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

Mom's Buttermilk Cookies Recipe

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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


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 3 tablespoons butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 teaspoon 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.


  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.

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Reviewed Jan. 13, 2015

"Okay. Very soft. I did not use the icing as I'm diabetic. I'm sure the icing would have brought it up to a super taste. You could taste the buttermilk and left just kind of a dull taste."

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."

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."

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."

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!!!!"

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