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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

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

  • 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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MY REVIEW
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!"

MY REVIEW
_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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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