Mom's Buttermilk Cookies Recipe
- 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.
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
"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!"
"These are really delicious. The buttermilk makes them a nice moist cookie. I will definitely make them again!"
"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."
"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."
"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 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!!!!"
"These are one of my most requested cookies. Instead of nuts I put sprinkles on top."
"I had leftover buttermilk and thought I'd try this very simple recipe. There is nothing special about it. Very plain."
"Feedback was good, but not great- got some complaints that it was a little too sweet."
"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, softened1 cup powdered sugar2 tbsp. buttermilk1/2 tsp. vanillaall you do is beat it up like the recipe says."