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These Buttermilk Cookies are soft & buttery and topped with a smooth vanilla frosting. Keep them as-is or add sprinkles for a fun flair!
I grew up just down the road from my paternal grandparents and it was THE BEST. We’d ride our bikes or 4-wheelers down the gravel road to see Grandma & Grandpa and have a snack. Grandma would almost always have a container of Kolaches, frosted oatmeal raisin cookies or these homemade buttermilk cookies on the counter or at least in the freezer.
We were spoiled. And though Grandma doesn’t bake anymore, I’m SO thankful these recipes have been passed on for us to enjoy for years to come! I hope you enjoy this buttermilk cookie recipe as much as the fifteen Gent grandchildren do! 🙂
Ingredients Needed
- Butter – I use salted butter.
- Sugar
- Eggs – I use large eggs.
- Vanilla
- Buttermilk – This recipe is great for using up leftover buttermilk. However, if you don’t have buttermilk, you can make your own (see below).
- All-Purpose Flour
- Baking Soda
- Salt
- Frosting Ingredients – Powdered Sugar, Butter, Vanilla and Milk
How to Make Buttermilk
If you don’t have any buttermilk on hand, no worries. Making your own is really simple. Add 1 tablespoon of white vinegar OR lemon juice to a liquid measuring cup. Add milk until you reach the 1 cup line. Give it a stir and you’ve got buttermilk!
How to Make Buttermilk Cookies?
First, you’ll cream together the butter and sugar. I find it easiest to use a stand mixer, but you can also use a hand mixer or the power of your arms! 😉
Then it’s time to mix in the eggs and vanilla.
Next, you’re going to alternate adding the dry ingredients and the buttermilk.
You’ll want to use a rubber spatula to scrape the sides of the mixing bowl to make sure everything is well-incorporated.
Once everything is combined, it’s time to chill the dough. I do NOT recommend skipping this step or you won’t have the delicious cake-like texture you’re going for with this cookie.
Now that your dough has had a chance to chill, it’s time to bake. I recommend using a cookie scoop to make evenly-sized cookies and be sure to give the cookies some space to expand as they bake. The baking time is just 8-10 minutes on a lined baking sheet (though ovens vary and might be more like 10-12 minutes for some).
Once the buttermilk sugar cookies have cooled, you’ll make a thick frosting and lather it on for the most delicious soft buttermilk sugar cookie!
What Does Buttermilk do to Cookies?
You’ve probably seen buttermilk in a variety of recipes – you’ll see it in buttermilk biscuits, cookies, cakes, etc. When buttermilk is combined with baking soda or powder, there is a chemical reaction that gives off carbon dioxide gas and therefore adds an airy texture to your baked goods. For this recipe, the buttermilk is going to give a very subtle tangy, amazing flavor and an incredible cakey cookie.
How to Store Buttermilk Cookies
These cookies can be stored in an airtight container for 2-3 days at room temperature, up to 5 days in the fridge and 1-2 months in the freezer. I recommend adding a sheet of waxed paper or parchment paper between layers of cookies so they don’t stick together.
I hope you love these little tender treats!! Bring them to family gatherings, add them to cookie trays….or just hide them and keep them to yourself! I won’t tell. 😉
Other Favorite Cookie Recipes
Double Chocolate Crackle Cookies
White Chocolate Biscoff Cookies
Buttermilk Cookies
Ingredients
Cookies
- 1 cup butter room temperature
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk room temperature
Frosting
- 1/2 cup butter
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 2-3 tablespoons milk
Instructions
For the Cookies
- Cream butter and sugar in a large bowl.
- Add the eggs and vanilla and mix well.
- Add 2 cups of the flour, the baking soda and salt; mix until just combined.
- Add about half of the buttermilk and stir.
- Add the remaining flour; mix; scrape down the sides of the bowl.
- Finally, stir in the remaining buttermilk.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Do NOT skip the chill time!
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough onto the prepared cookie sheets and bake for 8-10 minutes, or until very a very light golden brown around the edges.
- Remove from the oven; let set for 5 minutes then remove to a wire cooling rack.
Make the Frosting
- In a large bowl, mix the butter until smooth.
- Add the powdered sugar, vanilla and 2 tablespoons of milk; stir.
- Add additional milk if needed to reach desired consistency.
- Spread frosting over the cooled cookies.
I made these cookies for our church luncheon. They are SO delicious!
The recipe makes a nice amount of cookies to be able to share. You will not be disappointed if you bake them! Thanks for sharing!
Lauri- in Erie, PA ( the snowiest place this year is the US )
I made these cookies for our church luncheon. They are SO delicious!
The recipe makes a nice amount of cookies to be able to share. You will not be disappointed if you bake them! Thanks for sharing!
Lauri- in Erie, PA ( the snowiest place this year is the US )
Made these for Christmas and now these are the only cookies the family wants now was requested again for Easter and a baby shower my wife dubbed them Sugarcakes and it stuck. Thanks for the recipe.John life long baker.
So happy to hear, John! This was a recipe passed down from my grandma & is near and dear to my heart! Makes me so happy hearing others enjoying it, too! ~Kelsey
Love it
Hi
Was wondering if I can do unsalted butter ?
Hi Leslie! Yes, you can use unsalted butter. I’d recommend adding 1/4 to 1/2 teaspoon for each stick of butter. Enjoy!! ~Kelsey
These cookies are delicious, they were a big hit! Easy to make and they freeze well.
Hi, what size cookie scoop do you use? Are these large or small size cookies? Thank you. My batter is chilling now.
Hi Zee – My scoop is about 2 tablespoons! ~Kelsey
How do I thicken the icing if it turned out too runny
You can add more powdered sugar to help thicken it!
Delicious! So soft and buttery!
Mine came out cake like. Why? They taste good. Don’t even need frosting. If I can figure out how to make them more cookie and not cake I’d definitely make them again.
Hi Jodi – Did you let them chill in the fridge? I find that if I don’t let them chill long enough, they turn out more cake-like! ~Kelsey
I have a double batch waiting in the fridge now. Can I roll these out and use them with cookie cutters? LMK your take. Thanks.
Hi Michael – this dough is too soft to roll out, so I’d recommend just scooping them! Hope you enjoy! ~Kelsey
Hi looking to make these cookies. Can I scoop them and freeze them or should I bake them before freezing?
Hi Cathy – I’d freeze them after they’re baked. My grandma always had these in the freezer for us grandkids and they were always a favorite! ~Kelsey
In the ingredient listing, there are two cups of buttermilk. Does the recipe have a total of two cups?
Hi Susan – I’m not sure where you’re seeing that. I just double-checked and the recipe has just 1 cup of buttermilk (I wonder if you accidentally clicked the 2x the recipe?).