Name: Buttermilk Cookies with Vanilla Frosting Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; 1/2 cup butter; 3 cups powdered sugar; 1 1/2 teaspoons vanilla; 2-3 tablespoons milk

There’s something so comforting about a soft, melt-in-your-mouth cookie, and this Buttermilk Cookies with Vanilla Frosting Recipe hits all those cozy notes. With tender, lightly tangy cookies topped with creamy vanilla frosting, it’s a treat that feels homemade and special every time.

The image shows a stack of round cookies with smooth, creamy white frosting spread generously on top of each one, covering the entire top surface. The cookies have a golden-brown color and slightly soft texture, piled together inside a white paper-lined gray tray. In the background, there are several clean white plates stacked on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buttermilk Cookies with Vanilla Frosting Recipe
Top Tip
How to Serve Buttermilk Cookies with Vanilla Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buttermilk Cookies with Vanilla Frosting Recipe

Why You'll Love This Recipe

I remember making these cookies for my family one chilly afternoon, and the way everyone savored every bite convinced me this recipe deserves a spot on your must-bake list. It’s one of those desserts that blend simple ingredients into something unexpectedly soft and flavorful.

Tender Texture: The buttermilk adds a subtle tang and keeps the cookies irresistibly soft.
Classic Vanilla Frosting: Smooth, creamy frosting that perfectly balances the cookie’s slight tanginess.
Simple Ingredients: No fancy pantry items—a few staples you likely already have on hand.
Flexible Make-Ahead: Chilling the dough improves flavor and texture, giving you baking flexibility.

Ingredients & Why They Work

This Buttermilk Cookies with Vanilla Frosting Recipe combines pantry classics to create a cookie that’s soft on the inside, lightly crisp around the edges, and topped with a luscious frosting that’s both sweet and aromatic.

Flat lay of two whole uncracked brown eggs, a small pile of pale yellow butter, a small mound of granulated white sugar, a few teaspoons of vanilla extract in a small white ceramic bowl, a heap of white all-purpose flour, a tiny mound of baking soda crystals, a pinch of fine salt crystals, a small white bowl filled with creamy buttermilk, a small white bowl of powdered sugar, and a small white bowl with milk, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Room temperature butter makes creaming easier and ensures a smooth texture.
Sugar: Provides sweetness and helps with the cookie’s tender crumb.
Eggs: Bind all the ingredients together and contribute to the richness.
Vanilla Extract: Brings warmth and depth to both cookie dough and frosting.
Flour: The structure builder of the cookie; measuring carefully is key for best results.
Baking Soda: Adds leavening and helps create that lovely light crumb.
Salt: Enhances the flavors, balancing out the sweetness.
Buttermilk: The secret to moist, tender cookies with a subtle tang.
Powdered Sugar: For silky frosting that spreads beautifully without grittiness.
Milk: Adjusts frosting consistency for spreading with ease.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Buttermilk Cookies with Vanilla Frosting Recipe is how easy it is to tweak. I love adding a sprinkle of finely chopped nuts on top or swapping the vanilla in the frosting for almond extract for a little twist.

Variation: Sometimes I mix in lemon zest to the dough for a bright, citrusy edge—totally refreshing and pairs beautifully with the vanilla frosting.
Dietary modification: If you prefer a dairy-free option, swapping the butter and buttermilk for plant-based alternatives works surprisingly well here.
Seasonal change: Around the holidays, I like to add a dash of cinnamon or nutmeg to the cookies for a warm seasonal vibe.

Step-by-Step: How I Make Buttermilk Cookies with Vanilla Frosting Recipe

A close-up view of a shiny metal bowl filled with creamy, smooth, pale off-white batter with soft swirls. A pink spatula is partly visible on the right side, gently folding the batter inside the bowl. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming Butter and Sugar to Fluffy Perfection

Start by beating your room temperature butter with sugar until it's light and fluffy. This step is key — it traps air and helps the cookies rise nicely. It usually takes me about 3-4 minutes with my mixer on medium speed. Don’t rush this part; the fluffier, the better!

Step 2: Mixing in Eggs and Vanilla

Once your butter-sugar mixture is luscious, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla, which adds that classic warm, sweet aroma we all love.

