Mom's Buttermilk Cookies Recipe
Mom's Buttermilk Cookies Recipe photo by Taste of Home

Mom's Buttermilk Cookies Recipe

Publisher Photo
Jane Darling of Simi Valley, California shares her mother's recipe for these comforting "cookie pillows". The tender treats are jazzed up with thick frosting and a sprinkling of chopped walnuts.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FROSTING:
  • 3 tablespoons butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup finely chopped walnuts, optional

Nutritional Facts

1 serving (2 each) equals 268 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 184 mg sodium, 48 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
  3. For the frosting, combine the butter, confectioners' sugar, milk and vanilla in a bowl; beat until smooth. Frost the cookies; sprinkle with chopped walnuts if desired. Yield: 3 dozen.
Originally published as Mom's Buttermilk Cookies in Quick Cooking January/February 2000, p46

Nutritional Facts

1 serving (2 each) equals 268 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 184 mg sodium, 48 g carbohydrate, trace fiber, 3 g protein.

Reviews for Mom's Buttermilk Cookies

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 1, 2014

"This is a really good recipe! I used a brown butter frosting and the nutty flavor was just right for these cookie--not too sweet. I'm making another batch today for my sis-in-law, and I think I'll try the peppermint frosting. Thanks for the wonderful recipe."

MY REVIEW
Reviewed Jul. 21, 2013

"When you are looking for a recipe that uses the left over buttermilk that you bought for another recipe (why don't they package the buttermilk in a smaller size than a quart?), these cookies work. They are yummy and so easy to make. The yield is correct (3 dozen cookies). However, when I saw 3 1/2 cups of xxx sugar, I knew that would leave one with too much leftover frosting. So like someone else mentioned here, I made up my own frosting recipe. Three tablespoons butter, 2 cups xxx sugar, 1/3 cup cocoa powder, 1/4 cup buttermilk, 1/2 teaspoon vanilla extract. It made enough to frost all the cookies with just a little frosting left over. Cupcake Princess used 1 cup xxx sugar, but I thought it would not be enough frosting for all the cookies. Next time I will use a little less than 2 cups of xxx sugar, adjust the other ingredients and see if I can get closer to a perfect amount of frosting. So if you make these cookies, it will not be a waste of your time. The recipe is a keeper."

MY REVIEW
Reviewed Dec. 19, 2012

"These are the best tasting cookie. I made these cookies for our work christmas cookie exchange and they were a huge success. They are good anytime of the year."

MY REVIEW
Reviewed Dec. 1, 2012

"My family and I loved this recipe...infact we have very rigid dietary restrictions and I used egg replacer and gluten free flour and added peppermint to the frosting, we then used sprinkles instead of nuts and they are a huge hit!!!!"

MY REVIEW
Reviewed Dec. 23, 2011

"These are one of my most requested cookies. Instead of nuts I put sprinkles on top."

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