies to bake without sticking and without the hassle of putting oil on the cookie pans!
A KitchenAid mixer is the second item on the list. Mine is fantastic! I have a Bosch as well, but I like to bake with my KitchenAid. Every mixer comes with a cookie paddle that you can connect to the top of the mixer. They’re simple to use and aid in consistent mixing of the components. In this recipe, I also use the metal whisk attachment to create the frosting. It cooks it in a flash! Put this on your wish list since it’s one of my most-used tiny appliances of all time!
A cookie scoop is the third item on the list! I used to measure and scrape cookie dough onto the pans using two spoons years ago. It wasn’t an ideal method, and I often ended out with oblong biscuits of varying sizes. I noticed each and every one of my friend’s cookies looked PERFECT when she brought them to a gathering. What’s her secret? An ice cream scoop! 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops are available. For this and most other cookies, I used the medium size- 1.5 tbsp. (However, I use the tiny cookie scoop when serving a big group.) People prefer a smaller cookie, particularly when there are numerous other sweets available. I used the middle scoop for this Buttermilk Sugar Cookie recipe.
Soft Buttermilk Sugar Cookies
this recipe makes 3 dozen cookies
- 1/2 cup butter, softened (1 stick)
- 1/2 cup sugar (granulated)
- a half cup of brown sugar
- 1 egg
- a quarter cup of buttermilk
- 1 tsp vanilla extract extract extract extract
- 2 1/2 cups flour (all-purpose)
- a half teaspoon of baking soda
- a half teaspoon of salt
- For 1 minute, cream together the butter and sugars. Mix in the egg, buttermilk, and vanilla until smooth.
- 1/2 of the dry ingredients should be added to the mixing bowl. Combine half of the ingredients, then add the remaining half. The dough will be softer and more sticky than regular cookie dough. Refrigerate for 1 hour after covering.
- Preheat the oven to 400 degrees Fahrenheit.
- Scoop 1.5 to 2 tablespoons of cookie dough onto a parchment-lined baking sheet. Smooth the edges of each dough ball with your fingers. Bake for 9-10 minutes, then cool on the baking sheet for another 2 minutes.
- Place on a cooling rack to cool. Once completely cool, ice each cookie with approximately 1 TBSP vanilla buttercream. If desired, add sprinkles on top of the icing. Leftovers should be kept in an airtight container.
Do you like this recipe for Sugar Cookies? Here are a few more you may enjoy:
Recipe for Amazing Vanilla Buttercream
- 1/2 cup butter, room temperature (1 stick)
- 1 tsp vanilla
- 2–3 tablespoons of milk
- 2 cups powdered sugar, rounded
- In a mixing bowl, beat butter on medium speed for 3 minutes, or until beaten and light in color.
- Combine the vanilla, milk, and 1 cup powdered sugar in a mixing bowl. 1 minute of mixing
- Mix in the remaining cup of powdered sugar for 3-4 minutes on medium. Cookies should be frosted.
Soft Buttermilk Sugar Cookies
Soft Buttermilk Sugar Cookies are traditional sugar cookies with an extra soft, pillowy feel thanks to the inclusion of buttermilk. This frosted sugar cookie recipe is a family classic that you must try!
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Dessert course: cookies
American cuisine
Time to Prepare: 10 minutes
Time to prepare: 10 minutes
20-minute total time
3 servings
Ingredients
- 1 stick softened butter 1/2 cup
- 1/2 cup sugar (granulated)
- a half cup of brown sugar
- 1 egg
- a quarter cup of buttermilk
- 1 tsp vanilla
- 2 1/2 cups flour (all-purpose)
- a half teaspoon of baking soda
- a half teaspoon of salt
Recipe for Amazing Vanilla Buttercream
- 1 stick room temperature butter 1/2 cup
- 1 tsp vanilla
- 2–3 tablespoons of milk
- 2 cups powdered sugar, rounded
Instructions
-
For 1 minute, cream together the butter and sugars. Mix in the egg, buttermilk, and vanilla until smooth.
-
1/2 of the dry ingredients should be added to the mixing bowl. Combine half of the ingredients, then add the remaining half. The dough will be softer and more sticky than regular cookie dough. Refrigerate for 1 hour after covering.
-
Preheat the oven to 400 degrees Fahrenheit.
-
Scoop 1.5 to 2 tablespoons of cookie dough onto a parchment-lined baking sheet. Smooth the edges of each dough ball with your fingers. Bake for 9-10 minutes, then cool on the baking sheet for another 2 minutes.
-
Place on a cooling rack to cool. Once completely cool, ice each cookie with approximately 1 TBSP vanilla buttercream. If desired, add sprinkles on top of the icing. Leftovers should be kept in an airtight container.
Recipe for Amazing Vanilla Buttercream
-
In a mixing bowl, beat butter on medium speed for 3 minutes, or until beaten and light in color.
-
Combine the vanilla, milk, and 1 cup powdered sugar in a mixing bowl. 1 minute of mixing
-
Mix in the remaining cup of powdered sugar for 3-4 minutes on medium. Cookies should be frosted.
Notes
this recipe makes 3 dozen cookies
Is there a buttermilk substitute?
Here are a few options for buttermilk replacements in this recipe. Instead of plain yogurt, greek yogurt, or sour cream, you may use plain yogurt, greek yogurt, or sour cream. First, measure out 3/4 cup, then whisk in 3 tablespoons of milk.
What is the best way to produce buttermilk at home?
Making buttermilk at home is as simple as mixing milk with either basic white vinegar or lemon juice. To begin, fill a 1 cup measuring cup halfway with 1 TBSP vinegar or lemon juice. Then pour in enough milk to make 1 cup. Stir well and set aside for 10 minutes before continuing with your recipe.
Can buttermilk sugar cookies be frozen?
Yes, you may freeze the sugar cookie dough before baking it, or bake the cookies and then freeze them to frost and enjoy later. I prefer to scoop the dough into balls and place them on a baking sheet, then freeze the whole sheet. Remove the dough balls from the freezer and store them in an airtight container. Freeze for up to 2 months in advance. Place dough on cookie sheets to defrost for 15 minutes before baking. Bake according to the package directions.
This is my little one! He may not be much of a baby any more, but he will always be MY baby. This is his first time going to the beach since he was a baby. It was really very amusing since he assumed he knew everything there was to know about the beach. It only took a couple waves to knock him down (with me hovering nearby to assist him if he needed it!) for him to understand that waves were much more strong than he had expected. And there’s sand! It spreads like wildfire. Ha! He requested to go swimming in the hotel pool instead shortly after this beautiful photo. LOL!
Butter, sugar and flour are the three ingredients that make up a crisp buttermilk cookie. The recipe calls for butter at room temperature, granulated sugar, and all-purpose flour. Reference: crisp buttermilk cookies.
Frequently Asked Questions
What is better butter or sugar cookies?
Butter is a dairy product that has been used as a spread for bread and baked goods. Sugar cookies are made from flour, sugar, butter, eggs, vanilla extract, and baking powder.
What is the difference between sugar and butter cookies?
Butter cookies are made with butter, while sugar cookies are made without.
Should sugar cookies be crunchy?
Yes, they should be crunchy.
Related Tags
- buttermilk cookies
- old fashioned buttermilk cookies
- vanilla buttermilk cookies
- buttermilk sugar cookies with nutmeg
- amish sugar cookies
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