Step 3: Combining Flour, Baking Soda, and Salt

Mix together two cups of flour, baking soda, and salt, then add this dry mix to your wet ingredients. Blend just until combined — overmixing here can make cookies tough, and that's not what we want.

Step 4: The Buttermilk Magic

Pour in about half of the buttermilk and stir gently to combine. Then add the remaining flour, give it a quick mix, scraping down the sides so everything incorporates evenly. Finally, stir in the rest of the buttermilk carefully to keep that tender crumb.

Step 5: Chill Out — Your Dough Needs It

Cover your dough with plastic wrap and pop it in the fridge for at least an hour (up to 24). This step is non-negotiable! Chilling firms up the dough and deepens the flavors, plus it helps prevent spreading when baking.

Step 6: Baking to Gorgeous Golden Edges

Preheat your oven to 350°F (175°C) and line your baking trays. Scoop the chilled dough onto the sheets and bake for 8-10 minutes — aim for just a hint of golden around the edges. I like to set a timer for 8 minutes and then watch closely because every oven is a little different!

Step 7: Cool, Then Frost Away

Let your cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While they cool, whip up the frosting by mixing butter with powdered sugar, vanilla, and milk to a creamy consistency. Spread generously—it’s the best part!

Top Tip

From my experience baking this recipe a dozen times or more, these tips have saved me on texture and flavor every single time — I promise they’ll help you nail these cookies, too.

Don’t Skip Chilling: Taking the time to chill the dough improves flavor and prevents the cookies from spreading too thin in the oven.
Check Your Oven Temp: My oven runs a bit hot, so I use an oven thermometer to avoid overbaking. The cookies should barely brown at the edges.
Measure Flour Properly: I spoon the flour into my measuring cup and level it off rather than scooping directly, which keeps the dough from getting dry or dense.
Frost When Fully Cool: Spreading frosting on warm cookies melts it, so be patient—it’s worth the wait for neat, creamy results.

How to Serve Buttermilk Cookies with Vanilla Frosting Recipe

Garnishes

For a little extra flair, I often sprinkle a pinch of flaky sea salt over the frosting or add a few colorful sprinkles. Crushed almonds or toasted coconut flakes work beautifully, too—they add texture and contrast.

Side Dishes

These cookies pair wonderfully with a warm cup of tea or coffee. For a special brunch, serve alongside fresh berries and a dollop of whipped cream to balance the sweetness.

Creative Ways to Present

I like to arrange these cookies on a pretty cake stand for parties or stack them wrapped in parchment tied with twine as homemade gifts. Layering them between sheets of wax paper in a jar makes a delightful give-away, too.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and tasty for up to 3 days, but if you want to keep them longer, refrigeration helps extend freshness.

Freezing

I’ve had great luck freezing unbaked dough balls wrapped tightly in plastic wrap. When ready, just thaw briefly and bake fresh—like a little batch of cookie magic ready on demand!

Reheating

To refresh day-old cookies, pop them in a 300°F oven for about 5 minutes to warm through without drying them out. I avoid microwaving because it can make them chewy or overly soft.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar as a quick buttermilk replacement, the true tang and tenderness come from real buttermilk. So if possible, use authentic buttermilk for best results.

How long can I store these cookies after baking?

These buttermilk cookies with vanilla frosting keep best at room temperature in an airtight container for 2-3 days. If you want to keep them longer, refrigeration helps but bring them back to room temperature before serving for best texture.

Can I leave off the frosting for a simpler cookie?

Absolutely! The cookies themselves are delicious on their own, soft, and flavorful. The frosting adds sweetness and creaminess but feel free to enjoy the dough baked plain or dusted with powdered sugar.

What’s the best way to scoop cookie dough for even baking?

Using a cookie scoop or ice cream scoop helps you measure uniform dough balls, so cookies bake evenly. I like a medium-sized scoop that creates a perfect bite-sized cookie every time.

Final Thoughts

This Buttermilk Cookies with Vanilla Frosting Recipe has become a little comfort ritual for me—a reminder that simple ingredients, patience, and a bit of love turn into something truly special. I hope you enjoy making (and eating!) these as much as I do, because they’re exactly the kind of cookies you’ll want to bake again and again.