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Mom's Buttermilk Cookies Recipe

Mom's Buttermilk Cookies Recipe

I treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD:36 servings


  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 large 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


  • 1. Preheat oven to 375°. Cream butter and granulated sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • 2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool.
  • 3. For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts. Yield: about 3 dozen.

Nutritional Facts

1 cookie: 135 calories, 4g fat (2g saturated fat), 15mg cholesterol, 88mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 1g protein.

Reviews for Mom's Buttermilk Cookies

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lukesmommy15229 User ID: 1740774 245113
Reviewed Mar. 8, 2016

"As my 15 year old drummer son would say, "These cookies ROCK!" I made them, exactly as written. I tinted the frosting pink and added red edible glitter for Valentine's Day. I made a double batch and took them to work and to my son's rock band practice. They were INHALED! Thank you for the wonderful recipe!"

_nlfPA User ID: 1879224 227971
Reviewed Jun. 15, 2015

"These are really delicious. The buttermilk makes them a nice moist cookie. I will definitely make them again!"

mad48 User ID: 6400542 217792
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."

LoadedCornbread User ID: 7321510 76071
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."

LostTime User ID: 761087 74040
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."

6foreverpaws User ID: 6007092 74039
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."

thestoys User ID: 7001360 37559
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!!!!"

Malaremaloo User ID: 42527 51237
Reviewed Dec. 23, 2011

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

sarahdraper08 User ID: 5300088 29327
Reviewed Dec. 1, 2011

"I had leftover buttermilk and thought I'd try this very simple recipe. There is nothing special about it. Very plain."

GingerBonnet User ID: 4249942 38373
Reviewed Jun. 22, 2010

"Feedback was good, but not great- got some complaints that it was a little too sweet."

Cupcake-Princess User ID: 4845864 38334
Reviewed Jan. 29, 2010

"Yum! I've been making these cookies ever since I saw it in the quick Cooking magazine when I was little. I keep the cookies the same, but for the frosting I made my own up. Here it is.........

1/4 cup butter, softened
1 cup powdered sugar
2 tbsp. buttermilk
1/2 tsp. vanilla
all you do is beat it up like the recipe says."

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