Wednesday, April 28, 2010

Soft Buttermilk Cookies

My kids were asking me to bake cookies the other day, and I was trying to think of a recipe that I just haven't made for awhile. So, I decided to rummage thru some old cookbooks that I used alot when I was middle-school aged. This hand-written recipe card for buttermilk cookies fell out onto the floor from the pages of the one cookbook. It was such a coincidence because I had 2 quarts of buttermilk in the fridge and I've been trying to be inventive with ways to get it used up. When I saw this recipe, I decided to bake some Buttermilk Cookies! I can't remember ever making these before and I think that it was a recipe from a little recipe exchange we did in Home Economics class in school. So I don't know who the recipe came from, although I do recognize the hand-writing. The recipe didn't have frosting, so I added that, as they are good without, but even better with!!!

These cookies baked up so nice! I used my SILPAT (but you could use a lightly greased cookie sheet and be just fine :-} )and I used my small cookie scoop to make uniform cookies. This to me is an easy version of a sugar cookie. No chilling, rolling, cutting, etc. And who doesn't like a frosted cookie? These cookies aren't the most 'flavorful' cookie, as they are obviously meant to be frosted. I think they would be really good sprinkled with course sugar before baking. But, even better, FROSTED--with sprinkles!!

I think you could change these up by adding maple flavoring and decorating with chopped walnuts. Or even adding a lemon or an almond extract to the frosting. I like them just how they are!

Soft Buttermilk Cookies
Recipe by from cupboard to cupboard
1 cup butter, softened
2 cups sugar
2 lg eggs
2 tsp vanilla
5 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk

Cream butter and sugar until light and fluffy! Add eggs and vanilla and beat in. In a separate bowl, combine flour, soda and salt. Add dry ingredients alternately with buttermilk to the creamed mixture. Mix well.

Drop by teaspoonfuls on lightly-greased cookie sheets. Bake at 375 for 10-12 minutes or until edges are lightly browned. Cool completely on wire racks. FROST!!!!


1/2 cup butter, softened
2 lbs powdered sugar
1/2 cup milk
2 tsp vanilla

Beat butter and powdered sugar together, add vanilla then slowly add milk until frosting reaches desired constistency. Decorate with sprinkles:-)

Happy Cooking!



  1. They sure are pretty Teauna! My daughter would go crazy for these I'm sure, she's a sucker for sprinkles and frosting :)

  2. Yum!! I'm always looking for recipes to use leftover buttermilk. They look great!

  3. Andrea- Thanks! I love the look of frosting and sprinkles myself! Just makes them so "springy" :-)

    Camille- I think I might be BUYING buttermilk to make more! They are really good!

  4. I can't wait to try these! They look so yummy! Great Sunday night dessert!!!!

  5. These look awesome. Guess I better buy me some butter milk.


Thanks for visiting! Your happy comments make my day!