Description
Delight in these soft and tender buttermilk cookies topped with creamy vanilla frosting. With a rich buttery base and a hint of tang from the buttermilk, these cookies are perfect for any occasion and are sure to become a family favorite.
Ingredients
Scale
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
- Cream butter and sugar: In a large bowl, cream together the room temperature butter and sugar until light and fluffy, forming the base of the cookie dough.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Combine dry ingredients: Add 2 cups of the flour, baking soda, and salt to the wet mixture; mix just until everything is combined to avoid overworking the dough.
- Incorporate half the buttermilk: Pour in about half of the buttermilk and stir gently to moisten the dough.
- Add remaining flour: Stir in the remaining 2 cups of flour thoroughly, scraping down the bowl sides to ensure even mixing.
- Stir in remaining buttermilk: Add the rest of the buttermilk and mix until the dough reaches a consistent texture.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour, up to 24 hours, to strengthen the dough and enhance flavors. Do not skip this step!
- Preheat oven and prepare baking sheets: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop and bake: Scoop cookie dough onto the prepared sheets, spacing them evenly, and bake for 10 minutes or until edges are very lightly golden.
- Cool the cookies: Remove cookies from the oven, let them sit on the baking sheet for 5 minutes to firm up, then transfer to wire racks to cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the butter until smooth and creamy, then gradually add powdered sugar, vanilla extract, and 2 tablespoons of milk while stirring.
- Adjust frosting consistency: Add the remaining tablespoon of milk if necessary to achieve a spreadable frosting consistency.
- Frost the cookies: Spread the frosting evenly over the cooled cookies and allow to set before serving.
Notes
- Ensure butter and buttermilk are at room temperature for easier mixing and better texture.
- Do not skip refrigerating the dough; it helps develop flavor and maintains cookie shape.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Adjust frosting thickness by adding milk gradually to avoid overly runny frosting.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- For a slight tangier flavor, use fresh buttermilk or add a teaspoon of lemon juice or vinegar to regular milk as a substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
